Espresso Loaf with Drizzle
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 35 min.
Preparation
Ingredients
for
1
- For the cake
- ⅞ cup very strong Coffee
- ⅔ cup light brown sugar
- 1 cup butter
- 1 cup light corn syrup
- 2 large eggs (beaten)
- 3 ¼ cups all-purpose flour
- 1 pinch salt
- 1 tsp baking soda
- 1 cup chopped almonds
- 4 ozs in syrup Amarena cherry (drained)
- For the topping
- 5 ozs Milk chocolate (30% cocoa solids)
- ⅜ cup cream (20% fat)
- To decorate
- 2 Tbsps chopped almonds
Preparation
Kitchen utensils
1 Measuring cups, 1 Tablespoon, 2 Bowls (1 kleine, 1 mittlere), 1 Teaspoon, 1 Whisk, 1 Cutting board, 1 Large knife, 1 Small pot
Preparation steps
1.
Heat the oven to 160°C (140° fan) 325°F gas 3. Grease a 23 x 13 x 7cm|9" x 5" x 3" loaf tin and line the base with non-stick baking paper.
2.
Put the coffee in a pan and add the sugar, butter and syrup. Heat gently, without boiling, stirring until the sugar has dissolved. Remove from the heat and leave to cool.
3.
Whisk in the eggs until blended.
4.
Sift the flour, salt and bicarbonate of soda into a mixing bowl. Make a well in the centre and slowly pour in the coffee mixture, stirring until combined. Stir in the almonds and cherries.
5.
Pour into the tin and bake for 55-65 minutes until cooked through. A skewer inserted into the centre should come out clean.
6.
Cool in the tin for 10 minutes, then place on a wire rack to cool completely.
7.
For the topping: break up the chocolate and put into a pan with the cream. Heat gently, stirring, until smooth and melted. Remove from the heat and leave to cool and thicken.
8.
Pour or spoon the topping over the top of the cake, allowing it to run down the sides. Sprinkle with chopped almonds and leave to set.
