Stelios Parliaros’ Moist Cake with Coffee and Chocolate Chips

Name: Moist Cake with Coffee and Chocolate Chips
Prep time: 15 min
Cook time: 15 min
Total time: 45 min
Cuisine: Greek
Ingredients: 240 g icing sugar (plus extra for dusting); 250 g ground almonds; 100 g plain flour; 1 tsp baking powder; 280 g egg white (from about 8 eggs); 200 g melted butter; 100 ml strong espresso; 100 g milk chocolate chips (plus extra to serve)

Stelios Parliarosʼ Moist Cake with Coffee and Chocolate Chips recipe tastes incredible. See ingredients & method below.

Coffee and chocolate together! Everything we need to start our breakfast beautifully.

If you love coffee as much as I do, it won't be long before you love these easy, moist cakes with chocolate chips - one bite is enough! ... More

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yield

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Pairs with

Madeira

Muscat

Moist Cake with Coffee and Chocolate Chips

Media Credit: to be confirmed

Ingredients

240 g icing sugar (plus extra for dusting)
250 g ground almonds
100 g plain flour
1 tsp baking powder
280 g egg white (from about 8 eggs)
200 g melted butter
100 ml strong espresso
100 g milk chocolate chips (plus extra to serve)

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Method

Tips

Preheat oven to 160°C fan-forced (180°C conventional) and line a small 12-piece cupcake tin.
In a bowl, combine the icing sugar, almond, flour and baking powder.
Add the egg white, melted butter and coffee, and mix. Stir in the chocolate chips.
Divide the mixture among individual cupcake pans.
Bake for about 30 minutes then set aside to cool slightly, and turn out to serve. Dust with icing sugar and top with extra chocolate chips to serve.

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