Zutaten für Mocha Coffee Basque
- 6 ounces semi-sweet chocolate
- Sweetened Condensed Milk
- Brewed Coffee
- 1 (12-ounce) can evaporated milk
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- Vanilla Extract
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Zubereitung von Mocha Coffee Basque
- Melt 6 ounces of semi-sweet chocolate in a double boiler or microwave in 30-second intervals, stirring until smooth.
- Add 1 (14-ounce) can of sweetened condensed milk to the melted chocolate and whisk until combined.
- Gradually whisk in 1/2 cup freshly brewed strong coffee, ensuring a smooth and consistent texture.
- Stir in 1 (12-ounce) can of evaporated milk, 1/4 teaspoon of sea salt, and 1/2 teaspoon of ground cinnamon. Whisk until well blended.
- Gently heat the mixture over medium-low heat, whisking constantly, until it almost reaches a simmer. Do not boil.
- Remove from heat and stir in 1 teaspoon of pure vanilla extract.
- Pour the mixture into a prepared 6-inch springform pan. Bake in a preheated oven at 350°F for 40-45 minutes, until the edges are set and the center is slightly jiggly.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
40g
Fat
31g
Carbs
6g
