Today’s recipe is an incredibly tasty chocolate cake. In the recipe of this cake, we used bitter and espresso to not only enrich, but also to enjoy its antioxidant and caffeine taste.
- Chopped dark chocolate: 200 g
- Chopped butter: 8 tablespoons
- All-purpose flour: one-half cup
- Salt: A fingertip
- Instant espresso powder: Two teaspoons
- Large eggs: two
- Large egg yolk: two
- Cream: a quarter cup
- Vanilla extract: a teaspoon
- Confectionery sugar: one-half cup
Preheat the dark chocolate cake to 450 degrees Fahrenheit. Grease 6 Remkin molds with butter. Place the chocolate and butter on the lowest flame of the pan and cook. Then stir the ingredients constantly with a soft mixer until they melt and soften. Remove from the heat and pour into a bowl, allowing to cool slowly. In a small bowl, combine flour, salt and espresso powder with a fork. In a large bowl, using a metal mixer, add the eggs, yolks, cream, vanilla and sugar to the ingredients and stir. Pour the chocolate mixture into the egg mixture and then add the Arad mixture to combine all. Using a spoon, divide the chocolate mixture between the molds. Place the remakes on an oven tray and cook for 10 minutes. Remove the ramkins from the oven and leave for a minute. Using a knife, separate the cakes from the edges of the ramkin and place them on a plate. Serve the cakes hot and if you like, add a round of baking sugar on them.