Chocolate & coffee biscuit
For the mold of 18 cm (7 inch) diameter.
- 1 egg
- 140 g sugar | 4.95 oz
- 55 g milk (warm) | 1.95 oz
- 100 ml just brewed coffee (boiling water) | 3.40 fl oz
- 150 g flour | 5.30 oz
- 10 g baking powder | 0.35 oz
- 50 g vegetable oil (olive/sunflower) | 1.75 oz
- 40 g cocoa | 1.40 oz
- Whip the egg with sugar until white, add the vegetable oil and keep whipping until smooth, pour the warm milk in.
- Sift the flour, baking powder, cocoa into the egg mixture and whisk. Pour the hot coffee in gently and blend until smooth.
- Bake the cake in the oven preheated to 180C (356F) for 40 to 45 minutes (until a dry skewer), cool on a wire rack, wrap in plastic and put in the cold. Divide the biscuit into three layers before use.
Peanut cream mousse
- 500 g mascarpone | 17.65 oz
- 250 g sour cream | 8.80 oz
- 100 g powdered sugar | 3.55 oz
- 100 g peanut butter | 3.55 oz
- 10 g gelatin + 50 g cold water | 0.35 oz + 1.75 oz
- Soak the gelatin in cold water.
- Mix the mascarpone with the powdered sugar, peanut butter and sour cream on a slow speed. Heat gelatin until dissolved, add a part of the cheese-sour cream mass to it, and whisk.
- Add the gelatinous mass into the bowl with the cream and whip for a few minutes (do not interrupt, the mass should become smooth). If the custard turns out to be liquid, remove it for 5 minutes in the cold.
- 300 g milk chocolate | 10.60 oz
- 70 g vegetable oil (olive/sunflower) | 2.45 oz
- 50 g chopped peanuts | 1.75 oz
Melt the chocolate; combine it with vegetable oil and peanuts. Cover the chilled cake with the glaze.
Put the biscuit in the ring, half of the cream on top, the second biscuit and the remaining cream, and the biscuit again. Place the cake in the freezer overnight or leave it in the fridge (the mousse holds its shape well, but to cover with the glaze will cover the cold cake better).