Chocolate Coffee Cake

Ingredients·         For the cookie:

150 g dark chocolate for pastry (about 52%)
100 ml strong coffee
75 g caster sugar
80 g soft butter
6 eggs (separate yolks and whites)
40 g starch
1 pinch of salt

·         For the frosting:

100 g 70% dark chocolate
50 ml coffee liqueur (kahlùa; or rum if you prefer)
50 ml of heavy cream
2 tablespoons bitter cocoa
1 tablespoon icing sugar (for decoration / optional)

·         Preparation

1.    Preheat the oven to 150 ° C. Butter a round or square missing pan.
2.    Prepare the cookie:
3.    Break the chocolate in a container as well as the coffee and melt it in a double boiler.
4.    Remove from the heat and smooth with a spatula. Add the soft butter in pieces and mix well to obtain a smooth paste.
5.    Whisk the egg yolks with the sugar until the mixture is frothy. Then add the melted chocolate and, little by little, the sifted starch.
6.    Whisk the egg whites until stiff with the pinch of salt. Add 3 tablespoons to the chocolate mixture to soften it.
7.    Then incorporate the rest to obtain a very light and homogeneous dough.
8.    Pour into the pan and cook for 40 minutes. Let the cake cool in its mold before removing it from the mold.

·         Prepare the icing:

1.    Melt the chocolate in a double boiler. Remove from the heat and stir in the cream and coffee liqueur. Let cool, stirring occasionally.
2.    As soon as it thickens a little, pour it over the center of the cake and using a long and wide spatula, cover the entire cake.
3.    Shape on the top some wave shapes if necessary.
4.    Put the cake at least 15 minutes in the fridge before sprinkling it with bitter cocoa through a fine colander.

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