Few pleasures compare to an after-meal chat with loved ones, whether they be friends, family or even the kids. The perfect thing about this sponge cake is that it can be enjoyed by people of all ages because using our decaffeinated coffee means that even children can have a slice.
Productos con los que prepararla
Ingredients
- 230 g of flour
- 230 g of sugar
- 150 g of butter at room temperature
- 20 g of cocoa powder (optional)
- 3 eggs
- 110 ml of milk
- 10 g of powdered baking yeast
- 4 teaspoons of CREATE decaffeinated coffee
- A pinch of salt
- 100 g of 70% cocoa chocolate
Instructions
- Pre-heat the oven to 180º
- Butter the mould and sprinkle with cocoa powder
- In a suitable container, mix the soft butter with the sugar using an electric whisk (a manual one can also be used) until you have an even white-coloured mixture (about 5 minutes).
- Add the eggs one by one. Only add the next one after the previous one has been fully absorbed by the mixture.
- Infuse the milk with the coffee in a pot over medium heat until you have a dark aromatic milk and coffee mixture. Sieve the liquid to remove any coffee sediment and ensure none of it ends up in your sponge cake. Add the infused milk to the mixture and keep mixing.
- Add the melted chocolate.
- Add the sifted flour with the yeast and salt. Mix gently.
- Place the mixture into the mould and bake for 35-40 minutes at 180º.
- Remove from the oven and leave for 10 minutes before taking it out of the mould and placing it on a rack to finish cooling.
- You might like to serve it with a scoop of vanilla ice-cream or a teaspoon of mascarpone.