Cake «Coffee and chocolate»

Thin sand base with cocoa, two layers of ganache with dark and white chocolate and delicate coffee mousse… Each piece-just the top of pleasure!

Chocolate sand base:
15 g cocoa
125 g flour
25 g powdered sugar

Cake «Coffee and chocolate»

75 g cold butter
1 egg yolk
1 teaspoon ice water

Dark chocolate ganache:
100 g cream 35%
90 g dark chocolate

White chocolate ganache:
100 g cream 35%
90 g quality white chocolate 25-30%

Bavarian coffee mousse:
75 g egg yolks
~ 50 g sugar
250 ml of milk 3,2%
2 tsp high quality instant coffee
~ 7.5 g sheet gelatin
200 ml cream 35% (whipping)

chocolate velour spray
chocolate / waffle decor
coffee bean

1) Chocolate sand base: sift flour, cocoa, powdered sugar into a bowl. Add butter, cut into cubes and quickly grind the whole mixture until wet crumbs. Add the yolk and ice water and knead the dough, forming a ball out of it. Wrap in plastic wrap, lightly flatten and refrigerate for at least 30 minutes. Heat oven to 190°C. lay baking Sheet with baking paper. The cooled dough is rolled into a thin layer, cut out a rectangle slightly smaller than the shape in which the cake will be collected. Chop the dough with a fork, put on a baking sheet, put in the oven and bake for about 15 minutes (depending on the oven).

2) Dark chocolate ganache: cream bring almost to a boil, remove from heat and pour the crushed chocolate. Let stand for a few seconds and mix gently until smooth. The resulting ganache put a thickness of slightly less than 1 cm in a silicone rectangular shape, the size of a little less than your shape for the Assembly of the cake. Freeze.

3) White chocolate ganache: cream to bring almost to a boil, remove from heat and pour the crushed chocolate. Let stand for a few seconds and mix gently until smooth. The resulting ganache put a little less than 1 cm thick on top of the frozen dark ganache. Freeze.

4) Bavarian coffee mousse: soak gelatin in cold water. RUB the yolks with sugar. Milk and coffee put on the stove, bring to a boil, remove from heat and pour a thin stream to the yolks, constantly interfering with them. Pour everything back into the container where the milk was heated, put on fire and with constant stirring bring the cream to a light thickening (85°C). Remove from heat, if necessary, wipe through a sieve. Add the soaked and squeezed gelatine. Stir until dissolved. The resulting cream to cool and add whipped cream.

5) Assembly: in a small rectangular silicone mold (for example, for English cake) put about half mousse. Put the frozen ganache, dark side down. Pour the remaining mousse. Put chocolate base, slightly pushing her. Cover the workpiece with cling film and freeze.

6) Decoration: remove the frozen cake from the mold, cover with chocolate velour and decorate with coffee beans, chocolate and/or wafer decor.

Enjoy your tea!

Hello! I am a blogger, I love God and people. Food is nice, but we must remember that eternity awaits us and where we spend it depends only on us!
Every person is a sinner, but JESUS CHRIST saved us from sin.
And if we repent of our sins and call upon his heart and Christ, we will be saved from hell, which is ready for the devil, but the devil does not want to go there himself and tempts people to sin. But God loves us, because he gave us the death of the dearest that he had — his Son Jesus.
Pray for prayer: Heavenly Father! I beg you, I’m sorry, I repent of my sins, because I lived without you. Jesus Christ, come into My heart and be my Lord and Savior, make me what you want. I thank you that in eternity I will be with you! Amen.


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