This cappuccino cake is part of of my coffee dessert recipes collection. The cake portion is a simple chocolate torte which is one of those very popular Italian cakes. The custard is where you get the cappuccino portion. And that's made from the instant Espresso Powder . I use this product alot. But before I found this neat little product I had to find a way to work around it. So if that's you I listed ways to substitute in the section below.
As for the cake part, it's a real simple chocolate torte. Simple means, only five ingredients. (And only four ingredients if you want to skip the nuts.) And if you just wanted to stop there and enjoy the torte you'd still have a lovely dessert too.
If this wasn't exactly what you were looking for - but want a cappuccino flavored dessert check out my cake section below and don't forget I have a whole section devoted to coffee dessert recipes (if you are craving that coffee thing).
Thank you for coming by ~
* 6 squares of semi-sweet baking chocolate
* 6 eggs separated
* 3 egg yolks
* 1/2 cup plus 1 tablespoon of butter
* 1/2 cup of almonds
* 1 1/4 cups of sugar (separated)
* 3 egg yolks
* 1/3 cup of prepared espresso (if using the espresso powder, the jar will give directions)
* remainder of the sugar not used in the torte
* Preheat oven to 350 degrees F.
* Coat a spring pan with a tablespoon of butter.
* Carefully coat with some of the almonds just to cover the bottom.
* Place that pan in the refrigerator while you prepare the cake batter
* Melt the chocolate with the remaining butter over a double boiler.
* Set aside to cool.
* In a separate bowl beat egg whites until stiff peaks form.
* In another bowl, beat together 3/4 cups plus 2 tablespoons sugar and 6 of the egg yolks until light and fluffy.
* Mix in the melted chocolate and beat until creamy.
* Use a spatula to gently fold in egg whites and the remaining almonds.
* Pour the batter in the prepared spring form pan and bake until center comes out dry - about 40 minutes.
* Combine the 3 remaining egg yolks and remaining sugar in the top pan of a double boiler. Beat until fluffy. I use a whisk.
* Add the prepared espresso and whisk constantly until the mixture becomes thick and foamy. Don't boil.
* Invert the cake and pour the hot sauce over immediately.
* To serve the dessert cold - set the cooked sauce aside and when its cold fold in one stiffly beaten egg white. Then pour over cake right before serving.
* I'd set aside about to get this all done.Recipe adapted from De' Medici Kitchen as seen on Public Television and sponsored by Braun
Not here! This is more of a torte - but not. Okay, that's like talking out of both sides of my mouth. Let me explain. Tortes are generally dense cakes made without flour. And true there is no flour in this cappuccino cake . BUT this cake isn't dense because you work with the egg whites and fold them into the cake.
Use instant coffee crystals:
For years I didn't have the espresso powder or instant coffee so I brewed VERY VERY VERY strong coffee. It worked. It will never be as good as espresso. But it's an OK workaround.
It's in the bean. They are slightly different. Most noticeable thing is the dark oily roast on the espresso bean.
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