Coffe Chocolate Cake

Chocolate countertop preparation:

1. Melt the chocolate in Bain-Marie, add the butter, sugar and mix. 2. Add eggs one at a time, mixing carefully after each, then salt, vanilla, flour and nuts. 3. Line the form with baking paper and butter and pour the composition. Bake in the preheated oven at 180 degrees for 25-30 minutes until the edges start to come off the shape.

How to prepare coffee cream and nuts:

1. Prepare the walnut krantz: Melt the sugar in a saucepan, stirring until it melts. We are careful not to darken the color, otherwise it will become bitter. Add the walnuts and mix, then pour everything on a baking sheet and let it cool. We grind them on the robot and set them aside. Mix the milk, coffee and half the amount of sugar and put them in a saucepan over low heat. When the sugar has melted, turn off the heat and leave to cool. 3. Mix the yolks with the remaining sugar and pour the coffee composition over them. Put the mixture in a double-bottomed saucepan and let it simmer until it starts to boil. Let it boil for a few minutes, stirring constantly, otherwise it will cut. 4. Soak the gelatin in cold water for a few minutes, then squeeze it well and add it over the cream, mixing well. Mix the whipped cream and start to combine it lightly with the coffee cream.

How to prepare chocolate cheescake:

1. Mix cream cheese with Nutella, add sugar, whipped cream and melted chocolate. Homogenize and add the eggs and the yolk one by one.

2. Bake on low heat for at least an hour. Do the test with the toothpick and possibly leave it if it is not baked.

How to prepare Nutella cream with butter:

1. Mix the butter, add the mascarpone cream and Nutella and mix until smooth.

2. Incorporate the cocoa and powdered sugar and continue beating with the high speed mixer for another two, three minutes until you get a fine cream.

How to prepare decor:

1. Mix Nutella and sour cream on the fire until smooth.


1. Place the countertop on a tray and mount an adjustable ring around it.

2. Pour the coffee cream and level. Leave in the freezer for 30 minutes until it hardens.

3. Place the chocolate cheescake (carefully, it is quite fragile)

4. Pour the Nutella cream and level.

5. Put in the freezer for 10-15 minutes, so that everything is very cold and the glaze adheres faster.

6. Place the cake on a grill and pour the cooled icing. Let it drain and then place the cake on a plate. We decorate according to the appearance.


Editor's note: The recipe and introductory text below are excerpted from Rick Rodgers & # 39s book Kaffeehaus: The Best Desserts from the Classic Cafés of Vienna, Budapest, and Prague. Rodgers also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page.

In the past few years, bakers have been upping the ante with chocolate desserts (think of your local American bistro & # 39s & quotwarm chocolate cakes with gooey chocolate centers & quot). The Sachertorte is a refined, elegant combination of chocolate flavors, complemented by a compulsory mound of Schlag. The whipped cream is an important part of the picture, as it moistens the frankly firm cake layers. Every bit of Sachertorte is supposed to be dipped in the whipped cream. This version is based on the recipe in Das Grosse Sacher Backbuch (& quotThe Big Sacher Baking Cook & quot), which should be a reliable source.

Don't expect the cake layer to look perfect sometimes the air bubbles are large and make holes in the top of the cake. If that happens, take some cake trimmings and mash them with a little of the apricot glaze to make a paste, and use a metal icing spatula to & quotspackle & quot the holes with the mixture.

  • 5 oz. semisweet chocolate, chopped
  • 3 oz. unsweetened chocolate, chopped
  • 1/4 lb. (8 Tbs.) Unsalted butter, cut into pieces more for the pan
  • 4 eggs, at room temperature
  • 1/2 cup sugar
  • 1/4 cup brewed espresso or double-strength coffee, cooled to room temperature
  • 1 Tbs. sifted, finely ground espresso beans (from about 1 heaping Tbs. whole beans)
  • 1/4 tsp. leap
  • 1/4 cup all-purpose flour more for the pan
  • Calories (kcal): 270
  • Fat Calories (kcal): 180
  • Fat (g): 20
  • Saturated Fat (g): 12
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 110
  • Sodium (mg): 90
  • Carbohydrates (g): 24
  • Fiber (g): 2
  • Protein (g): 4

A gluten-free show-stopping chocolate cake

For this recipe, you only need eggs, chocolate, sweetener and butter. I know, right ?! & hellip but trust me, it & rsquos quite amazing.

You could get all crazy and add a pinch of espresso powder, or even a dash of vanilla, but it is not at all required.

And best of all you can pull this cake together in about 60 minutes from start to finish, including bake time. This means you can get your chocolate fix on super quick.

