Espresso coffee soft Cake preparation
Put in the planetary vessel (or in a bowl) the eggs and sugar and whisk it well for a few minutes. As soon as the mixture will be foamy, add sunflower oil and espresso, and continue stirring.
Add the yeast to the flour and, while stirring, add it to the mixture previously obtained; you should obtain a smooth and homogeneous mixture.
Pour the mixture into a mould and bake in a pre-heated oven at 170° C for 35 minutes. Pull the cake from the oven and let cool. Garnish with chocolate shavings.
250 gr. flour | 250 gr. sugar | 3 whole eggs | 130 ml. sunflower oil | 130 ml. of espresso | 1 sachet of baking powder | dark chocolate flakes to taste