Chocolate coffee cake
For four servings:
100 g (3.5 oz) of pastry flour
120 g (4.2 oz) butter
100 g (3.5 oz) sugar
3 tablespoons bitter cocoa powder
1/2 sachet of baking powder
1 large cup of coffee with very little sugar
Put the butter in the mixer at room temperature and add the sugar (keep 1 tablespoon of sugar) and blend at low speed until the mixture is frothy.
Add the lightly beaten eggs, flour, 2 level spoons of bitter cocoa powder and a pinch of salt. Add 2 spoons of milk followed by the baking powder.
Pour the mixture into a buttered oven dish, sprinkle uniformly with a mixture obtained by mixing 1 spoonful of cocoa and 1 of sugar. Finish off by quickly pouring in the cooled coffee.
Place in the oven at 180°C (355°F) for 30-35 minutes. Remove from the oven and serve the cake cut into slices, completing the dish with the coffee cream formed on the bottom of the oven dish.
To change the dessert’s presentation you can cook the mixture in single-portion moulds, to obtain small cocoa and coffee cake muffins. In this case reduce the cooking time to 20-25 minutes.