49 Min
Intermediate
CREMORA MOCHA CAKE
200 grams
NESTLÉ Cremora Original
128 grams
Nestlé Sweetened Condensed Milk
30 milliliters
Lemon Juice, Raw
45 grams
NESCAFÉ Ricoffy
116 grams
Cake Flour
40 grams
Nestlé Cocoa
15 grams
Baking Powder
3
Egg, Whole, Raw, Fresh
1 cups
Sugars, Brown
115 grams
Margarine 70% fat
Instructions
49 Minutes
Step 1
3 Min
Preheat the oven to 160º on fan-assist and lightly grease a 20x30cm baking dish.
Step 2: For the Cremora glaze
4 Min
In a large mixing bowl, combine ⅔rds of a cup of NESTLÉ Cremora Original with 3 tablespoons of water. Whisk with an electric beater until the Cremora has dissolved and is smooth.
Step 3
3 Min
Add the NESTLÉ Sweetened Condensed Milk and whisk for 2-3 minutes. While whisking, slowly stream in the lemon juice until a thick cream has formed and the mixture has doubled in size. Cover the cream with plastic wrap and refrigerate until needed. *Chef’s Tip: Cremora adds extra creaminess!
Step 4: For the cake base
5 Min
In a clean mixing bowl, add the remaining ⅓rd cup of Cremora, NESCAFÉ Ricoffy granules, cake flour, NESTLÉ Cocoa Powder, baking powder, eggs, brown sugar, margarine and ¼ cup of water. Using an electric beater, whisk the ingredients together until a smooth batter has formed.
Step 5
20 Min
Transfer the cake batter to the prepared baking dish and bake for 20 minutes until cooked through. *Chef’s Tip: If a skewer comes out clean, the cake is cooked through!
Step 6
5 Min
Allow the cake to cool completely in the baking dish.
Step 7
7 Min
Add the prepared Cremora glaze topping to the cake once cooled. Generously spread the cream evenly over the cake.
Step 8
2 Min
Garnish the cake by grating dark chocolate over the cream. Slice into squares, serve and ENJOY!
Nutrients
Carbohydrates
19.65 g
Energy
96.68 kcal
Fats
7.61 g
Protein
2.1 g
Information per serving
