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Mocha pie




Chopped hazelnuts

5 grams

Candied cherries

50 grams

Coffee prepared in moka pot

1 cup


1 cup

Vegan dark chocolate chips

to taste

Whipping cream

500 grams

Instant coffee powder

40 grams

Full fat milk

1 liter


50 grams

Brown sugar

300 grams

Baking powder for desserts

16 grams

Type 00 wheat flour

220 grams


10 unit

White sugar

220 grams

Desserts from Italy

Mocha pie

Mocha pie

vegetarian with gluten with eggs with lactose source of D vitamins high in potassium high in phosphorus

ready in

5 hours


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Mocha pie

Coffee cake ... perfect for even a birthday celebration.

Mocha pie step 1

step 1

Prepare the sponge cake by working 6 eggs with 220 gr. Of sugar by helping you with electric whips. Add manually 220 gr. Of flour and yeast squeezed until a smooth and foamy mixture is obtained.

Mocha pie step 2

step 2

Bake in a mold and floured about 24 cm in diameter. Bake in a static oven at 180 ° for about 40/45 min. Let it cool down. Meanwhile, prepare the coffee cream.

Mocha pie step 3

step 3

In a pot heat the milk and dissolve the soluble coffee. In another pan, break the 4 eggs and work with 300 gr. Of sugar, add cornstarch and gradually pour milk and coffee.

Mocha pie step 4

step 4

Let it thicken on the fire by mixing it continuously. Let it cool down. Once cold put on the cream and add the cream to the coffee from the bottom up.

Mocha pie step 5

step 5

Cut the sponge cake in two or three sections and pour each floor, previously wet with water and coffee, with coffee cream and chocolate flakes.

Mocha pie step 6

step 6

Decorate the cake with the remaining cream and cream whiskers alternating with candied cherries. Garnish with delicious hazelnut grain. Place in the refrigerator for at least 3 hours before serving.

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