EspressoCakewithWhiteCiocolato_Main

Dark Chocolate Cake with Coffee Cream

Coffee, coffee, coffee is all it matters in this life; said somebody somewhere 🙂 

Picture a moist simple chocolate tart, not too sugary but with a hint of espresso coffee.  On top of that,  a creamy coffey-like layer. To do this cream, the procedure is much like doing a Crème Anglaise but there’s some White Chocolate involved! 

Not as difficult as it seems, this tart is dense and rich both in the bottom as it in the Cream. It should rest overnight, so is better to plan ahead. A trick if one has no time is to thicken the “custard” in some other way 

Ingredients:

For Cake
Dark Chocolate (70%+  Cacao)  200 Grams / 2 Bars
4 Whole Eggs
1/2 Cup Granulated Sugar
8 Tablespoons Butter 
4 Tablespoons All Purpose Flour 
5 Tablespoon Strong Espresso Coffee
1 teaspoon Sea Salt or Salt Flakes
1 Tablespoon Cocoa Powder
1 Tablespoon Butter to grease a mold

For Coffee Cream

White Chocolate Bars   200 Grams / 2 Bars
5 egg yolks
ÂĽ Cup Sugar
Âľ Cup Heavy Cream
½ Cup Whole Milk
Expresso Coffee (to taste)


Tools:

2 Bowls for Double Boiler or Bain Marie system
1 Big Bowl to mix ingredients
1 Hand Whisk
1 Medium Sauce Pan 
Oven 
8 ” Removable Bottom Mold 

Procedure:

For the Cake
-Grease your mould with butter and dust it with flour, set aside 
-Melt Butter and Chocolate together in a sauce pan (low temperature) until is all liquid and smooth (you can use a double boiler method)
-In the meantime beat the eggs and sugar, lightly  (hand mixer or by hand)
-Pour a small amount of melted chocolate at a time into the egg mixture, keep until all is incorporated  *(if you do all at once you can cook your eggs, do it little by little)
-Add 1 by 1 your tablespoons of flour and Cocoa powder, using the wooden spoon and folding  in slowly making a 8 shape, until is all smooth
-Add the Salt
-Add the espresso (cold)
-Bake in the middle rack in a pre-heated 350 F/170 C oven until you see the
sides are separating from the mold (might take 5-10 minutes) it should be
wobbly in the middle
-Let it come to Room Temperature, if using a Removable Bottom it’s easier, if not, you can flip it and place it in the plate where you’ll present it. 
You can refrigerate for 3-4 days, it gets better in the second day! 

For the Coffee Cream: 

-Melt White Chocolate using a double boiler and set aside
-Lightly mix sugar and egg yolks by hand
-Heat Milk and Cream together in a sauce pan, don’t let boil
-Pour slowly the hot cream + milk on the egg yolks as in a Cream Anglaise, stirring
-Go back to the stove and using a very slow temperature, stir making the shape of an M, until your mixture thickens and become a custard
-Get off the stove and mix small amounts of custard with the white chocolate until is all incorporated, add espresso to taste
*(rest in the fridge for at least 8 hours)

Pipe the Coffee Cream using any tip you like, star shape, plain, Russian tips, etc. Decorate with some Cocoa Powder, Coffee Beans, Flowers or shaved chocolate. 

Enjoy!

 

with some stars
Coffee Cream “Custard”

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