100g of rich chocolate, chopped
1/2 cup of cold butter, cut into small pieces (100g)
2 large eggs
1 1/4 cups all-purpose flour (225g)
1 tablespoon vanilla extract
3 tablespoons strong espresso powder
2 tablespoons coffee liqueur
3/4 cup all-purpose flour (90g)
1/2 teaspoon active dry yeast
1 pinch of salt
16 ounces dark roasted coffee beans
100g of rich chocolate, chopped
1/2 cup of cold butter, cut into small pieces (100g)
2 large eggs
1 1/4 cups all-purpose flour (225g)
1 tablespoon vanilla extract
3 tablespoons strong espresso powder
2 tablespoons coffee liqueur
3/4 cup all-purpose flour (90g)
1/2 teaspoon active dry yeast
1 pinch of salt
16 ounces dark roasted coffee beans
Preheat the oven to 350°F (medium)
Grease and flour a 21cm x 21cm baking dish or a refractory form. Reserve
In a small saucepan, melt the chocolate and butter over low heat, stirring until smooth
Let it cool
In a large bowl, whisk together eggs, sugar, vanilla extract, espresso powder, and coffee liqueur until thick and creamy
Add the melted chocolate mixture and fold in
In another bowl, sift together flour, yeast, and salt
Combine with the wet ingredients and whisk until well combined
Pour the batter into the prepared baking dish and distribute the dark roasted coffee beans in four rows of four beans each
Bake at 350°F (medium) for about 20 minutes or until a toothpick inserted in the center comes out clean
Let it cool in the form, cut into pieces, and serve
Approximately 168 calories per piece
