Coffee Dessert

Espresso chocolate cake with Blitz raspberry ice cream

Prepared with

EILLES KAFFEE RÖSTMEISTER Espresso

1000g Whole bean
Eilles Kaffee Röstmeister Espresso bag, featuring a rich caramel and intense flavour profile, perfect for coffee lovers.
Difficulty Medium
Preparation time 35 minutes
Diet Alcohol-free

Ingredients

Servings 4

For the chocolate cakes

Anzahl Zutat
50 ml EILLES KAFFEE RÖSTMEISTER Espresso
100 g Butter
100 g Dark chocolate
2 Eggs (size M)
1 Egg yolk (size M)
25 g Sugar
1 pinch Salt
2 tablespoons Spelt flour (type 630)

For the raspberry flash ice cream

Anzahl Zutat
250 g Frozen raspberries
100 g Sour cream
2 packets Bourbon vanilla sugar
20 g Cane sugar

In addition

Anzahl Zutat
6 Refractory ceramic pots (approx. 100 ml each)
15 g Butter
20 g Sugar

Step by steps Preparation

  1. 1.Step

    Ingredients Butter, chocolate, eggs, egg yolk, sugar, salt, EILLES KAFFEE RÖSTMEISTER Espresso
    Preheat the oven to 230°C (210°C fan oven). Place the butter and chocolate in a pan and slowly melt while stirring. Leave the mixture to cool slightly. Beat the eggs, egg yolks, sugar, 1 pinch of salt and EILLES KAFFEE Espresso for 2-3 minutes until creamy. Briefly stir in the chocolate-butter mixture and flour.

  2. 2.Step

    Ingredients Butter, sugar, ramekins
    Pour the mixture into 4 well-buttered ramekins (100 ml capacity) sprinkled with sugar. Bake in a very well preheated oven for approx. 9 minutes at 230 degrees (fan oven 210 degrees) on the middle shelf.

  3. 3.Step

    Ingredients TK raspberries, sour cream, vanilla sugar
    In the meantime, place the frozen raspberries, sour cream and vanilla sugar in a tall blender jug and blend briefly by moving the blender up and down. Do not blend for too long, otherwise the mixture will become too soft.

  4. 4.Step

    Loosen the edges of the chocolate cakes with a sharp knife and carefully turn out onto plates. Serve with the raspberry ice cream. Decorate with mint as desired. Serve immediately.