Italian-Style Espresso Cake
Prep: 15min
|
Servings: 1
|
Cook: 45min
Espresso cake in the Italian style is a recipe with fresh ingredients from the batter category. Try this and other recipes by Spoonsparrow!
Ingredients
- 180 g butter
- 180 g sugar
- 3 eggs
- 200 g Flour
- 3 tbsp chocolate shavings
- 150 g ground hazelnuts
- 2 tbsp cocoa powder
- 2 tsp Baking powder
- 120 ml brewed cold espresso
- butter (for the pan)
- flour (for the pan)
- cocoa powder (to dust)
- Chocolate shavings (for garnish)
Instructions
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1.
Preheat the oven to 180°C (350°F).
-
2.
Beat butter with sugar until fluffy, then add eggs one at a time. Mix flour with chocolate shavings, hazelnuts, cocoa and baking powder; fold into the butter mixture alternately with espresso.
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3.
Pour batter into a greased and floured springform pan, smooth top, and bake for about 45 minutes, checking with a toothpick.
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4.
Remove from oven and cool. Release cake from pan, dust with cocoa, garnish with chocolate shavings, and serve in slices.