This torte is gooey chocolate fudgeyness (it could be a word) in the shape of a cake.

A bit about the chocolate

The chocolate you use is going to make a difference in the end result of your chocolate torte.

If you use a bar of bitter chocolate, your cake will be bitter. Sweeter chocolate will yield sweeter results.

Baking chocolate will not work here, you will need to add far too much sweetener to offset the punch of bitter that comes from pure baking chocolate.

With that said, use your favorite sugar-free low carb chocolate.

The second thing to know about chocolate is to melt it in a double boiler. No double boiler? No problem. Place a small heat-safe bowl over a pot of simmering water. Don & rsquot use the microwave here. Low carb ingredients are expensive and 10 seconds too many in a microwave can burn and ruin your entire batch of chocolate. Not cool!

The double boiler method will melt the chocolate with the butter slowly and not overheat it.

Once the chocolate and butter are melted together, pull the bowl off the stove and let it rest to get it down to room temperature.

We need the chocolate mixture warm enough to stay liquid, but not so warm as to cook the whipped eggs when we fold them in.

Speaking of chocolate, I have a few other chocolate recipes you might want to check out, like this cheesecake stuffed bundt cake and my dark chocolate espresso muffins.

What are the best sweeteners for this recipe?

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I only ever recommend what ingredient or tools I use for my recipes. You can read more about our disclosure policy here

Use your favorite 1: 1 sugar substitute.

Powered is preferred over granular, as it blends better and has a nicer texture. Erythritol and xylitol also tend to get grainy when cold. I have found the powdered versions to do it much less.

If you don & rsquot have powdered erythritol or xylitol and only have granular, go ahead and give it a blast with a high-speed blender, or food processor.

My favorite powdered sweetener by far is So Nourished Monk Fruit Blend. I find it has almost no aftertaste at all. I use it in almost every recipe.

Swerve will add a bit of cooling and stevia will add some bitterness.

Just remember, xylitol is poisonous to dogs and cats. If that & rsquos your choice and you have little furry friends running around, know that it can be deadly for them.

A bit about the eggs

This recipe calls for six large eggs, which sounds like a lot of eggs! I don & rsquot know about you, but I don’t like my desserts to taste eggy.

Even though this recipe is heavy with eggs you won & rsquot even taste them in the final results, trust me.

You do need to make sure that you whip your yolks to ribbon stage where they are nice and glossy, light yellow and ribbon when you pour them. And your egg whites need to be whipped to soft peaks but not over whipped. They need to be soft so they easily fold into the chocolate mixture.

TIP: If you think of it in advance, pull your eggs out to bring them to room temperature before whipping. Room temperature eggs tend to whip up faster.

A bit about folding everything together the right way.

Once the egg whites and egg yolks are whipped, add half of each (whites and yolks) to your chocolate mixture and gently fold it in. Don & rsquot stir or whisk. We need to incorporate the eggs into the chocolate, but we don't want to deflate them while we do it.

Once the first half of the egg yolks and whites are folded in add the rest and gently fold until just mixed in.

Chocolate cakes .. woooaahhhha

My husband called this wowwhoa cake and proceeded to take away and finish off the plate I was photographing.

I asked him on a scale of 1-10 how much he liked the cake. He answered with another whoa. Unsure if that meant he was having a stroke or he really liked it.

I & rsquom going to go with he liked it since he could no longer speak English and ate the rest of the torte.

Serving & Storing Your Chocolate Cakes

Serve this one same day. You can store it in the fridge, but it does have a tendency to get grainy. Still absolutely spectacular (if I do say so myself) even cold with a bit of grain.

Oh, and I am sure it goes without saying but this low carb chocolate torte is absolutely divine with a fresh hot cup of coffee.

Because everything in life is better with coffee & hellip

There will always be critics, of course, and some found the Original Sacher-Torte rather plain. After all, more lavish creations existed. The simple truth, however, is that simplicity is the heart of greatness in our modern world.
Compared to other cultural classics, it has more of an affinity to Bauhaus than to Baroque. & # 8220Elegance is refusal, & # 8221 Coco Chanel famously remarked

- and Franz Sacher certainly refused all but the essentials when creating his recipe.
He composed his chocolate chef-d & # 8217oeuvre with clever minimalism: butter, sugar, eggs, chocolate, flour, and apricot jam. The perfect harmony of these combined ingredients, in fact, is what makes the Original Sacher-Torte extraordinary.

Flourless Chocolate Torte with Coffee Liqueur

Preheat oven to 325 degrees and set rack in the middle of the oven. Butter a 10-inch round pan and line the bottom with wax paper. Butter the paper.

