Chocolate Coffee Cake
- For the dough
- 4 eggs
- 150 grams sugar
- 50 grams cornstarch
- 70 grams Pastry flour
- 1 tablespoon cocoa powder
- 1 teaspoon instant Coffee powder
- 1 generous pinch Cardamom (ground)
For the dough: separate eggs. Beat egg whites with 4 tablespoons of water until stiff. Gradually add sugar, beating constantly. Whisk egg yolks and add to egg whites. Combine remaining dough ingredients and sift over egg mixture, fold in gently. Butter loaf pan and pour in batter. Bake in preheated oven at 200°C (approximately 400°F) for 20-30 minutes. If cake browns too quickly, cover with aluminum foil.
Let cool and invert onto a wire rack. Cut in three parts lengthwise. For the filling: bring cream to a boil. Chop chocolate coarsely and melt in the cream. Add orange zest.
Cool cream and beat with an electric hand mixer. Spread two cake layers with cranberry jam and chocolate cream. Place one layer on top of the other. Top with the remaining cake layer and spread with remaining chocolate cream ( 2 tablespoons). Shape eggs from remaining cream and roll them in cocoa powder. Serve cake accompanied by cream eggs.