For the dough,
3 tablespoons of coffee extract
1 tablespoon of water
2 cups of unsweetened cocoa powder (well-packed in the cup)
3/4 cup of butter
2 eggs
2 tablespoons of coffee or chocolate liqueur
2 cups of all-purpose flour
2 tablespoons of active dry yeast
1/2 teaspoon of salt
150g of white chocolate, cut into small pieces
3/4 cup of coarsely chopped nuts
For the glaze
1 cup of milk
1/4 cup of water
1/4 cup of orange liqueur
1 cup of heavy cream
For serving
Scoops of whipped cream
For the dough,
3 tablespoons of coffee extract
1 tablespoon of water
2 cups of unsweetened cocoa powder (well-packed in the cup)
3/4 cup of butter
2 eggs
2 tablespoons of coffee or chocolate liqueur
2 cups of all-purpose flour
2 tablespoons of active dry yeast
1/2 teaspoon of salt
150g of white chocolate, cut into small pieces
3/4 cup of coarsely chopped nuts
For the glaze
1 cup of milk
1/4 cup of water
1/4 cup of orange liqueur
1 cup of heavy cream
For serving
Scoops of whipped cream
Butter a 25cm diameter cake pan, then line it with parchment paper and butter it well
In a medium saucepan, combine the coffee extract with the water and bring to a simmer
When dissolved, add the cocoa powder and butter
Stir until melted
Remove from heat and let cool, stirring occasionally
Mix in the eggs and liqueur
Beat well with a wooden spoon
Slowly add the flour, yeast, and salt, mixing well after each addition
After that, add the chocolate and nuts and mix delicately
Place the dough in the prepared cake pan and bake at moderate heat (180°C) for 50 minutes
Let cool in the cake pan, then remove and peel off parchment paper
At this point you can prepare it with a day's advance notice
Prepare the glaze by mixing the milk with the water and orange liqueur
Bring to a simmer
Remove from heat and mix in the heavy cream
Stir well
Serve thin slices of cake with the warm glaze poured over, topped with whipped cream
Serve 15-20 pieces
Observation: For 30 people, prepare two recipes.
