• 15 minutes to prepare • • Serves 12
Blessed may be the man
who mixed up the two best beverages and gave us
Mocha
Cocoa cake with coffee cream is a luscious dessert consisting of a base of soft cocoa cake stuffed with a delicate avocado-based cream flavored with coffee.
This moist, sinfully delicious cake is eggless and butterless at the same time. It’s a great recipe for those with special dietary needs (or when you crave sweets and you open the fridge to see you forgot to buy eggs). You would never guess it’s eggless, as cocoa makes it super spongy by means of its "good" fat. You can make it suitable for lactose intolerant guests, too: you just have to replace the milk in the cream filling with soy milk.
This recipe is a simplified version of the one for Coeliacs posted on cucchiaio website. I hope you enjoy it!
This moist, sinfully delicious cake is eggless and butterless at the same time. It’s a great recipe for those with special dietary needs (or when you crave sweets and you open the fridge to see you forgot to buy eggs). You would never guess it’s eggless, as cocoa makes it super spongy by means of its "good" fat. You can make it suitable for lactose intolerant guests, too: you just have to replace the milk in the cream filling with soy milk.
This recipe is a simplified version of the one for Coeliacs posted on cucchiaio website. I hope you enjoy it!
Here are ingredients for a 12-serving recipe (24-cm diameter baking pan):
For the pastry
200 g sugar
250 g flour 00
70 g cocoa
1 sachet vanilla baking powder
375 ml milk
70 ml seed oil
For the filling
120 g avocado(very ripe)
230 g icing sugar
2 tablespoons instant coffee
230 g icing sugar
2 tablespoons instant coffee
- Preheat oven to 180°
- Sift and mix in a bowl all the dry ingredients for the pastry using a wooden spoon
- Gradually incorporate pastry's liquid ingredients. Mix well with an electric beater until smooth
- Grease and flour the baking pan and pour the mixture. Level it well and bake it at 180° for 45 minute. (Do not open the oven for at least the first half of the baking time and perform the toothpick test at the end, to be sure baking is done)
- Leave the cake to cool a bit in the oven with the door open, then out of the oven
- Meanwhile, in a blender, mix the avocado pulp with icing sugar and coffee for a few seconds until stiff
- Once the cake is fully cooled, cut it in half and stuff it with the coffee cream. Garnish the top with some icing sugar, if you like
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