Coffee cake Wiener Melange

45 minutes

1.

Put the coffee beans in a freezer bag and beat lightly with a cake roll. Chop the chocolate, melt half of it over a warm water bath, allow to cool slightly. Mix the fat, sugar, vanilla sugar and salt with the whisk of the hand mixer until creamy. Stir in eggs one at a time. Add liquid chocolate and stir in. Mix the flour, baking powder, chopped chocolate and 2/3 of the coffee beans and stir briefly into the batter together with the milk. Grease ovenproof cups well and dust with flour. Divide the batter into the cups. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for 25-30 minutes. Let rest briefly, then carefully remove from the cups and let cool down on a wire rack. Return the cooled cake to the cups. Decorate with a dollop of whipped cream and the rest of the coffee beans

2.

Waiting time approx. 1 hour. Photo: Först,