Mocha cake

Category: Confectionery
Mocha cake

Ingredients

Biscuit:
Flour 130 g
Sugar 150 g
Large eggs 4 things.
Instant coffee 1 tsp
Vanilla sugar 8 g
Baking powder for the dough 1 tsp
Salt pinch
Nut layer:
Cornflakes 135 g
Nutella 175 g
Coffee mousse:
Egg yolk 2 pcs.
Powdered sugar 30 g
White aerated chocolate 100 g
Unsweetened chilled coffee 200 ml
Zest of one orange
Vanilla sugar 8 g
Cream (I took bazaar) 250 g
Gelatin 10 g

Cooking method

  • Thank you very much for Julia's recipe from Donetsk from the site "7 say". It seems that we did not have such a cake.
  • Biscuit:
  • Separate the whites from the yolks. Combine yolks with vanilla sugar and coffee. Whisk the chilled egg whites with a pinch of salt until fluffy. Add sugar, continuing to beat until crisp and shiny. Stir the yolks to the proteins (knead the mass with a spatula, the mixer is excluded from this moment). Sift flour with baking powder, stir quickly from bottom to top.
  • Cover the bottom of the springform pan with oiled parchment without greasing the walls. Pour the dough into a mold and gently flatten. Bake in an oven preheated to t = 180⁰C until tender. I have a heart shape. Remove the form from the oven and wait until the sponge cake has cooled completely. Cut the biscuit out of the mold.
  • Nut layer:
  • Finely chop the flakes and then mix with the pasta. Put the resulting mass on parchment for baking (mine is in the shape of a heart). Cover the top with cling film and roll it several times with a rolling pin. Put the cake in the freezer for 30 minutes.
  • Coffee mousse:
  • Remove the zest from the orange. Break the white chocolate into small pieces. Gelatin (I had instant) pour 3 tbsp. l. hot water, stir and leave to swell. In a bowl, combine the egg yolks with the powdered sugar and vanilla sugar. Add cold coffee and orange zest to the yolks. We put the bowl in a water bath, whipping the contents with a whisk, wait until the mass thickens slightly, and then add the chopped chocolate, stir until the chocolate is completely dissolved. Pour the chocolate and egg mixture into a clean bowl and add the gelatin. Place the bowl of cooled mousse in the freezer until it is medium gelatinous (13-15 minutes).
  • Whip the cooled cream and combine with the gelled mass. Beat the mousse with a mixer until fluffy. My cream was a little broken, but after combining and whipping with an egg-chocolate mass, the sotav became homogeneous.
  • Assembly:
  • Cut the biscuit into 2 parts and soak each part with 125 ml of sweet coffee (total for the impregnation 250 ml).
  • Spoon 1/2 of the mousse over the biscuit and flatten. Cover the mousse with frozen hazelnut crust.
  • Place the rest of the mousse on top of the walnut crust and flatten.
  • Cover the mousse with the second soaked crust.
  • Cover the cake with cling film and put in the freezer for 1.5 hours.
  • Decorate as desired.

Note

I baked a biscuit in a day. Came out very airy. The cake was eaten instantly. It took time to prepare, but Mocha is worth it.

Ilona
Oh, it’s delicious, then it turns out. Took it in bookmarks.

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