Coffee cake Wiener Melange

  • 4 EL (30 g) coffee beans
  • 200 g Mocha chocolate
  • 175 g Butter or margarine
  • 100 g Sugar
  • 1 packet Vanillin sugar
  • 1 pinch Salt
  • 3 eggs (size M)
  • 200 g flour
  • 2 leveled TL baking powder
  • 6 EL Milk
  • Fat and flour
  • Freezer bags
45 minutes
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
Waiting time approx. 1 hour. Photo: Först,
1 portion approx:
  • 640 kcal
  • 2680 kJ
  • 9 g protein
  • 39 g fat
  • 61 g carbohydrates


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