ESPRESSO Cupcake-style recipes with chocolate and vanilla chocolate

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.

  • Prep Time: 25 minutes
  • Cooking time: 2 hours
  • Difficulty: Medium
  • Serves: 4 persons

You will need a:

  • Electric hand mixer


  • 4 capsules of ESPRESSO fromNESCAFÉ® Dolce Gusto®

For the Genoese sponge cake:

  • 70g flour
  • 20g butter
  • 2 eggs
  • 70g powdered sugar
  • 1 vanilla bean

For the chocolate cream:

  • 200ml whipped cream
  • 100g dark chocolate
  • 4 pieces of caramel chocolate


Preparation of the chocolate cream:

  • 1 Place the whipped cream in a sufficiently large bowl in the freezer for 10 minutes. Melt the dark chocolate according to the instructions.
  • 2 Allow to cool and fold in the whipped cream in 3 parts. Place in the fridge for 2 hours.

Preparation of the Genoese sponge cake:

  • 1 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.
  • 2 Chop the caramel chocolate into small pieces (eighths of each piece). Cut the sufficiently cooled Genoese biscuit into small cubes.
  • 3 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.
  • 4 Put a few cubes of Genoese sponge cake and the pieces of caramel chocolate on top. Serve immediately.

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.

NESCAFÉ® Dolce Gusto®
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