250 grams of flour 1 / 2 packet yeast 1
cucch.no bicarbonate
120 gr cocoa powder
1 tablespoon instant coffee
180 g fine sugar
60 g sugar cane
2 eggs, lightly beaten
5 drops vanilla essence
250 ml cream cheese
120 ml of milk
60 gr melted butter
100 g dark chocolate 80 ml cream
Preheat oven to 180 ° C. Butter melted a 23 cm sandwich tin. sift the flour, baking powder, baking soda, cocoa and coffee and then verateli in a large bowl. Now add the two types of sugar and stir.
Mix in another bowl the eggs, vanilla essence, cream cheese, milk and melted butter, then embed them to the dry ingredients. Whisk the mixture for 3 minutes with electric mixer at low speed.
Increase speed the mixer to high and continue to whisk for 5 minutes or until the mixture will be thick, smooth and without lumps .. Pour into the prepared loaf and lisciatene above the surface with the back of the spoon.
ciambellone Cook in oven for 35 minutes. (That is the toothpick test)
Wait 10 minutes, then transfer it on the grill and let cool.
Break the chocolate and place in a saucepan with the cream, let it melt over low heat, stirring constantly, then let cool to room temperature.
Pour the chocolate sauce on chocolate cake, garnish as desired and then serve it.
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