Cakes and Pastries Recipes - Coffee and Chocolate Cake with Icing Recipe

Ingredients

Serves 6:

• 200 dark chocolate

• 1 tablespoon liquid coffee extract

• 4 tbsp very strong coffee

• 4 1/4 oz (120 g) butter

• 4 eggs

• 3 1/2 oz (100 g) confectioners' sugar

• 1 3/4 oz (50 g) flour

• Several chocolate-covered coffee beans

Icing:

• 3 1/2 oz (100 g) dark chocolate

• 1 tsp oil

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Method:

1. Preheat the oven to 375°F/190°C. Melt the chocolate, broken into small pieces, in a double boiler. Dilute the coffee extract with the coffee and pour this mixture into the melted chocolate. Add 3 1/2 oz (100 g) of butter cut into blocks. Stir until the mixture is smooth. Set aside.

2. Separate the egg whites from the yolks. In a bowl whisk the yolks with 2 2/3 oz (75 g) of con­fectioners' sugar until the mixture turns light and fluffy. Add 1 oz (30 g) of flour, then the chocolate mixture. Mix well. Beat the egg whites with the remaining confectioners' sugar until they form stiff peaks and then fold in the chocolate mixture.

3. Grease and flour a 9 inch (22 cm) cake pan and pour the batter into it. Place the pan in a drip pan filled 1/2 full with boiling water and bake for 45 min.

4. Remove the cake from the oven and turn out immediately onto a cooling rack and let it cool completely before placing it on a serving plate.

5. Prepare the icing: melt the chocolate, broken into pieces, in a double boiler. Remove from the heat, add the oil, and mix until smooth. Ice the cake with the chocolate icing using a soft spatula, covering the cake's top and sides. Allow the icing to harden at room temperature. Arrange the chocolate-covered coffee beans on the cake, spacing them regularly.