Chocolate-coffee cake

8 servings

60 minutes

Chocolate-coffee cake is an exquisite dessert inspired by the traditions of Austrian cuisine, known for its love of chocolate. This cake combines the deep flavor of cocoa with rich coffee notes, creating a harmonious and invigorating blend. Delicate layers soaked in a cream made from sour cream, chocolate, and lemon juice provide a velvety texture and a subtle balance of sweetness and light acidity. Perfect for morning coffee or evening tea, it adds a touch of elegance and comfort. Its history traces back to Viennese patisseries where masters perfected the art of chocolate desserts, creating masterpieces that delight with taste and aroma. This cake is not just a treat but a small gastronomic journey into the heart of European culinary tradition.

Energy value per serving

• Calories: 565
• Proteins: 7.6g
• Fats: 32.2g
• Carbohydrates: 62.5g

Ingredients

• Wheat flour: 1.5 glass
• Baking powder: 2 tsp
• Milk chocolate: 200 g
• Butter: 150 g
• Sugar: 1 glass
• Instant coffee: 2 tsp
• Salt: 0.5 tsp
• Milk: 1 glass
• Chicken egg: 1 pc
• Sour cream: 300 g
• Lemon juice: 2 tbsp

Cooking steps

1. For the test, pour half a liter of milk into a small pot, bring it to a boil, and dissolve coffee and chocolate while stirring.

   Required ingredients:

   • Milk: 1 glass
   • Instant coffee: 2 teaspoons
   • Milk chocolate: 200 g

2. Place in cold water and cool until warm.

3. Beat room temperature butter with 2/3 cup of sugar.

   Required ingredients:

   • Butter: 150 g
   • Sugar: 1 glass

4. Add the egg, chocolate mass, flour, baking powder, and salt in turn. It should result in a creamy dough.

   Required ingredients:

   • Chicken egg: 1 piece
   • Wheat flour: 1.5 glass
   • Baking powder: 2 teaspoons
   • Salt: 0.5 teaspoon

5. Place the dough in a 22–24 cm diameter mold and put it in a preheated oven at 200–220 degrees for 40 minutes. After 20 minutes, carefully open the oven and cover the mold with foil. Check the readiness with a wooden stick. Let the finished pie cool and cut it into 2 layers.

6. For the cream, cook another portion of chocolate mass from milk, coffee, and chocolate. Let it cool.

   Required ingredients:

   • Milk: 1 glass
   • Instant coffee: 2 teaspoons
   • Milk chocolate: 200 g

7. Whip the sour cream with a mixer, pouring the chocolate mixture under the blades. Add sugar and lemon juice to taste.

   Required ingredients:

   • Sour cream: 300 g
   • Sugar: 1 glass
   • Lemon juice: 2 tablespoons

8. Line the baking mold with plastic wrap so that the ends hang over. Place one layer and pour half of the cream on it. Place the second layer and pour the remaining cream.

9. Let it soak overnight. To prevent the cream from drying out, you can cover the form with foil or plastic wrap so that it does not touch the cream.

10. In the morning, remove the pie from the mold by pulling on the hanging ends of the film. Place it on a plate and decorate.