Drip Cake Kinder
Desserts from Italy
Chocolate cake with raspberry and coffee heart
Chocolate cake with raspberry and coffee heart
ready in
1 hour 10 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
A soft heart flavored with coffee and sweet raspberries, chocolate that blends and takes harmony. The perfect cake for breakfast
preparation
step 1
Prepare the washed raspberries and dry them well. Prepare the moka with the coffee, in a bain-marie, melt the butter with sugar in a container, add the coffee and water and stir it from time to time.
step 2
Add the dark chocolate to pieces and melt well stirring, let it cool and keep aside.
step 3
In another bowl, combine the sifted flour with 15 gr of bitter cocoa powder, a pinch of salt and combine the dark chocolate compound, use an electric bucket at maximum speed and work well.
step 4
Add the egg to the mixture and work for a couple of minutes. Cover a 18cm diameter cake with baking or baking paper and fry it, turn on the oven at 180 °.
step 5
Pour into the half-cake and 3/4 of the raspberries, cover everything with the remaining mixture and be careful that the raspberries do not snack on the surface but remain within the dough.
step 6
Bake and cook for about 45 minutes, always check for a few minutes before burning. Take out and let it rest for 20 minutes.
step 7
Garnish with the remaining 15 gr of bitter cocoa powder and decorate with the remaining raspberries.