Chocolate, Hazelnut and Coffee Syrup Cake
Ingredients Espresso syrup Hazelnut cream Method 1.Preheat oven to 180°C. Grease a 22cm kugelhopf pan well.
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Cooking tools:
- Oven
- Kugelhopf pan
- Hand mixer
- Mixing bowl
- Sifter
- Spatula
- Saucepan
- Stove
- Cooling rack
- Baking sheet
- Plate
Ingredients
- 3 eggs, at room temperature
- 155 grams butter, melted, cooled slightly
- 100 grams dark eating chocolate, melted, cooled slightly
- 3/4 cup (165g) firmly packed light brown sugar
- 1 cup (150g) self-raising flour
- 1 tablespoon cocoa powder
- 1/2 cup (50g) ground hazelnuts
- Espresso syrup
- 1/2 cup (110g) firmly packed light brown sugar
- 1/2 cup (125ml) water
- 2 teaspoons instant espresso coffee granules
- Hazelnut cream
- 1 1/4 cup (310ml) thickened cream
- 1 tablespoon icing sugar
- 1 tablespoon hazelnut-flavoured liqueur
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