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Recipe

Chocolate Cake and Espresso

2 h 30 min
Complex
4.8
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63
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This chocolate cake is delicious for lovers of chocolate, the bitumen is delicious and is prepared with espresso.

Ingredients

10 servings
  • 3 cups of flour sifted
  • 1 1/2 teaspoons of baking soda
  • 1/2 teaspoonful of Salt
  • 1 Cup of Water boiling
  • 3/4 of Cup of cocoa powder
  • 3/4 of Cup of Water
  • 1/2 Cup of natural yoghurt
  • 1 tablespoon of vanilla
  • 180 grams of Butter soft
  • 2 2/3 cups of sugar
  • 3 eggs
  • 600 grams of dark chocolate in pieces (b)
  • 90 grams of Butter (b)
  • 4 1/2 teaspoons of espresso coffee powder (b)
  • 1 pinch of Salt (b)
  • 1 Cup of whipping cream (b)
  • 1 1/2 teaspoons of vanilla (b)

    Preparation

    The ingredients with a (b) are for bitumen. Heat the oven to 350ºF. Grease 3 round 9-inch diameter molds and place a circle of greased baking paper in the bottom. To make the cake, mix flour, baking soda, salt and sift. Apart add the hot water on the cocoa and stir. Allow to cool in refrigerator. Mix the cold water with yogurt and vanilla.
    With a blender beat butter and sugar 6 minutes. Add the eggs one at a time and beat 3 minutes. Add the third part of the flour mixture, beat, then half the cocoa mixture. Then half the flour and then the rest of the cocoa and finish with flour. Mix well and distribute in the 3 molds and level them well.
    Bake for 30 or 35 minutes. Remove from the oven and let cool on a rack for 5 minutes, then turn them over and remove the paper. Allow to cool completely before decorating.
    To prepare the bitumen: Put chocolate in pieces, espresso, butter and salt in a bowl. Apart heat the cream in a saucepan until it boils and pour it over the chocolate, stir until it melts and forms a homogeneous mixture, add vanilla. Refrigerate for 2 hours until firm enough.
    When you are ready to decorate the cake, beat the chocolate mixture with a hand mixer , at first it will look very thick, until the color looks lighter, the consistency is spreadable and retains the shape. Decorate the cake immediately with a spatula, putting a bit of bitumen between each layer, decorating the sides and the top part.

    PRESENTATION

    You can put very thin chocolate slices to decorate on top of the bitumen.

    TIPS

    It can be done in advance and stored well wrapped in the refrigerator.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    1156
    kcal
    58%
    Carbohydrates
    163
    g
    54%
    Proteins
    21.7
    g
    43%
    Lipids
    59.9
    g
    92%
    Fiber
    16.2
    g
    32%
    Sugar
    92.6
    g
    103%
    Cholesterol
    161
    mg
    54%
    Esha
    Rate this tip
    Ratings (10)
    Patricia Cobos Arana
    18/06/2013 12:19:51
    me encanto las recetas muy bien explicadas gracias voy a probar esta receta de pastel de chocolate y espero me quede muy rica es para el cumple de mi sobrino asi q deseenme suerte y que me quede rico
    Paty M. Guajardo
    07/05/2013 23:48:19
    que rico mmmh delicioso
    Anonymous
    02/05/2013 12:36:58
    este pastel de chocolate es una delicia.!!!!! hola... la verdd esta delicioso el pastel ya lo hice.... y quedo mmmmm... riquisimo... con respecto a la mezcla de agua fria con vainilla y yogurt... va con la la mezcla de harina y cocoa... puse la tercera parte de harina y luego la mitad de cocoa agrege la segunda parte de harina y la ultima de cococa y por ultimo la ultima parte de harina una vez ya mezclado eso y bien revuelto agrege la mezcla de yogurt... una vez ya bien mezclado y revuelto lo vacie en los moldes y listo para hornear.. esta muy rico intentelo.!!!!
    Nayeli Niz
    19/04/2013 14:41:45
    me facina amoo el chocolate
    Anonymous
    19/04/2013 14:40:52
    :)
    see more

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