Moritz Bleibtreu genießt Dallmayr d'Oro Espresso vorm Dallmayr Bar & Grill
d’Oro packagesDolce Vita in Dallmayr quality.
Dolce Vita in Dallmayr quality.


The perfect espresso

Dallmayr Espresso d'Oro läuft aus einem Siebträger in zwei Espressotassen

Tips for preparation

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Barista steht im Dallmayr Bar & Grill hinter der Theke

Dallmayr Crema d'Oro


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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

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