Chocolate, coffee, and ladyfinger cake

Chocolate, coffee, and ladyfinger cake: a decadent and easy-to-make recipe, perfect for satisfying any sweet craving. This cake is a delicious blend of flavors, the perfect combination of chocolate and coffee, ideal for special moments or simply to indulge yourself on the weekend.

Preparation time: 45 minutes
Baking time: 30 minutes
Total time: 1 hour 15 minutes
Number of servings: 12

The history of this cake is fascinating, as it combines classic pastry ingredients with the most beloved flavors in the world: chocolate and coffee. This combination has captured the attention of dessert lovers worldwide, becoming a symbol of elegance and refinement on any occasion.

Ingredients:

For the cake base:
- 5 eggs
- 5 tablespoons of sugar
- 3 tablespoons of oil
- 2 tablespoons of milk
- 7 tablespoons of flour
- 3 tablespoons of cocoa
- 10 g baking powder
- Vanilla

For the cream:
- 250 g butter (at room temperature)
- 150 g powdered sugar
- 8 ladyfingers
- 100 ml strong coffee (freshly brewed)
- 2 egg yolks
- 4 tablespoons of sugar
- 100 ml milk
- 1 tablespoon cornstarch
- Vanilla

For the glaze:
- 150 g chocolate (dark or milk, depending on preference)
- 50 ml milk
- 50 g butter

Step-by-step instructions:

1. Preparing the cake base:
- Start by separating the egg whites from the yolks. Make sure the bowls are clean, as any trace of fat can prevent the egg whites from whipping well.
- Beat the egg whites with a pinch of salt until stiff peaks form, then set aside.
- In another bowl, mix the egg yolks with the sugar for about 10 minutes until the mixture becomes creamy and light in color. Add the oil and milk, continuing to mix on low speed.
- Sift the flour, cocoa, and baking powder over the egg yolk mixture, gently folding with a spatula to avoid lumps.
- Carefully fold the egg whites into the egg yolk mixture using a spatula or wooden spoon. This step is essential to keep the air in the egg whites, which will make the cake fluffy.
- Pour the batter into a 24x24 cm baking pan lined with parchment paper. Bake in a preheated oven at 180°C for 25-30 minutes, or until a toothpick comes out clean. Let the cake cool completely in the pan.

2. Preparing the cream:
- In a bowl, mix the egg yolks with the sugar until it becomes a creamy mixture. Add the cornstarch and milk, mixing well.
- Pour the mixture into a saucepan and cook over low heat, stirring continuously until it thickens like cream. This process may take a few minutes, so be patient.
- Once the cream has thickened, let it cool completely. In the meantime, prepare the ladyfingers.

3. Preparing the ladyfingers:
- Breaking the ladyfingers into small pieces will allow them to absorb the coffee better. Mix them with the 100 ml of strong coffee to soak.

4. Assembling the cake:
- Beat the butter with the powdered sugar until fluffy. Add the cooled cream and mix well, then fold in the soaked ladyfingers.
- Moisten the cake base with a little coffee to add extra moisture and flavor.
- Spread an even layer of the butter and ladyfinger cream over the moistened cake base. You can add another layer of ladyfingers on top of the cream if you want a more intense flavor.

5. Preparing the glaze:
- Break the chocolate into small pieces and melt it in a double boiler with the milk and butter. Stir until smooth and becomes a glossy glaze.
- Pour the glaze over the assembled cake and let it cool completely. If you want to add a pop of color, you can place a few whole strawberries on top of the glaze.

6. Serving:
- Let the cake chill in the refrigerator for at least 2 hours before serving to allow the flavors to meld and achieve the perfect texture. Cut into squares and enjoy each piece.

Practical tips:
- Always use quality ingredients. Good chocolate will make a difference in the glaze and enhance the cake's flavor.
- You can replace the coffee with espresso for a more intense flavor or experiment with added flavors, such as a splash of rum or vanilla.
- If you don’t have ladyfingers, you can use plain cookies or even leftover cake.

Frequently asked questions:
- Can I replace the butter in the cream with another type of fat?
Yes, you can use margarine or even a vegan alternative, but the taste will vary.
- How can I keep the cake fresh longer?
Keep the cake covered in the refrigerator. It can be consumed for up to 3 days, but the best flavor will be in the first 48 hours.

This chocolate, coffee, and ladyfinger cake is not just a delicious dessert but also a wonderful way to gather friends and family around the table. Whether it's a party or a family dinner, this quick dessert will impress and delight with every bite. So, put on your apron, prepare your ingredients, and let your creativity shine in the kitchen!