Espresso-súkkulaðikaka

Espresso chocolate cake

Ingredients

8 eggs
225 g sugar
225 g flour  
2 tsp ground vanilla
3 Tbsp espresso powder  

Ingredients for the chocolate mousse  

250 ml whipping cream  
200 ml sour cream
400 g dark chocolate (56%)  
80 g soft margarine  
80 g dried fruits


Preparation  

Preheat the oven to 350 °F (180 °C) upper/lower heat.

Mix eggs and sugar until foamy. Then add the flour and vanilla...

...as well as the espresso powder and mix everything into a smooth dough.

Bake the dough in a rectangular cake tin (20 cm x 30 cm) lined with baking paper in the lower third of the preheated oven at 350 °F (180 °C) for about 20 minutes until the dough is cooked through (test with a toothpick!).

Then let the base cool thoroughly and then attach the edge again around the baking pan.

Then carefully heat the whipping cream and sour cream in a large pot and slowly bring to the boil. Then remove the pot from the heat.

Break the chocolate into small pieces, add to the hot cream and let it melt slowly.

Then mix the soft margarine with the chocolate mousse,...

...until it becomes nice and smooth and shiny. Pour the mixture onto the top of the cake in the tin, smooth it out and let it cool in the fridge.

After about a quarter of an hour, decorate with the dried fruit and leave to set in the refrigerator for at least 2 hours.

This time stylishly on paper plates - for your colleagues in the office!

[Translated from here.]