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ESPRESSO Cupcake-style recipes with chocolate and vanilla

Discover our NESCAFÉ® Dolce Gusto® Recipe idea: Genoese sponge cake and chocolate cream. A delicious dessert with dark chocolate for a special treat.

ESPRESSO Cupcake-style recipes with chocolate and vanilla
  1. Minutes 25 Min.
  2. Difficulty Difficulty:Medium
  3. Persons Serves: 4 persons
  4. Cooking time
    1. Prep time: 15 Minutes
    2. Cooking time: 2 Hour


  1. Electric hand mixer


  1. 4 capsules ESPRESSO from NESCAFÉ® Dolce Gusto®
  2. For the Genoese sponge cake:
  3. 70g flour
  4. 20g butter
  5. 2 Eggs
  6. 70g powdered sugar
  7. 1 vanilla bean
  8. For the chocolate cream:
  9. 200ml whipped cream
  10. 100g dark chocolate
  11. 4 pieces of caramel chocolate


  1. Preparation of the chocolate cream:
    Place the whipped cream in a sufficiently large bowl in the freezer for 10 minutes. Melt the dark chocolate according to the instructions.
    Allow to cool and fold in the whipped cream in 3 parts. Place in the fridge for 2 hours.
  2. Preparation of the Genoese sponge cake:
    Preheat the oven to 180°C. Whisk the 2 egg yolks with the sugar in a water bath until the mixture becomes frothy. Add the pulp from the vanilla pod and the melted butter, then carefully fold in the flour. Pour the batter into a buttered and floured loaf tin. Bake for 15 minutes.
    Chop the caramel chocolate into small pieces (eighths of each piece). Cut the sufficiently cooled Genoese biscuit into small cubes.
    Prepare the coffees. Using a piping bag with a star nozzle, place the whipped cream on the cups. Work in a snail shape from the outside to the inside.
    Put a few cubes of Genoese sponge cake and the pieces of caramel chocolate on top. Serve immediately.
  3. Tip: Don't have time to prepare Genoese dough, but want to impress your friends? Simply buy a ready-made Genoese sponge cake or replace it with a cake of the same weight.