Italian chocolate espresso cake recipe  Share this recipe on FacebookA rich, chocolate cake for chocolate lovers with strong flavors of amaretto and espresso. Preparation time: 20 minutes, Cooking time: 90 minutes, Serves: 8
Ingredients 1 cup unsalted butter at room temperature
1 cup sugar
4 eggs
1 tsp baking powder
1/2 cup whole milk
1 cup Espresso coffee
2 1/2 cups all purpose flour
200 g dark, semi-sweet chocolate
1/3 cup Amaretto liquer
Icing sugar
Oil and flour for the pan
Directions In a large mixing bowl add the butter and sugar and beat until creamy. Add the eggs, one at a time while mixing throughly. Add the baking powder and milk and mix well. Gradually sift in the flour, 1/2 cup at a time, mixing throughly.
In a bowl over simmering water melt the chocolate.
Pour the chocolate, Espresso coffee and amaretto liquer in the flour mixture and mix well.
Preheat oven to 300 F.
Oil a 10 inch springform cake pan and dust with flour. Pour the flour mixture in the pan and smooth.
Bake in preheated oven for 90 minutes. The cake should be ready when a toothpick inserted in the center comes out clean.
Let the cake cool down and empty on a serving plate.
Dust with icing sugar and refrigerate.
Notes and tips This cake is great when served with fresh strawberries and whipped cream.
Back to Italian chocolate espresso cake recipe
Back to the Italian chocolate espresso cake recipe
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