Coffee Cake

Name: Coffee Cake - Constantina C.
Ingredients: 100 g soft butter 100 g ground almonds 3 tablespoons flour 000 0.5 packet baking powder 100 g dark chocolate 3 large eggs 4 tablespoons raw sugar 1 tablespoon breadcrumbs For soaking: 50 ml coffee + 2

Dessert - Coffee Cake by Constantina C. - Recipia

Coffee cake is a tender loaf made with butter, dark chocolate, and almonds, soaked after baking and topped with chocolate glaze. The coffee flavor is present both in the batter and in the syrup, making this dessert unsuitable for children and those who do not enjoy the taste of coffee. The cake remains soft after soaking, and the almond flakes on top provide a pleasant contrast. Quick Info Total time: not specified in the original recipe Preparation time: not specified Baking time: 30-40 minutes Servings: not specified; the cake can be sliced after cooling Difficulty: easy to medium Recipe type: coffee cake with chocolate and almonds Ingredients For the batter 100 g soft butter, at room temperature 4 tablespoons raw sugar or granulated white sugar 100 g ground almonds 3 tablespoons flour 000 1 tablespoon breadcrumbs 1/2 packet baking powder 100 g dark chocolate 3 large eggs 2 tablespoons coffee, for melting the chocolate In the original recipe, 4 small eggs were used, so the quantity may vary depending on the size of the eggs. If you use large eggs, 3 will suffice. For soaking 50 ml coffee 2 squares of chocolate For decoration 50 g dark chocolate 2 tablespoons milk Almond flakes, to taste Preparation method 1. Prepare the butter mixture Place the soft butter in a bowl and beat it together with the sugar until you obtain a creamy consistency. The mixture should become as homogeneous as possible, and the sugar granules should not be felt strongly. You can use either raw sugar or granulated white sugar. 2. Melt the chocolate Break the 100 g of dark chocolate and melt it together with two tablespoons of coffee. Stir until the chocolate becomes fluid and homogeneous, then let it cool slightly. Pour the chocolate over the butter and sugar mixture and mix well. The coffee added here contributes to the final flavor of the cake, not just the consistency of the melted chocolate. 3. Add the egg yolks and dry ingredients Separate the eggs. Place the egg whites in a clean bowl, and add the yolks one by one to the butter and chocolate mixture. Incorporate each yolk before adding the next. Then add the ground almonds, flour, breadcrumbs, and baking powder. Mix until the ingredients are evenly distributed, and you have a batter without dry spots. 4. Fold in the egg whites Whip the egg whites until stiff peaks form. Gradually add them to the batter, folding gently to keep the mixture as airy as possible. There is no need to overmix after adding the egg whites. 5. Bake the batter Line a loaf pan with parchment paper and pour the batter into it. Smooth the surface slightly and place the pan in the oven. Bake the cake for 30-40 minutes. Before removing it, check the batter with a toothpick. If it comes out clean, the cake is done. If there are traces of batter on it, it needs a bit more time. 6. Prepare the syrup While the batter is baking, heat the 50 ml of coffee and dissolve the two squares of chocolate in it. Stir until the chocolate is completely melted. The syrup can be made sweeter if you prefer, by adding sugar or a larger amount of chocolate. However, the basic recipe has a clear coffee and chocolate flavor without being overly sweet. 7. Soak the cake Remove the baked cake from the oven. Poke it all over with a skewer, then pour the coffee and chocolate syrup over the entire surface. Allow the cake to absorb the syrup and cool down. It is important not to rush the glazing while the cake is still very hot. 8. Prepare the glaze Melt the 50 g of dark chocolate together with the two tablespoons of milk. Stir until you obtain a smooth glaze, then pour it over the cooled cake. Spread the glaze over the surface and sprinkle almond flakes before it sets. Why I make this recipe often I love this recipe because the batter is made from simple ingredients, and the flavor intensifies after it absorbs the syrup. The ground almonds make the texture more tender, and the chocolate glaze complements the coffee in the batter well. It is also a practical cake when I want a dessert with a strong chocolate flavor without having to prepare separate layers or creams. It bakes in a loaf pan and can be sliced once cooled. Tips and variations Tips The butter should be soft and at room temperature to mix well with the sugar. If it is cold and hard, the cream will be harder to form and may remain uneven. Follow the toothpick test, as baking times can vary. The recipe indicates 30-40 minutes, and the cake is done when the toothpick comes out clean. The egg whites should be whipped to stiff peaks before being added. Fold them in gradually, without aggressive mixing, to avoid losing the air in the foam. Poke the cake before pouring the syrup. This way, the coffee and chocolate penetrate better inside and do not just remain on the surface. Substitutions Raw sugar can be replaced with granulated white sugar in the same amount. For the original recipe, 3 large eggs were used. If you have small eggs, you can use 4, as was done in the initial version. Ground almonds are part of the batter's structure, and it is not advisable to omit them without modifying the recipe. The source does not mention a substitute for them. Variations The syrup can be sweetened with a bit of sugar or more chocolate. This modification is useful if you prefer sweeter desserts. You can adjust the amount of almond flakes on top, depending on how pronounced you want their texture to be. Coffee appears in both the batter and the syrup, so this is not a cake suitable for those who avoid this flavor. Additionally, the recipe is not recommended for children. Serving ideas Slice the cake only after it has cooled and the glaze has set. The slices can be served plain to better appreciate the combination of batter, syrup, and chocolate. Frequently asked questions Can I use 3 or 4 eggs? Yes. For 3 large eggs, use the amount listed in the ingredients. If the eggs are small, you can use 4 pieces, as mentioned in the original recipe. Can I skip the coffee? Coffee is included in both the chocolate for the batter and the syrup, so skipping it would change the flavor and character of the recipe. The source does not provide an alternative for coffee. When should the syrup be added? The syrup is poured over the cake after it has been removed from the oven and poked with a skewer. After soaking, the cake should be left to absorb the liquid and cool down. Why should the cake cool before glazing? If the cake is still very hot, the chocolate milk glaze may spread unevenly and become too fluid. It is easier to level after the cake has cooled. Can the syrup be made sweeter? Yes. You can add sugar or more chocolate to the heated coffee, to taste. Nutritional values The values are approximate and may vary depending on the type of chocolate, the amount of sugar used, and the number of slices. For the entire cake, with glaze and syrup, the estimate is about 3,400-3,700 kcal. If the cake is cut into 10 slices, one slice has approximately: 340-370 kcal Carbohydrates: 30-35 g Fats: 21-24 g Proteins: 7-8 g Plain coffee contributes very little to the caloric intake. Most calories come from butter, chocolate, almonds, sugar, and eggs. The values do not represent an exact nutritional calculation. Storage and reheating Store the cake covered in a cool place after it has completely cooled. The glaze and syrup help keep it moist, but it should be kept away from heat and dry air. The cake does not need reheating and it is not recommended to heat it, as the glaze may melt and the texture of the cake may change. It is served at room temperature.

Coffee Cake

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