Both chocolate and coffee contain caffeine. The vegetable alkaloid has a stimulating effect, it not only wakes us up in the morning, but is also able to keep our blood vessels elastic. This protects us from cardiovascular diseases.
If dark chocolate is too tart for you, you can replace it with milk chocolate. Since this variety contains more sugar, you can save some raw cane sugar in the recipe.
Beat the eggs with both types of sugars until frothy. Stir in the melted chocolate, vanilla sugar and coffee and mix with flour until smooth. Grease the pan, then fill it with the batter and bake at 180°C (approximately 350°F) for about 30 minutes.
Remove from the oven, let cool in the pan, then serve garnished with powdered sugar.