With dedication for all of you, by Martisor! Have a beautiful and warm spring.
And on this occasion I want to thank all those who were with me in the contest "Recipe of the year 2009" and you voted for me, thus managing the recipe Cake with mascarpone cream to get an honorable 2nd place.
I hope that this year I will surprise you with other appetizing recipes and at the next contest I will have at least as many votes, if not more. :)))
- 4 eggs
- 100 g sugar
- 2 tablespoons cocoa
- 4 tablespoons flour
- 1 baking powder
- Chocolate mousse:
- 3 eggs
- 6 tablespoons sugar
- 100 g dark chocolate
- 50 g cocoa
- 6 tablespoons starch
- 400 ml of milk
- 500 ml liquid cream
- 10 g gelatin
- esenta de rom
- Coffee foam:
- 1 or
- 1 tablespoon sugar
- 2 tablespoons instant coffee
- 2 tablespoons starch
- 200 ml of milk
- 200 ml liquid cream
- 1 teaspoon jelly
- vanilla essence
- 50 g sugar
- 50 ml water
- 2 tablespoons chocolate liqueur
- 100 g biscuit breadcrumbs
- 50 g chocolate
- 2 tablespoons whipped cream
- 50 ml whipped cream
Preparation Coffee and chocolate cake:
Beat the eggs very well with a pinch of salt until they double in volume. Add the sugar and essence and continue mixing until you get a cream. Add flour mixed with cocoa and baking powder and mix lightly.
The obtained composition is poured into a tray (24 cm in diameter) lined with baking paper and put in the oven over medium heat for half an hour.
Eggs are mixed until they double in volume. Mix the starch with the sugar and place it over the eggs, mixing well, so that they do not remain lumpy.
Boil the milk, then pour slowly into the above composition. Move everything back to the bowl in which the milk was boiled and put it on low heat, stirring continuously for a few minutes, until the composition thickens (without bringing it to a boil).
Take the pudding off the heat, add the broken chocolate pieces and mix until it melts. Cover with foil and leave until completely cooled.
Gelatin is hydrated in a few tablespoons of cold water, then added to the slightly cooled pudding. Homogenize and refrigerate. Beat the whipped cream and mix with the cooled pudding.
The instant coffee dissolves in milk.
It is prepared just like chocolate mousse.
The mousse obtained is placed in a bowl lined with food foil.
As I did in the case of the Ladybug Cake .
Cover with foil and put in the freezer, until it hardens very well.
Boil water with sugar. Leave to cool, then add the liqueur.
Decoration and assembly:
Cut the edge of the countertop so that it is 1-1.5 cm smaller than the detachable tray in which we will assemble it. It's syrupy.
Put a layer of chocolate mousse, level and fill at the same time the empty space on the edge of the countertop.
We put the coffee mousse in the middle, with the bottom up. 🙂
Cover with the rest of the chocolate mousse and refrigerate for a few hours.
Melt the chocolate with 2 tablespoons of whipped cream, mix well and leave to cool. We put the icing obtained in the middle of the cake.
We line the edges with the biscuit breadcrumbs and garnish with whipped cream.