Espresso cake
preparation
To make the espresso cake, first melt the butter and then let it cool slightly. Meanwhile, prepare the espresso and let it cool as well. Both ingredients should no longer be hot before being mixed with the remaining ingredients.
Sift the flour and baking powder into a large bowl. Add the sugar, a pinch of salt, and the ground hazelnuts, and briefly mix everything together. Gently melt the chocolate over a double boiler, making sure no water gets into the chocolate. Once it's completely melted, let it cool briefly, then add it to the flour and hazelnut mixture.
Whisk the eggs in a separate bowl. Add the cooled butter and espresso and mix well. Then add the liquid egg-butter-espresso mixture to the flour-nut mixture and stir until a smooth batter forms.
Line a loaf pan with parchment paper and pour in the prepared batter. Smooth the surface and place the pan in a preheated oven at 180°C (350°F). Bake the espresso cake for about 60 minutes. After baking, test for doneness with a wooden skewer. If batter clings to the skewer, bake the cake for a few more minutes. Remove the finished espresso cake from the oven and let it cool completely. Then carefully remove it from the loaf pan and dust generously with powdered sugar.
Espresso cake tastes especially good with a cup of coffee or espresso. For a more festive presentation, enjoy each slice with a dollop of whipped cream.
