Romantik Blog
Chocolate and coffee cake
Delicious cake as a sweet dessert or for coffee in the afternoon. A recipe from the Romantik Hotel Scheelehof in Stralsund, fresh from the in-house patisserie.
This cake is an absolute dream for all chocolate and coffee lovers! With a moist chocolate sponge, a heavenly coffee ganache and a delicate chocolate mousse - finished with a shiny chocolate icing. This cake brings a delicious treat straight to your home. And the best thing is: the recipe can also be made in your own kitchen!
Ingredients
Chocolate sponge cake
- 100 g flour
- 30 g starch
- 1/2 tsp baking powder
- 5 egg yolks
- 5 Egg white
- 150 g sugar
- 20 g cocoa
- 2 tablespoons ground coffee
- 1 pinch of salt
Chocolate-coffee ganache
- 170 g dark chocolate
- 120 ml milk
- 40 ml cream
- 20 g butter (soft)
- 1 tbsp coffee powder
Dark chocolate icing
- 8 g leaf gelatine
- 120 g water
- 100 g cream
- 220 g sugar
- 80 g cocoa
Mousse au Chocolat
- 150 g cream
- 75 g milk
- 180 g dark chocolate
- 75 g chocolate milk couverture
- 3 eggs
- 20 g powdered sugar
- 2 sheets of gelatine
Instructions
-
1.
Chocolate sponge cake
Preheat the oven to 165 °C (fan oven). Grease the springform pan (26 cm) and line with baking paper. Put the flour, starch, cocoa, baking powder and coffee in a bowl and mix together. Beat the egg whites with a pinch of salt. Gradually fold in 1/3 of the sugar. Beat until the egg whites are fluffy. Beat the remaining sugar with the egg yolks until the mixture is light and fluffy. Fold the egg white mixture into the egg yolk mixture. Then carefully fold in the dry ingredients. Pour into the prepared tin and bake for approx. 40 mins. -
2.
Chocolate-coffee ganache
Bring the milk, cream and coffee to the boil and leave to infuse. Pour over the couverture and stir well. Then add the softened butter and blend the mixture with a hand blender. Set aside. -
3.
Dark chocolate icing
Soak the gelatine in cold water. Bring the water, cream and sugar to the boil. Squeeze out the gelatine and add together with the cocoa. Blend the mixture using a hand blender and pass through a fine sieve. Allow the icing to cool to approx. 35 - 40 °C. -
4.
Mousse au Chocolat
Soak the gelatine in cold water. Bring the cream and milk to the boil and pour over the couverture. Mix well so that the couverture dissolves. Squeeze out the galantine and stir in quickly together with the egg yolk. Leave to cool slightly, whisk the egg whites with the powdered sugar until light and fluffy and fold into the egg yolk and chocolate mixture step by step. Make sure that the mixture remains fluffy. Chill in a cool place. -
5.
Arrange
Cut the cooled sponge base evenly in two. Put the bottom layer back into the springform pan and pour the chocolate and coffee ganache on top. Chill for approx. 60 minutes. Then pour the mousse on top and place in the freezer for 3 hours. Then carefully remove the springform pan and place on a wire rack.
Pour the icing (35 - 40 °C) evenly over the cake. Carefully remove the excess using a small palette knife. Place the cake on a plate or other serving dish. Chill and then decorate as desired.
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