Chocolate mocca cubes

For one 15 × 15 cm baking tin or spring cake tin
Makes 9
Preparation time, approx. 30 minutes + 50–60 minutes to bake + cooling time

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1 Grease the mould with butter and dust with flour. Heat the espresso coffee, milk, chocolate and spices over a very low heat until the chocolate has dissolved. Thoroughly mix the butter and sugar together. Separate the eggs. Add the egg yolks to the butter sugar mixture and continue to stir until the mixture is light and frothy. Stir in the chocolate mixture. Preheat the oven to 180 °C.

2 Mix the almonds, corn flour and baking powder and stir into the mixture. Beat the egg white with the salt until semi-stiff, and stir in. Pour the mixture into the cake tin. Bake in the bottom half of the oven for 50-60 minutes. Allow to cool while still in the cake tin.

3 For the glazing, dissolve the two types of chocolate in cream over a very low heat. Mix in well. Remove the cake from the cake tin and cut into 9 cubes. Pour the glaze over the top. Chop the pistachios and sprinkle them on top.

HINT. You can make double the number of mocca cubes in a round tin (24 cm diameter) or in a square spring cake tine (23 × 23 cm).


Butter and flour for the mould
0.5 dl espresso coffee
0.5 dl milk
100 g extra dark chocolate, 72 % cocoa
1/2 teasp. vanilla sugar
A generous pinch of ground cinnamon
A generous pinch of ground cardamom
60 g softened butter
100 g sugar
3 eggs
100 g ground almonds
2 dessert sp. corn flour
1/2 teasp. baking powder
1 pinch of salt

50 g extra fine Mocca milk chocolate with crunchy cocoa chips
50 g extra dark chocolate, 72 % cocoa
1 dl cream
4–6 green pistachios to decorate

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