cake with coffee and chocolate for breakfast

cake with coffee and chocolate for breakfast

School started. Kindergarten started, but I didn't get to take pictures there. Yet! :))

Emotions, worries, real or imagined problems :))… waking up early in the morning… So we need something invigorating at some point. A little coffee… a little chocolate… :))

A smaller or larger portion of this coffee and chocolate cake will give us energy and we will be ready to take our lives. :)))

cake with coffee and chocolate for breakfast

Ingredients:

  • For the countertop:
  • 6 egg whites
  • 150 g sugar
  • 3 tablespoons coconut flakes
  • 3 tablespoons flour
  • 3 tablespoons chocolate balls
  • 1 teaspoon baking powder
  • For the cream:
  • 6 yolks
  • 100 g sugar (or more if you prefer sweeter)
  • 100 ml of milk
  • 3 tablespoons starch
  • 2 sachets with ness
  • 100 g butter
  • For the glaze:
  • 100 g dark chocolate (54% cocoa)
  • 50 g butter
  • 50 ml whipped cream
  • 1 tablespoon brandy

Preparation Cake with coffee and chocolate:

Wheat:

Whisk the egg whites with a pinch of salt. Add the sugar and mix until you get a thick and shiny foam, which makes cakes when we remove the blades from the mixer. In a separate bowl, mix the flour with the coconut flakes, baking powder and chocolate balls. Then incorporate in the egg white foam, mixing gently with a spatula, with movements from bottom to top.

Pour into a tray (25/35 cm) lined with baking paper and put in the oven over medium heat until lightly browned and begins to come off the edge of the tray. Remove the top on a grill and leave to cool.

Cream:

Mix the yolks with the sugar until they become fluffy like a cream. Add the starch and mix gently so that no lumps form. Pour the milk in which we dissolved the coffee, mix well and put the bowl in a bain marie. Stir continuously until the composition thickens like a pudding. Set aside and leave to cool.

We incorporate the soft butter at room temperature in the cooled pudding.

Pour the cream over the cooled top, level and refrigerate until the icing is ready.

Glaze:

Melt the chocolate over low heat with butter and cream. Bring to the boil, set aside, mix and leave to cool. Pour the icing over the cake and put it back in the fridge until it hardens.

It is portioned as desired.

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