Coffee & dulcey cake

Here I am again with a chocolate cake that doesn't look like one ! I used Valrhona's Dulcey chocolate, a chocolate with a little caramelized taste that goes very well with coffee. The cake is very simple to make and can be enjoyed on its own, but I wanted to add a delicious coffee caramel. It's up to you to make your choice, with or without caramel, the cake should please you ;)

Prep time : 30 minutes + 30 minutes cooking
For a 18cm cake (6 to 8 servings) :

Dulcey and coffee cake :

200g dulcey chocolate

110g butter

60g sugar

3 eggs

90g coffee (like an expresso)

70g flour

50g cornstarch

5g baking powder

A pinch of salt

Whisk the eggs with the sugar and then add the coffe

Melt the chocolate with the butter.

Pour this mixture on the eggs.

Add the sifted flour, cornstarch, salt and baking powder.

Pour into a mould 18cm in diameter, and bake at 180°C for 30 minutes.

Allow to cool before unmolding.

Coffee caramel :

100g liquid cream

2g coffee powder

155g sugar

45g semi-salted butter

Heat the cream with the coffee.

Prepare a dry caramel with the sugar.

When it has a nice color, pour the cream little by little over it, stirring constantly.

Then add the butter cut in small pieces, mix well on the fire until the caramel is homogeneous, then remove from the fire and let cool.

When the cake and caramel have cooled down, pour the caramel over the cake and enjoy !