Craving coffee? I don’t know about you, but in the morning I crave it madly. It’s a treat I never miss, especially when I make myself a cappuccino, which thanks to my new milk frother, turns out even better than the coffee shop! Last night, driven by this desire, I got to work and took out my now inseparable companion, especially for desserts, the legendary Versilia oven pan. The final result of this recipe, mind you, required two attempts: the first time I failed miserably, having forgotten the burner on and the cake burned to a crisp! Things that happen, but I think something was missing in the dough anyway, so I modified it further and this time I can say I’m satisfied. Instead of sugar, I used agave syrup, which has a significantly lower glycemic index but with good sweetening power; in addition to the espresso, I also added some Arabica coffee liqueur, with a strong and intense aroma, and some good Modica chocolate, bought a few months ago, which I swear made a real difference! Moreover, after buttering the Versilia oven well, instead of dusting the inside of the pan with flour or breadcrumbs as usual, I used some of this chocolate, which I finely grated to dust. I won’t tell you the result! A chocolatey delight even on the edges, which I could call, if you’ll allow me, a stroke of genius! This fragrant dessert accompanied my breakfast today, giving me the right energy to face the day at its best, and if we make it, even tomorrow’s! And you, do you need to recharge and refuel with a generous dose of treats like this? Write me, I care!
- Difficulty: Medium
- Cost: Medium
- Preparation time: 25 Minutes
- Portions: 12
- Cooking methods: Stovetop
- Cuisine: Italian
Preparation:
Start by thoroughly buttering your oven pan*. Sprinkle 0.7 oz. of finely grated chocolate powder over the entire surface, excluding the lid. In a bowl, using electric beaters, mix the eggs with the agave syrup for several minutes (fig. 1).
You should obtain a light and fluffy mixture (fig. 2).
Then add the oil, coffee liqueur, and espresso, and continue beating (fig. 3).
At this point, gradually incorporate the flour along with the previously sifted baking powder and a pinch of salt, alternating with the milk (fig. 4).
Finally, add 1.8 oz. of coarsely chopped Modica chocolate and fold in using a spatula (fig. 5).
Pour the mixture directly into the oven pan and garnish the top with the remaining chopped chocolate and sugar sprinkles (fig. 6).
Place the oven pan on its flame spreader already well-heated on the smallest burner. Cover with the lid and cook for the first 4 minutes on high heat, then another 30 minutes reducing it to the lowest setting**. You can check it by inserting wooden skewers through the holes in the lid. The cake will be ready when the skewers come out dry. Turn off and let cool (fig. 7).
And voilà… your Arabica coffee and Modica chocolate bundt cake is ready to be enjoyed!
Bon Appetit from Fefe’s kitchen!
TIP:
*I recommend buttering the Versilia oven pan very carefully. It’s an important procedure for the cake to turn out well, so it needs to be well buttered in every part, including the lid.
** Remember to open the lid only after at least 20 minutes have passed.
