A delicate coffee-flavored cake served with creamy whipped cream, dusted with cinnamon – that’s the cappuccino dessert!
Ingredients
Cake
- Brown sugar – 60 g
- Dark chocolate – 100 g
- Espresso – 60 ml
- Eggs – 2 pieces
- Butter – 100 g
- Wheat flour – 80 g
- Potato starch – 30 g
- Baking powder – 1 teaspoon
Whipped Cream
- Powdered sugar – 5 g
- Heavy cream (30%) – 200 ml
Additional
- Cinnamon – a pinch
- Cocoa powder – 10 g
- Butter – 15 g
- Wheat flour – 20 g
Preparation
Step 1: Combine Espresso with Creamed Butter Softened butter is thoroughly creamed with sugar. Separate egg yolks from egg whites. Gradually add egg yolks to the creamed mixture. While continuously mixing, pour in the warm espresso.
Step 2: Add Dry Ingredients Combine both types of flour with baking powder. Sift into the coffee mixture and mix thoroughly.
Step 3: Add Chopped Chocolate to the Batter Beat egg whites until stiff peaks form, finely chop the chocolate. Fold egg whites and chocolate into the batter gently. Transfer the mixture into buttered and lightly floured cups.
Step 4: Bake the Cakes Bake at 180°C for 12-25 minutes (baking time depends on the size of the cups).
Step 5: Decorate with Whipped Cream Whip chilled heavy cream with powdered sugar until stiff peaks form. Spread onto cooled cakes. Sprinkle with cinnamon or cocoa powder.
