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Angie

Angie Rojas

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Recipe

Coffee Cake with Chocolate Bitumen

30 mins
45 mins
Half
9
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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.
Learn more about Angie Rojas

Ingredients

12 portions
  • 300 grams flour
  • 1 can Carnation milk
  • 6 egg yolks
  • 3 sticks butter, (180 gr)
  • 4 tablespoons instant coffee
  • 2 tablespoons Water, tibia
  • 3 egg whites, nougat
  • 1 can Nestle La Lechera Sweetened Condensed Milk
  • 5 tablespoons Corn syrup
  • 7 sticks Carlos V chocolate, French
  • 1/4 cups walnut, chopped
  • 5 tablespoons butter

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.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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