Serving portion
Total 4 pcs x 25/30g (without cream)
Double cream 1 spray (double cream + coffee shot)
Muscovado sugar 0,5g (on top)
Cooking Cycle
Top Temperature: 249°C
Bottom Temperature: 230°C
Total Time: 0.30
Microwave: 0.25
Before/After: Before
Flex: Off
Ingredients
- Almond flour 125g
- Eggs 4 pcs
- Baking 8g
- Cocoa powder 20g
- Caster sugar 80g
- Cinnamon powder 10g
- 34% double cream 200g (for topping)
Process
1. Mix* all the dried ingredients together
2. Add them to the eggs and mix everything together
3. Fill up the coffee paper cup 25 to 30 g each one
4. Place 4 coffee cups into the Speedelight (30”sec total time)
5. Garnish with sweetened whipped cream flavoured with a coffee shot and sprinkle with a pinch of Muscovado sugar
Chef tips
It‘s possible to prepare the mix in advance directly in cups and storing them in the fridge
