Dessert cake with coffee cream and chocolate
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countertop-mix the egg whites with a pinch of salt until they double in volume, add the sugar and mix until it becomes a glossy meringue.
Add the yolks mixed with oil, Amaretto and water, mix until smooth.
Sift flour mixed with baking powder and cocoa, mix with a spatula until smooth with bottom-up movements.
Pour the composition into the tray lined with baking paper and put it in the preheated oven until it passes the toothpick test, let it cool very well and then cut it into 4 slices.
Chocolate cream-In a bowl, add the cream together with the broken chocolate pieces and put it on the fire, stirring constantly, until it melts.
Add the yolks, sugar, mix and leave on the fire for about 1 minute, being careful not to boil.
Let it cool very well and then add the mascarpone, mix until smooth and let the cream cool for a few hours (preferably overnight).
Mix the chocolate cream, add the whipped cream and mix until smooth.
Coffee cream-mix the cream with the whipped cream until it becomes a fluffy cream, add the mascarpone and mix until it is homogenous.
We mix the ness envelopes with vanilla essence and a little water to dissolve.
Add over the cream and mix until smooth.
On a plate place the first sheet of countertop-syrup add 1/2 chocolate cream-a 2 sheet of countertop-syrup-1/2 coffee cream-a 3 sheet of countertop-syrup-cream of chocolate-a 4 sheet of countertop -We syrup and coat the cake with the remaining coffee cream.
Let it cool for 3 minutes, then decorate the cake with melted dark chocolate together with 2 tablespoons of whipped cream (be careful not to boil it)
Melt the white chocolate on a steam bath (I preferred to melt it in its packaging) I cut a small hole, draw circles over the chocolate cake,
With the help of a toothpick we draw lines starting from the middle of the cake.
Let cool 2-3 hours before serving.