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Zutaten (für eine Springform mit 18-20 cm Durchmesser)
250 ml frisch gebrühter, heißer Espresso
100 g Kakaopulver
2 Eier
150 ml Sonnenblumenöl
200 g Mehl
200 g brauner Zucker
5 g Backpulver
5 g Natron
5 g Salz
1 Prise Muskat, frisch gerieben
Glasur
100 ml Sahne
25 g Butter
1 g Fleur de Sel
75 g Vollmilchschokolade
15 g Kakaopulver
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1st Keep
 Gabs-Art_Enge
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