100 g of bittersweet chocolate tablet
100 g of butter
50 g of wheat flour
150 g of confectioner's sugar
3 eggs
200 g of whipped cream
1 tablespoon (level) of instant coffee powder
1 soup spoon of coffee liqueur
100 g of bittersweet chocolate tablet
100 g of butter
50 g of wheat flour
150 g of confectioner's sugar
3 eggs
200 g of whipped cream
1 tablespoon (level) of instant coffee powder
1 soup spoon of coffee liqueur
Melt the chocolate and butter slowly in a bain-marie
In a separate bowl, whisk together the flour, confectioner's sugar, and eggs
Add to this mixture the melted and whipped chocolate and butter, working with a wooden spoon for 10 minutes
Once the consistency is smooth, pour into an unsalted cake pan not exceeding 3 cm in thickness
Bake in a moderate oven (200°C) for about 20 minutes
Remove from the oven and check doneness by inserting a toothpick or small knife (the cake should not stick to the pan)
Unmold and let cool
Dissolve the instant coffee powder and liqueur in 1/2 cup of whipped cream
Once completely dissolved, add the remaining whipped cream, stirring gently
Serve the cut pieces with the whipped cream as garnish.
