Coffee Cream Cake

Name: Coffee Cream Cake - Angela E.
Ingredients: BASE 6 eggs 200 g chocolate cream (I used Finetti) 1 packet vanilla sugar 3 tablespoons cornstarch 1 packet baking powder 80 g ground almonds 150 ml liquid cream CREAM

Dessert - Coffee Cream Cake by Angela E. - Recipia

Coffee Cream Cake - a refined delicacy for special moments The coffee cream cake is an excellent choice to celebrate special occasions, bringing a perfect mix of flavors and textures. This recipe is the result of a colleague's desire to be surprised with a special dessert, and I was delighted to fulfill that wish. So, I prepared not one, but two cakes: one for home and one for the office, to bring joy to all my colleagues. Preparation time: 30 minutes Baking time: 50 minutes Total time: 2 hours (including cooling) Number of servings: 12 servings Here’s how you can create this sweet wonder, step by step! Ingredients For the base - 6 fresh eggs - 200 g chocolate cream (I recommend Finetti for an intense flavor) - 1 packet of vanilla sugar - 3 tablespoons of cornstarch - 1 packet of baking powder - 80 g ground almonds - 150 ml liquid cream For the chocolate coffee cream - 4 eggs - 2 packets of vanilla sugar - 400 g dark chocolate - 400 g yogurt (opt for a creamy one) - 100 ml concentrated coffee (make sure it’s well brewed) - 200 ml cream - 10 g gelatin (to stabilize the cream) For the chocolate glaze - 100 g dark chocolate - 100 ml milk - 1 tablespoon of butter Preparation of the base 1. Separating the eggs: Start by separating the egg whites from the yolks. It is essential that they are fresh to achieve a fluffy base. 2. Melting the chocolate cream: Place the chocolate cream in the microwave for a few seconds, just until it becomes liquid. Be careful not to overheat it! 3. Mixing the ingredients: In a large bowl, mix the yolks with the vanilla sugar and the melted chocolate cream. Add the cornstarch mixed with the baking powder, stirring well. 4. Preparing the egg whites: Whip the egg whites until they become firm. Add the ground almonds and the whipped cream, gently folding to avoid losing air in the mixture. 5. Dividing the mixture: Divide the mixture into 5 equal parts. Line a springform cake pan with parchment paper. Bake each part of the base one at a time for about 12 minutes each at 180 degrees Celsius, or until golden. Preparation of the chocolate coffee cream 1. Preparing the gelatin: Soak the gelatin in a little cold water for a few minutes. 2. Melting the chocolate: In a saucepan, heat half of the liquid cream with the broken chocolate pieces, stirring constantly until melted, without letting it boil. Allow to cool slightly. 3. Adding the coffee: Once the chocolate has cooled, add the concentrated coffee and, when the mixture is warm, incorporate the beaten yolks. 4. Incorporating the gelatin: Mix the yogurt with the vanilla sugar, then add the gelatin to the warmed chocolate mixture, stirring well. 5. Whipping the cream: Whip the egg whites and fold them into the chocolate mixture, followed by the remaining cream. Assembling the cake 1. First layer: On a platter, place the first layer of cake and soak it with a little coffee syrup for extra flavor. 2. Applying the cream: Pour half of the chocolate coffee cream over the first layer of cake. Add the second layer, soak it, and pour the rest of the cream. 3. Finalizing: Place the last layer of cake on top and refrigerate the cake for a few hours, preferably overnight, to allow the cream to set well. Preparation of the chocolate glaze 1. Melting the chocolate: In a saucepan, melt the dark chocolate together with the milk, stirring constantly. Finally, add a tablespoon of butter for a glossy texture. 2. Glazing the cake: Pour the chocolate glaze over the cold cake, allowing it to drip down the sides. Wait for it to set. 3. Decorating: Using a silicone piping pen, you can create decorative lines on the cake. Add a few swirls of whipped cream on top, along with candies or coffee beans for an attractive look. Chef's tip To achieve a cake with a unique texture and flavor, ensure all ingredients are at room temperature. Also, don’t be afraid to experiment! You can try adding a splash of vanilla essence or even a bit of coffee liqueur to the chocolate cream for an extra flavor boost. Frequently asked questions - Can I use another type of chocolate? Yes, you can use milk or white chocolate, but the taste will be different. Dark chocolate is recommended for a pleasant contrast with the sweetness of the cream. - How can I replace gelatin? If you prefer a vegan option, you can use agar-agar, but make sure to follow the specific preparation instructions. - How long does the cake last? The cake keeps well in the fridge for 3-4 days, covered with plastic wrap to prevent drying out. Possible variations For a citrus-flavored cake, add lemon or orange zest to the chocolate cream. You can also try replacing the coffee with concentrated tea for a milder version. Serving and pairing This cake is delicious served alongside a cup of coffee or a fragrant tea. You can also pair it with vanilla ice cream for a perfect contrast between hot and cold. Enjoy this coffee cream cake, a combination of textures and flavors that will leave everyone impressed! Whether you are celebrating a special moment or simply want to indulge yourself, this dessert will surely become a favorite recipe. Bon appétit!

Coffee Cream Cake

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