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Perfection - from the
bean to the crema

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Perfection - from the bean to the crema

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The perfect espresso

Dallmayr espresso runs from the portafilter machine into two espresso cups

Tips for preparation

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Chocolate
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

Preparation

  • 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

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