150 grams butter
100 grams sugar
2 eggs
50 grams roasted carob powder
1 tablespoon coffee granules
50 grams flour
2 tablespoons powdered milk
In a double boiler, melt together the butter, sugar and roasted carob powder, then continue to whisk the batter for another minute or two, until smooth and creamy. Remove from heat and quickly whisk in the eggs, one at a time, making sure the eggs don't scorch. Add the coffee granules, as well as the flour sifted with the powdered milk and blend well. Line a small baking pan (25x25 cm; 10x10") with baking paper, pour in the batter and bake in a preheated oven, at 160˚C (320˚F), about 20-25 minutes. Check for doneness around 20 minutes, so the cake doesn't overbake.
