Enjoy our marvelous recipe for a flavorous coffee cake!
The calculation is for a 16 cm (6.3 inch) mold.
Chocolate cake layers
- Yolks 65 g | 2.30 oz
- Almond flour 20 g | 0.70 oz
- Brown sugar (#1) 20 g | 0.70 oz
- Cocoa 15 g | 0.55 oz
- Butter 40 g | 1.40 oz
- Bitter chocolate 70% 15 g | 0.55 oz
- Egg white 30 g | 1.05 oz
- White sugar (#2) 15 g | 0.55 oz
- Divide the eggs into yolks and whites, and bring them to the room temperature.
- Combine the egg yolks with sugar (#1) and the almond flour; whip until fluffy and lightened.
- Whip the whites on a medium speed until fluffy, and add the sugar (#2); whip until medium stable peaks.
- Combine the chocolate with the butter in a saucepan, over a low heat; melt it, stirring. Cool the mass down. Add 1/3 of the whipped egg whites to the cooled chocolate-butter mixture, and whisk. Then, add the sifted cocoa and the whipped yolk mixture. At the very end, add the remaining meringue, and knead the mass by hand, in wide circular movements. Try not to overwhip it.
- Preheat the oven to 170C (338F).
- Spread the dough into two rings or molds with a diameter of 16cm (6.3 inch).
- Bake them for 18 to 20 minutes (focusing on the top of the cakes - the surface should not stick to the finger when touched).
- Cool the biscuits on a wire rack, and wrap them in cellophane; place them in the fridge overnight.
Almond cake layer
- Flour 5 g | 0.20 oz
- Almond flour 15 g | 0.55 oz
- Powdered sugar 15 g | 0.55 oz
- One small egg white | 1.00 item
- White sugar 8 g | 0.30 oz
- Preheat the oven to 180C (356F).
- Sift the flour, the almond flour and the powdered sugar together into a separate bowl. Pour the room temperatured egg white into a mixer bowl; add all the sugar at once, and whip on a medium-high speed until medium peaks. Add the flour mixture, and mix by hand with a silicone spatula in wide circular movements until both masses are completely combined. Transfer the dough to a pastry bag and spiral it into a 16cm (6.3 inch) ring mold.
- Bake it for 10min. until the top of the sponge biscuit is slightly golden. Cool it on a wire rack. Cover it with foil, and store in the fridge until assembling the cake.
- Brown sugar 15 g | 0.55 oz
- Almond flour 15 g | 0.55 oz
- Cocoa 2 g | 0.05 oz
- Salt 1 g | 0.05 oz
- Flour 17 g | 0.60 oz
- Butter 15 g | 0.55 oz
- Cut the butter into small cubes and place it in the freezer for 15 minutes.
- Combine all the ingredients, except for butter, in the mixer bowl, and whisk.
- Add the chilled butter cube, and quickly rub the mass with your fingertips until just the right size crumb.
- Preheat the oven to 155C (311F).
- Cover the baking sheet with parchment; spread the crumbs evenly, and bake it for 10 minutes.
- Cool the streusel, and transfer it to a bowl; leave at the room temperature before assembling, without covering (you will need a little less for the cake; the remaining crumbs can be stored in the fridge in a sealed jar).
- Egg white 1pc | 1.00 item
- White sugar 50 g | 1.75 oz
- Very finely ground coffee (powder) 3 g | 0.10 oz
- Bring the egg white to the room temperature; mix the sugar with the coffee.
- Whip the egg white at a medium speed until fluffy foam; add the sugar in 3-4 passes, without stopping whipping or increasing the mixer speed. Whip until a dense, glossy meringue that leaves a clear visible corolla mark.
- Transfer the mixture to a pastry bag, and quickly form the meringue of the desired shape and size on the parchment.
- Preheat the oven to 100C (212F).
- Bake it for 50 to 75 minutes, checking the readiness occasionally. Cool it down.
- Fry the almond petals (25 g | 0.90 oz) in a dry frying pan until golden brown and cool them.
- Yolks 2 pcs | 2.00 items
- White sugar 100 g | 3.55 oz
- Corn starch 12 g | 0.40 oz
- Milk 160 g | 5.65 oz
- Freshly ground coffee 5 g | 0.20 oz
- Powdered gelatin 5 g | 0.20 oz
- Cream 33-35% 250 ml | 8.50 fl oz
- Baileys 1 tbsp | 1.00 tbsp
- Mix one half of the coffee with the cream; cover it, and leave in the fridge for 10 to 12 hours.
- Place it for 10 to 15 minutes in the freezer before whipping.
- Pour the gelatin with 40 ml of cold water, and stir; let it swell.
- Combine the milk with Baileys and heat it up to 30C (86F).
- Combine the yolks with sugar, and whip until light and fluffy. Add the starch, and mix well until it is completely combined with the yolks. Pour the warmed milk in a thin stream, and stir the mixture until smooth.
- Heat the mass in a water bath, stirring, until thickened. Strain if necessary. Add the second part of the coffee and stir.
- Heat the gelatin in a microwave, and also add it to the cream; stir until it is completely dissolved.
- Whisk the chilled cream until crisp. Combine the cream with the custard, manually stirring with wide movements, using a spatula. Transfer it to a pastry bag and weigh. Once the cream is ready, start assembling the cake.
- Cut both chocolate cake layers and the almond layer with a 14 cm (5.5 inch) ring.
- Make an espresso, and cool it to the room temperature.
- Place the ring mold with a diameter of 16 cm (6.3 inch) on a substrate lined with cellophane; lay the sides with acetate film.
- Lay out the chocolate cake layer, and soak it with the coffee well. Pour out 1/3 of the cream, and smooth. Place a part of the streusel, the almond petals and the coffee meringue on the cream. Next, lay out the almond cake layer, and press it with your fingertips over the entire surface. Soak it with coffee. Repeat the entire sequence of actions. As well as with the second chocolate cake layer.
- Flatten the top of the cake, and refrigerate it for an hour. Then, cover the top with the cling film, and place it in the freezer. Cook the chocolate jelly, and pour it over the cake (remove the foil). Freeze the cake for 10 to 12 hours. Keep it in the fridge for 2 hours before serving. Decorate the cake.
- Bitter chocolate 70% 50 g | 1.75 oz
- Baileys 25 ml | 0.80 oz
- Milk 75 ml | 2.50oz
- Gelatin 2 g | 0.05 oz
Soak the gelatin in cold water.
Combine the chocolate with Baileys, and warm it up, stirring constantly. Set aside.
Bring the milk almost to a boil, and remove it from the heat; add the squeezed gelatin, and let it dissolve completely. Combine the milk and the chocolate mass, and stir until smooth. Cool to 30C (86F), and pour it over the cake.