To prepare this delicious coffee and chocolate cake, we start with the preparation of the base. The first step is to separate the egg whites from the yolks. This separation is essential to obtain an airy meringue. In a clean bowl, we mix the egg whites with a pinch of salt for about 2 minutes, until they become frothy. Then, we gradually add one tablespoon of sugar at a time, continuing to mix until we achieve a firm and glossy meringue. After obtaining the desired consistency, we add one yolk at a time, mixing well after each addition to ensure complete incorporation.
In another bowl, we mix the flour with the baking powder, ground coffee, and cocoa powder. These dry ingredients add an intense flavor to our cake. Once the dry ingredient mixture is homogenized, we gradually add it to the egg whites and yolks mixture, mixing with the mixer on low speed or using a spatula, so as not to lose the air from the meringue. We pour the resulting batter into a 24 cm pan, which we have lined with parchment paper. We bake it in a preheated oven at 175 degrees Celsius for 25-30 minutes, or until it passes the toothpick test. Once baked, we remove the base onto a cooling rack, remove the parchment paper, and let it cool completely. After it has cooled, we cut the base into two equal layers.
Now we move on to preparing the cream. In a bowl, we mix the two yolks with the sugar, then we whisk them over a steam bath for 15-20 minutes, until the sugar completely melts. We hydrate the granulated gelatin in cold coffee for 10 minutes, then we place it on low heat until it completely dissolves. This will add a wonderful texture to the cream. We add the dissolved gelatin to the yolk cream, then incorporate the mascarpone, mixing gently until everything becomes homogeneous. To thicken the cream, we place it in the freezer for 15 minutes. If you have time, you can also leave it in the fridge, but it will take longer.
For assembly, the first layer is soaked with half of the cooled coffee. We add half of the prepared cream, spreading it evenly over the base. Then, we place the second layer, which is soaked with the remaining coffee. Now, we take care of the chocolate: we break the two types of chocolate into pieces, add the whipping cream, and melt them over a steam bath until homogeneous. We pour half of the melted chocolate over the cake, covering it evenly and letting the chocolate drip down the sides. The other half is placed in the freezer for 15 minutes, then we whisk it until it reaches a creamy consistency, with which we will cover the edges of the cake.
For decoration, we dust the cake with cocoa and use a pizza cutter to draw decorative lines. We add chocolate-covered coffee beans and colored candies for an attractive appearance. This recipe will not only delight your taste buds but will also be a true visual feast. Enjoy!
In another bowl, we mix the flour with the baking powder, ground coffee, and cocoa powder. These dry ingredients add an intense flavor to our cake. Once the dry ingredient mixture is homogenized, we gradually add it to the egg whites and yolks mixture, mixing with the mixer on low speed or using a spatula, so as not to lose the air from the meringue. We pour the resulting batter into a 24 cm pan, which we have lined with parchment paper. We bake it in a preheated oven at 175 degrees Celsius for 25-30 minutes, or until it passes the toothpick test. Once baked, we remove the base onto a cooling rack, remove the parchment paper, and let it cool completely. After it has cooled, we cut the base into two equal layers.
Now we move on to preparing the cream. In a bowl, we mix the two yolks with the sugar, then we whisk them over a steam bath for 15-20 minutes, until the sugar completely melts. We hydrate the granulated gelatin in cold coffee for 10 minutes, then we place it on low heat until it completely dissolves. This will add a wonderful texture to the cream. We add the dissolved gelatin to the yolk cream, then incorporate the mascarpone, mixing gently until everything becomes homogeneous. To thicken the cream, we place it in the freezer for 15 minutes. If you have time, you can also leave it in the fridge, but it will take longer.
For assembly, the first layer is soaked with half of the cooled coffee. We add half of the prepared cream, spreading it evenly over the base. Then, we place the second layer, which is soaked with the remaining coffee. Now, we take care of the chocolate: we break the two types of chocolate into pieces, add the whipping cream, and melt them over a steam bath until homogeneous. We pour half of the melted chocolate over the cake, covering it evenly and letting the chocolate drip down the sides. The other half is placed in the freezer for 15 minutes, then we whisk it until it reaches a creamy consistency, with which we will cover the edges of the cake.
For decoration, we dust the cake with cocoa and use a pizza cutter to draw decorative lines. We add chocolate-covered coffee beans and colored candies for an attractive appearance. This recipe will not only delight your taste buds but will also be a true visual feast. Enjoy!
Ingredients
For the base: 4 large eggs, 4 tablespoons of raw sugar, 1 pinch of salt, 2 tablespoons of freshly ground coffee beans (tones: bourbon vanilla, fruits, caramel, nuts), 1 tablespoon of black cocoa, 4 tablespoons of flour, 1 teaspoon of baking powder. For soaking the base: 1 long espresso coffee. For the cream: 250 g of mascarpone, 2 egg yolks, 4 tablespoons of raw sugar, 1 short espresso coffee, 1 tablespoon of gelatin granules. For the glaze: 100 g of dark chocolate, 100 g of milk chocolate with nuts, 200 ml of cream for whipping. For decoration: black cocoa, chocolate-covered coffee beans.