Charming Chocolate-Coffeebeans Traybake

Charming Chocolate-Coffeebeans Traybake


Shopping List:

250 gr butter to melt in pan
300 gr golden caster sugar
1 teaspoon vanilla extract
3 large eggs, free range
200 gr self-raising flour
50 gr cocoa
100 gr milk chocolate drops (tröpfen)


For the topping:

85 gr butter to melt in pan
85 gr caster sugar
200 gr light condensed milk
50 gr chocolate drops or chopped up chocolate (milk) to melt
50 gr  little chocolate coffee beans to decorate


Grease or spray your traybake or roasting tin and line it. (about 20x30cm).
Preheat your oven to 180C. 
Gently melt the butter in one of your larger saucepans and cool this for 5 minutes before you add the sugar, vanilla and the eggs. Beat the mixture until well combined and smooth. Stir in the flour, cocoa and a good 1/4 little teaspoon of salt. Then you can stir in the chocolate drops. (Not the chocolate coffee beans).
Pour into your prepared tin and level it out as best you can.

Bake in your preheated oven for about 35 minutes until risen and your cake skewer comes out not clean but slightly sticky. Let the cake cool completely in the tin and turn it out onto your wire rack ready to be having the toplayer put on.

For the topping we gently warm the butter and the sugar until both are well combined and melted. Stir in the condensed milk and bring it all to a boil. Cool for 5 minutes. Stir in 50 gr milk chocolate drops or ordinary chocolate to melt. Spread this mixture over the now cold cake, but have some paper towel underneathe your wire rack for drips and drops.
Scatter the traybake with the chocolate coffee beans and cut into squares the size you like. Or do it the other way around; cut in squares first then decorate with the chocolate beans.


                                                                  "Enjoy"



Did you know that you can make Dolce de Leche from condensed milk?