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Preheat oven to 180C/ 160C fan forced oven.
Beat eggs till thick and creamy. I used 3 egg whites & 1 whole egg. Alternatively you can use 3 whole eggs. Gradually add raw sugar
Beat until sugar dissolves. Fold in sifted flour and cocoa. Next add melted butter and combine well.
Now add the coffee mixture. Pour the mixture into a greased bundt pan.
Try to level the top for an even finish.
Bake for 40 minutes. Stand the cake in the pan for 5 minutes. Turn onto a wire rack over tray.
For the espresso syrup- stir ingredients in small saucepan over heat, without boiling, until sugar dissolves. Bring to a boil, transfer to a heatproof jug. Drizzle hot syrup over hot cake.
Another way to serve this cake is to not use the espresso syrup. Instead drizzle the cake with the Spanish Licor 43. i add 1tspn to a slice. It absorbs quickly and top it with thickened cream. Voila!