Cake with coffee and chocolate

It’s so difficult for the moment to resist something sweet, although I try to find recipes which I can adapt in amount of sugar and fat. Finding some ‘lost’ dark chocolate in the cupboard inspires me to prepare the following cake. Melt 90 grams of real butter. Mix with 100 grams of full cane, 100 ml of strong coffee and 3 egg yolks. Mix with 250 grams of farro, 120 grams of self raising flour, ½ of a sachet of dried yeast. Add the grated or chopped (by kitchen robot) chocolate. Bake in the oven at 180° for 45 mins. Cover with baking paper if the surface becomes to dark.

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