Combine the sugar and water in a medium saucepan and bring to a boil over low heat, stirring occasionally to make sure that all of the sugar dissolves. Remove the syrup from the heat and stir in the butter and chocolate and allow to stand for 5 minutes.

Whisk smooth and eggs one at a time and then add the liqueur. Pour the batter into the pan and place in a shallow pan of hot water. Bake in the hot water bath for about 45 minutes, until set and slightly dry on the surface.

Cool to room temperature in the pan and cover with plastic wrap. Refrigerate dessert in the pan.

To remove from mold, run a knife between the dessert and the pan and pass the bottom of the pan over heat or in a hot water bath to help release the dessert. Invert onto a platter.

To finish, whip the cream with the sugar until it holds a soft peak and chill well. Spread or pipe the whipped cream over the top of the dessert.

Melt the chocolate and place in a non-pleated plastic bag. Snip the corner of the bag and streak the top of the dessert with the chocolate.

What’s a ground biscuit?

Not to be confused with Thanksgiving or other biscuits, ground biscuits are basically ground cookies to the consistency of flour. Ground biscuits are very popular in European baking. They’re used for fillings and crusts.

(In the UK they call these digestive biscuits.)

For instance, some of my favorites are Plazma and Petit Beurre.

On the other hand, a great substitute are the graham crackers crumbs. (Oh and here are 7 interesting facts about graham crackers!)

To clarify, you don’t need to buy these cookies in crumb or ground version! Regular ones work too! Simply grind them yourself like this:

1. Place them in a zip lock bag.
2. Zip the bag.
3. Run a rolling pin over it several times.

Butter, ground walnuts, sugar, chocolate, vanilla sugar, milk and ground biscuit. (Wafers pictured separately.)


Make ahead & # 8211 I wouldn & # 8217t label this an & # 8220easy & # 8221 recipe due to the amount of steps involved, but it & # 8217s certainly doable! If you & # 8217d like to break the recipe up over several days, you can:

  • Make the sweet dough dough ahead of time, roll it out, place it in the tart pan, wrap well, and freeze it unbaked. This could be done several weeks in advance. No need to let it defrost before baking.
  • Blind-bake the tart shell a day in advance, let cool, then wrap tightly in plastic wrap to maintain freshness. Be careful & # 8211 after baking it can be quite fragile.
  • Fill the baked tart shell with the chocolate ganache the day prior to serving, then cover with plastic wrap and refrigerate.

It & # 8217s best to add the coffee mascarpone and cocoa powder the day you & # 8217ll be making the dessert. This will maximize freshness and prevent the topping from being damaged by an accidental smoosh from plastic wrap or tin foil.

Espresso powder & # 8211 I used instant espresso powder to flavor the coffee mascarpone topping. It & # 8217s far more concentrated than instant coffee. This is the brand that I buy at my local grocery store. You can read more about instant espresso powder and its uses here.

Pâte Sucrée & # 8211 For the tart shell, I used David Leite’s excellent Pâte Sucrée recipe, which is an adaptation of a recipe from Joanne Chang of Flour Bakery in Boston.

Coffe Chocolate Cake - Recipes

A recipe by Laura Adamache & # 8230 with minor modifications.


  • 225g bitter or milk chocolate
  • 60 g butter or Union margarine
  • 2 eggs
  • 225 g flour
  • 1 teaspoon baking powder
  • vanilla essence
  • rum essence
  • 1 sachet of ness
  • a pinch of salt
  • caster sugar and powdered sugar

Method of preparation

The eggs are mixed with the sugar until they double in volume. Melt the chocolate together with the butter or margarine and the ness in a bowl over low heat, stirring constantly with herunterladen.

Add over the egg cream, then put the sifted flour and baking powder together, the essences and a pinch of salt. Mix everything well and refrigerate for at least 2 hours smart switch für windows herunterladen.

Model balls that are given by caster sugar, then by powdered sugar in abundance. Place in a tray lined with baking paper at a distance from each other and put in the preheated oven for 10 minutes herunterladen. Allow the cookies to cool in the pan.

