Espresso Cake

Espresso Cake

Espresso Cake

An amazing cake for “big” that blends perfectly with a nice vanilla ice cream. Be careful because it is important to not over cook! Have your enjoyment!


250 gr. grated chocolate
1 1/4 cups. butter into small pieces
3/4 cup. ground espresso beans
3 1/4 c. powdered sugar
1 3/4 cup. coarsely chopped walnuts
1/2 teaspoon tsp salt
1 1/2 teaspoon vanilla extract
6 eggs
1 3/4 cup. flour



Preheat oven to 150 C.

1.  Lay paper and Grease well a 22 x 32 pan.  Melt in a bain marie the chocolate together with the butter.

Two. In a large bowl mix well the sugar and coffee with mixer at low speed.

Three. Increasing the speed and add successively chocolate, nuts, salt and vanilla. Beat until well mixed.

4. Add eggs one at a time, mixing well after each.

5. Stop the mixer and add the flour, stirring with a spoon from the bottom up until thoroughly mixed.

6. Spread in pan and bake for 60 minutes until the center seems to have just been fired.

Pick glaze that will impress even more.

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