Coffee-Chocolate Dessert Recipe with Cinnamon

2 min read

Coffee-Chocolate Dessert Recipe with Cinnamon

Delicious classic dessert - Enchant your guests with a sweet Coffee-Chocolate Cake

Delicious classic dessert – Enchant your guests with a sweet Chocolate Cinnamon Coffee Cake

Do you want to offer your guests a classic experience and at the same time a  special dessert for a particular occasion? don’t go any further, this chocolate cinnamon cake recipe is excellent. Refined with a hint of cinnamon, this dessert will leave your guests speechless.

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Total time: 4h 40min

Prep time: 4h; Cook time: 40min


Difficulty: Easy

 


Servings: 1 Cake

 

Ingredients

For the Biscuit dough:

  • 6 eggs
  • 120g sugar
  • 5 tbsp hot water
  • 1 pinch of salt
  • 50g sugar
  • 80g flour
  • 75 g cornstarch
  • 10g cocoa powder

For the light cream:

  • 1 block of white couverture
  • 200ml whipped cream
  • 3 sheets of gelatin

For the dark cream:

  • 1 block of couverture dark
  • 200ml whipped cream
  • 3 sheets of gelatin
  • 1 pinch of cinnamon
  • 3 tbsp strong espresso (cold)

Decoration:

  • 400ml whipped cream
  • 2 sachets of cream stiff
  • 2 tsp cocoa powder
  • 2 tsp grated chocolate

Directions

First separate the eggs and beat the yolks with 120g of sugar, until it becomes a thick-crumbly mass. Then beat the egg white, salt, and the remaining sugar stiff adding the ice cream in the end. Then flour and cocoa powder are blended and sieved. Carefully stir all these ingredients.

The mass should now be smoothly placed on a buttered and floured 26er jump form. Allow it to bake at 180 ° C for about 35-40 min, then let it cool and remove it from the mold. Once completely cooled, cut the biscuit 2x horizontally.

For the light cream, chop white covertures and heat a mug of cream. (Caution, the cream should not boil!) Dissolve the covertures in it and leave to rest for 2 hours in the refrigerator. Afterwards, mix it with the blender for about 4 minutes until it becomes very creamy. Soak, squeeze, heat and stir the gelatin.

For the dark cream, crush the covertures with the (caution, that the cream does not boil) cinnamon and espresso. Place it for 2 hours in the refrigerator and then mix it for 4 min with the mixer. Add the butter and cream.

To make the lower biscuit cake ring – first apply the light cream. After everything is distributed evenly, place the second floor over it and spread the dark cream on it. Then place the last bottom on top and place the whole cake in the refrigerator for 4 hours.

Sprinkle the cream and spread it around the outside of the cake. Put some of it in a spray bag with some polka dots and decorate them with a fork. You can then continue to decorate the cake with cocoa powder or chocolate chips.

Tip: Prepare the best cake in the evening and leave it in the refrigerator overnight, then the next day it can be consumed freshly for dessert.

Ready. Enjoy!

 

TRY THIS RECIPE WITH

Honduras Pura Forte



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