Espresso Coffee Cake

Material:

125 gr unsalted butter

150 gr brown sugar

2 eggs

1 tablespoon instant coffee, dissolved in a little hot water

175 ml of liquid milk

100 g white cooking chocolate, team up to melting  paper cup  
                                                                                                                 

Mix and sieve:

180 r flour

1 teaspoon baking powder

½ teaspoon baking soda

50 g cocoa powder

Directions:

1. Beat brown sugar and butter until smooth. Add the eggs one by one as he whippeduntil fluffy.

2. Add a solution of coffee, shake until blended. Enter the flour mixture and milkalternately until blended.

3. Pour batter into muffin tins that have been covered with paper cups.

4. Bake in hot oven temperature 180 degrees Celsius for 35 minutes until cooked.Remove, let cool. Decorate cake with white chocolate.

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