Ingredients
For the cocoa shortcrust pastry
For the dark chocolate and coffee cream
For the white chocolate ganache
The Mocaccino Cake is a delicious dessert, created by the famous pastry chef and chocolatier Ernest Knamideal for serving on a special occasion, such as dessert at the end of a meal or for a gourmet and invigorating breakfast. A shell of pastry cacao contains a black coffee cream and a final layer of white chocolate ganache. To complete the whole thing, for a scenographic and effective final result, a “spider’s web” of melted dark chocolate placed as a garnish.
A delicious recipe with 3 layers of pure pleasure, in which the bitter aftertaste of coffee blends perfectly with that, sweeter and more balanced, of ganache: for a truly irresistible contrast of flavors and textures. Here we have made a whipped, light and crumbly shortcrust pastry, but if you wish, you can also wrap it in the classic way and omit the bitter cocoa powder.
For successful preparation, as Knam himself suggests in his book What’s heaven without chocolate? special attention should be paid to two aspects. First the dark chocolate and coffee cream, and the dough that receives it must be very cold before pouring on the ganache: otherwise the decoration will not be well defined. Secondly, at the time of filling, it will be necessary to keep your hand firmly and, above all, not to limit your imagination.
Find out how to prepare mocaccina cake by following the step-by-step procedure and tips. If you liked this recipe, also try the milk chocolate cake.
How to prepare mocaccina cake
Collect the softened butter in small pieces in a large bowl 1.
2nd step
2nd step
Collect the softened butter in small pieces in a large bowl 1.
Add the sugar 2.
Whisk with an electric whisk until the mixture is fluffy and creamy 3.
Step 4
Mix the egg 4.
Vanilla Extract Fragrances 5.
Step 6
Step 6
Whisk with an electric whisk until the mixture is fluffy and creamy 3.
Mix 1 tablespoon of flour 6.
Integrates with electric whisks seven.
Step 8
Add the rest of the flour 8everything at once.
Continue with unsweetened cocoa powder 9.
Step 10
Step 10
Vanilla Extract Fragrances 5.
Mix the yeast ten.
Finish with a pinch of salt 11.
Step 12
Step 12
Mix 1 tablespoon of flour 6.
Stir quickly with a spoon 12.
Knead with your hands until you get a smooth and homogeneous dough. 13.
Step 14
Step 14
Integrates with electric whisks seven.
Wrap in cling film 14 and let sit in the fridge for at least an hour.
Prepare the coffee cream: pour the milk and cream into a saucepan, put it on the stove and bring it almost to a boil. Meanwhile, collect the egg yolks with the sugar and vanilla extract in a bowl 15.
Step 16
Step 16
Add the rest of the flour 8everything at once.
Beat with a hand whisk and mix in the starches 16.
Separately, pour the hot milk and cream mixture over the chopped dark chocolate 17.
Step 18
Step 18
Continue with unsweetened cocoa powder 9.
Working with the whisk to melt the chocolate 18.
Pour the chocolate mixture over the egg yolks 19 and mix quickly.
Step 20
Step 20
Mix the yeast ten.
Stir in instant coffee 30, pour everything into a saucepan and let it thicken over the heat. Then transfer the resulting cream to a bowl and leave to cool slightly.
Cover the coffee cream with cling film 21 and let cool in the fridge.
Step 22
Step 22
Finish with a pinch of salt 11.
After the resting time, roll out the cocoa shortbread dough in a thin layer between two sheets of parchment paper 22.
Line a mold with the shortcrust pastry 23well greased and floured, taking care to trim excess edges.
Step 24
Step 24
Stir quickly with a spoon 12.
Prick the dough with the tines of a fork 24.
Pour the cold coffee cream over the bottom of the pie and smooth the surface with the back of a spoon. 25.
Step 26
Step 26
Knead with your hands until you get a smooth and homogeneous dough. 13.
Bake the cake 26 at 175°C and cook for about 35 minutes.
Once baked, remove the cake from the oven. 27 and let cool.
Step 28
Step 28
Wrap in cling film 14 and let sit in the fridge for at least an hour.
For the ganache: Collect the chopped white chocolate in a bowl and melt it in a bain-marie 28.
Pour the hot cream over the melted chocolate 29 and mix well until you get a smooth, lump-free cream.
Step 30
Step 30
Prepare the coffee cream: pour the milk and cream into a saucepan, put it on the stove and bring it almost to a boil. Meanwhile, collect the egg yolks with the sugar and vanilla extract in a bowl 15.
Spread the white chocolate ganache evenly over the mocha cake 30.
Let the cake rest for a few minutes at room temperature. 31: the ganache should firm up slightly, but remain soft for the final garnish.
Step 32
Step 32
Beat with a hand whisk and mix in the starches 16.
Melt the dark chocolate in a bain-marie, transfer it to a piping bag with a smooth nozzle and create a spiral with this 32starting from the center of the cake and reaching the edges.
Using a toothpick, draw wedges 33starting from the center of the cake.
Step 34
Step 34
Separately, pour the hot milk and cream mixture over the chopped dark chocolate 17.
Keep making the wedges, until you get a kind of spider web 34and let it cool in the fridge.
Once cool, unmold the cake onto a serving platter, cut into slices 35 and serve.
storage
The mocaccina cake can be stored in the refrigerator, in an airtight container, for Three days massive.
Sursa articolului in engleza: Mocaccina cake: the dessert recipe created by Ernst Knam – Tale Of Travels