Moritz Bleibtreu genießt Dallmayr d'Oro Espresso vorm Dallmayr Bar & Grill

Perfection - from the
bean to the crema

We don't make coffee - we offer an art of roasting
that makes every day unique.

Barista gießt Latte Art in eine Cappuccino Tasse Watch our videos
on coffee preparation
d’Oro packages
Dallmayr Academy Logo
Discover interesting coffeerecipes in the Dallmayr Academy Learn more

Perfection - from the bean to the crema


The perfect espresso

Dallmayr espresso runs from the portafilter machine into two espresso cups

Tips for preparation

Read more

espresso cake

Dallmayr Schokoladen-Espressokuchen in einer gelben Espressotasse mit Puderzucker bestäubt

Dallmayr Crema d’Oro Recipe-Tip

Cake mixture

  • 15 ml espresso, freshly brewed
  • 120 g sugar
  • 3 eggs
  • 150 g melted dark chocolate
  • 60 g flour
  • 4 g baking powder
  • 8 g cocoa powder
  • 160 g melted butter


  • First, sieve together the flour, cocoa powder and baking powder and put the mixture to one side.
  • Next, mix together the eggs, sugar and espresso in a separate bowl.
  • Heat up the chocolate.
  • Using a whisk, quickly stir the melted chocolate into the egg, sugar and espresso mixture.
  • Add the sieved flour, cocoa and baking powder and mix together.
  • Finally, add the melted butter and stir the mixture until it is smooth and creamy.

Using a piping bag, pipe the chocolate mixture into an espresso cup (about 50 g for each cup).

Bake for about 15 minutes at 175°C in a fan-assisted oven.

Tip: If you reduce the baking time by half, you’ll get a gateau moelleux with a chocolatey, creamy centre.

Enjoy the cake!

Frisch gebrühter Espresso läuft aus einer Siebträgermaschine in Dallmayr Espresso Tassen

Knowledge creates pleasure

Dallmayr Academy. The new training center of Dallmayr

Moritz Bleibtreu trinkt Dallmayr Crema d'Oro

The d’Oro sound

Listen online now or download