Angie Rojas

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Recipe

Coffee Cake with Chocolate Bitumen

30 mins

45 mins

Half

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Angie Rojas

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Delicious coffee cake with a touch of bitter chocolate in the bitumen. Eat it alternating with a delicious vanilla ice cream and you will have the perfect combination of flavors.

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Ingredients

12 portions

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Preparation

Preheat the oven to 180º C.

For the cake beat the butter until it doubles its volume, add the yolks one by one, the milk and the coffee dissolved in the warm water.

Add the sifted flour with the baking powder, alternating with the beaten whites, mix in an enveloping way so that the cake sponges.

Add the Clavel milk.

Pour into a previously greased and floured mold, and bake for 45 min at 180º C. Remove from the mold and let cool.

For the bitumen, melt the chocolate in a bain-marie, together with the honey and butter, until it is all incorporated.

Once the cake is cold, cover it with the bitumen and decorate it with the nut sprinkled.

PRESENTATION

Accompany it with a ball of vanilla ice cream decorated with chocolate liquid hershey.

TIPS

For a better flavor, it works when the bitumen has cooled and hardened slightly. Accompany it with a cold drink, a cappuccino, a frappe or a milkshake of the flavor of your preference.