"Chocolate, Almond, and Coffee Delight: An Irresistible Dessert"
Ingredients
(Serves 6)
: 200g dark chocolate (70% cocoa)
100g ground almonds (or almond flour)
50g flaked almonds (for garnish)
100g unsalted butter
100ml strong espresso coffee (or 2 tablespoons instant coffee dissolved in 100ml hot water)
3 large eggs
150g brown sugar
1 teaspoon vanilla extract
1 pinch salt
2 tablespoons unsweetened cocoa powder
100ml heavy cream (for the cream, optional)
Confectioners' sugar (for dusting, optional)
Instructions
: Prepare the chocolate and coffee: Preheat the oven to 180°C. Line a 20cm (8-inch) round cake pan with parchment paper and lightly grease.
Melt the chocolate and butter in a double boiler, stirring until smooth. Add the warm espresso and mix well. Set aside to cool slightly.
Beat the eggs
: In a large bowl, beat the eggs with the brown sugar and vanilla extract until fluffy and light (about 3-4 minutes with a whisk).
Combining the ingredients:
Incorporate the chocolate and coffee mixture into the beaten eggs, stirring gently with a spatula.
Add the ground almonds, cocoa powder, and a pinch of salt. Mix until smooth.
Bake:
Pour the batter into the prepared pan and smooth the top. Sprinkle the sliced almonds on top.
Bake for 25-30 minutes, or until the center is firm but still slightly moist (for a brownie-like texture). Let cool in the pan for 10 minutes before unmolding.
Finishing
(optional): Whip the heavy cream until soft peaks form and spoon it over each slice. Dust with powdered sugar for an elegant touch.
Tips:
Serve warm for a creamier texture or cold for a firmer cake.
Enjoy with a scoop of vanilla ice cream or a freshly brewed coffee to intensify the flavors.
Store in an airtight container for up to 3 days (if you can resist that long!).
Prep time: 15 minutes | Cook time: 30 minutes | Total: 45 minutes
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