Coffee-chocolate cakes

1. Preheat the oven to 175 degrees with the stand in the down position. Shape the shape of the arrangement Ingredients: Instructions

1. Preheat the oven to 175 degrees with the stand in the down position. Fill the form with the size 22X32 cm with aluminum foil, leaving the canopy on all sides about 1 cm. Sprinkle the foil with oil in the spray. Cut 180 g of bitter chocolate cubes 1 cm in size, 60 gr of bitter chocolate to grind. Beat with a whisk of cocoa, espresso powder and boiling water in a large bowl until smooth. Add the finely chopped bitter chocolate and whisk until the chocolate melts. Beat with melted butter and vegetable oil. Add eggs, yolks and vanilla extract, continue to beat until a uniform consistency is obtained. 2. Beat with sugar. Add flour and salt, stir with a rubber spatula. Add slices of chopped chocolate and gently mix. Put the dough into a prepared form and bake until the toothpick inserted in the center will come out with a few wet crumbs, from 30 to 35 minutes. Put the form on the grate and cool for 1 hour. 3. Holding on to the edges of the foil, raise the cakes from the mold. Put on the grate and allow to cool for about 1 hour. Cut into squares measuring 5 cm and serve. Cakes can be stored in an airtight container at room temperature for 4 days.

Servings: 8-12