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🍰 Creamy Espresso Cake

184 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Put the eggs, 100 grams of sugar, and 2 tablespoons of hot water into a large bowl.
  2. 2. Whisk the mixture with the beaters of your hand mixer until it becomes thick and pale.
  3. 3. Mix flour, cinnamon, 1 tablespoon of cocoa powder, and baking powder in a second bowl.
  4. 4. Sift the dry ingredients through a fine sieve over the egg cream.
  5. 5. Gently fold the dry ingredients into the egg cream.
  6. 6. Line the bottom of a 24-centimeter (9.5-inch) springform pan with baking paper.
  7. 7. Pour the batter into the prepared pan.
  8. 8. Smooth the surface with a spatula.
  9. 9. Preheat your oven to 180 degrees Celsius (160 degrees Celsius for fan-assisted or gas mark 2-3).
  10. 10. Bake the base in the preheated oven for about 20 minutes.
  11. 11. Soak the gelatin in cold water in the meantime.
  12. 12. Dissolve the espresso powder in 3 tablespoons of very hot, but not boiling, water.
  13. 13. Squeeze out the soaked gelatin and stir it into the espresso liquid until dissolved.
  14. 14. Stir the yogurt with the remaining sugar until very creamy.
  15. 15. Take 2 tablespoons of the yogurt mixture and stir it into the espresso-gelatin mixture.
  16. 16. Then mix the espresso mixture thoroughly with the remaining yogurt.
  17. 17. Release the springform pan ring and let the cake base cool on a wire rack.
  18. 18. Place the springform ring back around the cooled cake base.
  19. 19. Pour the espresso cream into the pan.
  20. 20. Chill the cake in the refrigerator for at least 4 hours, preferably overnight.
  21. 21. Carefully release the cake from the sides using a spatula or a knife.
  22. 22. Dust the cake with the remaining cocoa powder and serve.

Nutrition per serving