Voor het eerst sinds tijden weer eens een dark roast uit Costa Rica. Wat een smaakbommetje!!
Ik heb deze koffie ook gebruikt in een recept voor een super lekkere ‘Italian espresso cake’(recept hieronder, mocht je trek krijgen
)
Italian espresso cake
Ingredients
* 4 eggs, room temperature
* 180 g sugar, approx
* 1 teaspoon vanilla extract
* 155 ml light olive oil, or sunflower oil, or 155 gr melted butter
* 100 ml espresso coffee, at room temperature
* 300 g all-purpose flour
* 1 tablespoon baking powder,
* ⅛ teaspoon sea salt
* 80 g dark chocolate chips
Mascarpone coffee cream: (optional)
* 250 g mascarpone cheese
* 3 tablespoons powdered sugar
* 30 ml espresso coffee
Instructions
* Preheat oven to 180°C/360°F and adjust a baking rack onto the middle shelf. Grease and line with parchment paper a 9-inch cake pan and set it aside.
* In a large bowl, using an electric mixer, beat the eggs, sugar, and vanilla on high speed until the mixture is pale, light, and frothy.
* Gradually drizzle in the oil in a steady stream, allowing it to fully combine, then whisk in the espresso coffee.
* Place a sieve/ strainer over the bowl. Add flour and baking powder, and sift into the cake batter, followed by dark chocolate chips and a pinch of sea salt. Use a whisk to mix until just combined (do not overmix).
* Bake in the oven for approximately 40 minutes. During the last 10 minutes of baking time, cover the top of the cake with foil to prevent it fro
️
