Chocolate cake with cream cheese and instant coffee

Name: Chocolate cake with cream cheese and instant coffee
Ingredients: 9 egg whites; 100 g sugar; 200 g flour; 1 sachet baking powder; 125 g milk chocolate; 100 g dark chocolate; 120 g butter; 400 g cream cheese; 3-4 tablespoons icing sugar; 1 sachet cappuccino mix; 1 sachet instant coffee; 2 chocolate squares for grating

Dessert - Chocolate cake with cream cheese and instant coffee by Viviana G. - Recipia

Chocolate cake with cream cheese and instant coffee goes on the Easter table; the egg-white base sits under the cappuccino cream. I cut it into small squares and serve it with coffee. Preparation: 20 minutes. Cooking: 40-45 minutes. Resting: 50 minutes. Total time: 110-115 minutes. Servings: 12. Approximately 380 kcal and 8 g protein per serving.

Ingredients

9 egg whites
100 g sugar
200 g flour
1 sachet baking powder
125 g milk chocolate
100 g dark chocolate
120 g butter
400 g cream cheese
3-4 tablespoons icing sugar
1 sachet cappuccino mix
1 sachet instant coffee
2 chocolate squares for grating

Preparation

1. Melt the milk chocolate, dark chocolate and butter over very low heat, stirring for 5 minutes until smooth. Leave to cool for 5 minutes. 2. Beat the 9 egg whites until foamy, add the sugar and keep beating until the foam is glossy and the sugar has dissolved. 3. Mix the flour with the baking powder and gently fold it into the egg whites. 4. Pour the melted, cooled chocolate over the mixture and stir until combined. 5. Pour the batter into a baking tin lined with parchment paper and bake in a preheated oven at 180°C for 35-40 minutes, until the base is set. Leave to cool for 45 minutes. 6. Briefly beat the cream cheese, then add the icing sugar, cappuccino sachet and instant coffee sachet. Beat for another 3-4 minutes, until smooth. 7. Spread the cream over the cooled base and grate the 2 chocolate squares over the top.

Notes

Covered and kept in the fridge, the cake will keep for up to 3 days; you can bake the base a day ahead and add the cream once it has cooled. Cream cheese mixes more evenly when it isn’t cold straight from the fridge, while very soft cream cheese can make the layer less firm. Egg whites beat well in a clean, dry bowl (with no trace of yolk). A wider tin spreads the batter into a thinner layer, so start checking the base toward the end of the baking time. Dark chocolate with a high cocoa content makes the base less sweet than milk chocolate. For a milder coffee flavor, use only the cappuccino sachet and leave out the instant coffee. The cake contains gluten, eggs and dairy. A small slice with unsweetened black tea works well after lunch.