Ingredients Intense chocolate cake

  • 200 grams of chocolate with at least 60% cocoa (I used 80%)
  • 200 grams of butter
  • 75 ml of milk
  • 300 grams of muscovado sugar
  • 3 medium-sized eggs
  • 25 grams of cocoa
  • 175 grams of flour (I used wholemeal)
  • 1 good spoon with granules for instant coffee
  • 125 ml. of water
  • 1 tablespoon vanilla extract or 1 sachet of vanilla sugar
  • 1 teaspoon grated baking powder
  • 1 knife tip of baking soda
  • 1 pinch of salt
  • 300 grams of sour cream for whipped cream
  • 200 grams of the same chocolate with at least 60% cocoa

Decor (optional):

How to prepare intense chocolate cake


1. Switch on the oven and set it at 150 ° C. Prepare a form of cake with a removable ring, with a diameter of 21 cm (grease with solid fat and / or line with baking paper).

2. The top of this intense chocolate cake is what makes the difference in this recipe. It's not just a countertop, but a kind of very fragrant blackberry, at the same time moist and airy! For the top, the chocolate is broken into pieces and placed in a heat-resistant bowl. Put a saucepan of water on the fire for about 3-4 fingers. The pan is chosen of the right size, so that the chocolate bowl is stable on its mouth, but does not touch the boiling water. Place the chopped butter on top of the chocolate. Instant coffee is dissolved in 125 ml of cold water and added over butter and chocolate broken into pieces.

3. When the water boils, the bowl of chocolate, butter and coffee fits on the pan with hot water. I repeat, the bottom of the bowl does not touch the water! The chocolate must be melted in indirect heat. Keep the bowl steamed only until the chocolate melts well. Mix the butter by mixing and cover the bowl with cling film, keeping it aside.

4. In a large bowl, mix the whole eggs with the salt, vanilla and sugar until a thick cream is formed. Add the milk and mix gently with the whisk.

5. In a separate bowl, mix the flour well with the cocoa, baking powder and baking soda.

Homogenization of ingredients

6. Mixing at low speed, add the melted chocolate composition over the eggs. We stop mixing when the two liquid compositions are homogenized. Add the dry ingredients, mixing gently with the pear-shaped towel or a spatula, until it is completely incorporated. Here, the composition of the intense chocolate cake top is ready.

7. Even if you find the composition to be slightly liquid, the countertop will be great. It comes out soft and with a moist consistency, a work of art in itself. Therefore, pour the composition obtained in the form already prepared.

Baking the countertop

8. Obviously, the next step is to shape the composition for the top of our intense baked chocolate cake! The recipe I was inspired by says that the top must be baked for an hour and a half, at a medium height, in the preheated oven at 150 ° C (unventilated). Finally, the top should look firm and the countertop pass the toothpick test. It got to my state in an hour and 15 minutes, so it's best to start checking after 75 minutes.

9. Allow the baking sheet to cool slightly in shape.

10. After 10-15 minutes, remove the removable ring from the cake tin. Bake the baking paper very gently. Place the chocolate top carefully on a grill until it cools completely.

Assembling the cake

11. To assemble this intense chocolate cake, we will use ganache cream for filling and finishing. So, until the countertop cools, we take care of it. Put the whipped cream on the fire, to heat it well. The chocolate breaks into pieces. Put in a bowl. When the whipped cream is about to boil, remove from the heat and pour over the chocolate. Let stand for 5-6 minutes, let the hot chocolate penetrate. Mix well, then, until the chocolate melts completely. Cover the bowl with cling film and set aside.

12. The cold worktop is cut horizontally in three layers. The countertop is very fragile and must be handled with great care. This may seem like an inconvenience, but in terms of taste and consistency of the final preparation, there is clearly a gain.

13. Put 3-4 tablespoons of ganache cream on the first layer of the worktop. It doesn't have to be long, just enough to stick the layers together. Cover with the next layer of countertop and repeat.

14. Cover with top layer. All the remaining ganache is poured over the cake, lightly helping, with a spatula, the semi-fluid chocolate to spread on top and pour defiantly on the edges of our intense chocolate cake.

15. Put our intense chocolate cake in the fridge. When it has cooled completely, it can be served as is or decorated with grated chocolate or curls. For these chocolate curls, melt the chocolate in a bain-marie and pour on a smooth surface, greased with solid fat. Put the chocolate in the freezer until it solidifies and then grate the curls with a knife.


In conclusion, a few words from a & # 8222 Victim & # 8221 who tasted, thought he was dead and woke up in heaven. How to say it's not like baby cake! She has half a pound of chocolate and some more cocoa and coffee next to her! But the taste & # 8230 but the consistency & # 8230 and yet, on the chocolate packages it was written that they are rich in natural antioxidants! No, I'm not trying to apologize, no, no! After all, I only ate one slice, but how many calories did that slice have? That is, the one below.

Video: Kaffee: Vom Türkentrank zum Trendgetränk - Ausschnitt einer Dokumentation von NZZ Format (October 2021).