Recipe of the week
Chocolate balls and espresso chocolate cakes
This time, Sarah Jahn tells us where the sweet, delicious "truffles" get their name from and what makes them different from pralines. Sarah also conjures up an espresso chocolate cake in a jar that goes wonderfully with Sunday coffee.
Kronen Zeitung als bevorzugte Google-Quelle hinzufügen Espresso chocolate cake
Ingredients: 50g cream, 100ml milk, 2 tsp instant coffee powder, 200g dark chocolate coating, 125g butter, 3 eggs, 50g brown sugar, 70g plain flour, 1 pinch of salt, a little vanilla extract, ½ tsp baking powder
Preparation: Heat the cream, milk and coffee powder until the instant coffee has dissolved. Melt the chocolate coating with butter in a bain-marie. Beat the eggs, sugar, salt and vanilla until frothy, stir in the chocolate, coffee milk, flour and baking powder. Pour into ramekins and bake for approx. 15-20 minutes at 160°C fan oven, depending on size.
Chocolate balls
Ingredients: 100ml cream, pulp of half a vanilla pod, 200g dark chocolate coating, 80g butter cookies crumbled, 30g cocoa powder
Preparation: Bring the cream and vanilla to the boil and pour over the chopped chocolate coating. Leave the mixture to stand for a few minutes and stir until smooth. Crush the cookies, fold in and leave the mixture to cool in the fridge. Then shape into balls and roll the balls in cocoa powder or sprinkles.
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