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Espresso Dream Cake

Espresso Dream Cake: The Ultimate Decadent Delight

Indulge in the rich flavors of Espresso Dream Cake, a decadent dessert infused with bold espresso and creamy chocolate. Perfect for coffee lovers!
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Prep Time: 30 minutes
Cook Time: 18 minutes
Resting Time: 4 hours
Total Time: 4 hours 48 minutes
Servings: 8 people
Calories: 320kcal
Cost: $15

Equipment

  • Springform pan
  • Whisk or electric mixer
  • Spatula
  • Blender or food processor
  • Small saucepan

Ingredients

  • 40 g Amarettini cookies
  • 50 g wheat flour Type 405
  • 1 tsp baking cocoa
  • 1 tsp baking powder
  • 50 g cut-proof nougat
  • 15 g butter
  • 3 medium eggs
  • 1 pinch salt
  • 70 g sugar
  • 8 sheets gelatin
  • 6 g instant espresso powder
  • 500 g sour cream
  • 120 g sugar
  • 500 g cream
  • 1 pack bourbon vanilla sugar
  • 2-3 tbsp lemon juice
  • 3-5 tsp baking cocoa

Instructions

  • Line a springform pan (Ø 26 cm) with baking paper and preheat the oven to 180°C (fan oven: 160°C).
  • Crumble Amarettini cookies into fine crumbs and mix them with flour, cocoa, and baking powder.
  • Melt the diced nougat and butter over a hot water bath until smooth.
  • Separate the eggs, beat the whites with a pinch of salt until stiff, gradually adding sugar.
  • Fold in the egg yolks, nougat, and dry ingredients into the egg whites.
  • Spread the mixture evenly in the pan and bake for about 18 minutes, then cool on a rack.
  • Soak the gelatin sheets in cold water for 10 minutes.
  • Dissolve the espresso powder in a little hot water.
  • Whip the cream with sugar and vanilla sugar until soft peaks form, adding sour cream and lemon juice.
  • Squeeze out and dissolve the gelatin in the espresso mixture, then fold it into the whipped cream, adding cocoa.
  • Once the base is cool, spread the creamy espresso mixture evenly over it.
  • Refrigerate for at least 4 hours, preferably overnight, then dust with cocoa before serving.

Notes

Use high-quality cocoa and espresso powder for the best flavor. Make sure to chill the whipped cream for fluffier peaks. Store in the fridge for up to 3 days, and wrap slices for freezing. For extra flavor, brush the cooled base with coffee syrup before adding cream. Consider using almond flour for a gluten-free option or Greek yogurt instead of sour cream for a tangier taste.

Nutrition

Calories: 320kcal | Carbohydrates: 30g | Protein: 5g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 85mg | Sodium: 75mg | Potassium: 180mg | Fiber: 1g | Sugar: 18g | Vitamin A: 500IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 1.5mg
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