I love chocolate and coffee.
What about you?
Nothing much to describe for these two simple combination.It just as though a magical chemistry reaction occurred once slip into your mouth, you will fall in love when you love both so deeply.
The moist,rich and chocolatey cake, combined with the addictive coffee aroma,ice cream-like coffee cream, as though you are having ice cream soft cookies in your mouth, the closest words I could describe.
Oh yeah, although it sounds rich, apparently not too overly sweet.
Girls love flower, and so do I.
This is my another experimental chocolate work.
Shall we get started?
Few components you need:
- Moist Chocolate cake
- Coffee mousse
- Dark chocolate glaze
Moist Chocolate cake:
@makes one 5″ round cake
- 45g Cadbury baking dark chocolate ( or any baking dark chocolate)
- 35g Western Star unsalted butter ( any unsalted butter)
- 18g Bulla whipping cream ( or any dairy whipping cream)
- 35g egg yolks
- 90g egg whites
- pinch of cream of tartar
- 28g castor sugar
- 14g cake flour
- 20g Hershey unsweetened cocoa powder ( or any unsweetened cocoa powder)
1)Melt chocolate, cream and butter over bain marie(a) (double boiler) until all dissolved. Mix well.
2)Lightly beat egg yolks and slowly add into chocolate mixture from step (1). Sift in cake flour and cocoa powder.
3)Beat egg whites and pinch of cream of tartar until foamy, slowly add in castor sugar and continued beating to soft peaked formed.(this is called “Meringue”)(b)
4)Fold in 1/3 of meringue from step (3) into chocolate mixture (You might find the mixture is slightly hard to mix but keep whisking until well combined.) Fold in remaining meringue till all incorporated.
5)Oil the 5″ round cake pan and line with grease-proof paper on the bottom and sides.
6)Pour in the cake batter into cake pan and bake in water bath(d) at 140C for 40-60 minutes or until inserted skewer in the middle comes out clean,depending on individual oven.
7) Once baked, remove from oven and inverted to cooling rack.Allow to cool completely.
(a)Bain marie or double boiler means a pan of hot water in which a cooking container is placed above it for slow cooking. Please remember do not allow the hot water touches the bowl of chocolate mixture while using slow heat cooking it.
(b)what is meringue? Meringue means egg whites and castor sugar are beaten to airy texture with alot of air pockets trapped inside.Usually to double or tripled of volume.
c)Always remember when folding meringue into chocolate mixture,it has to be done slowly and gently without deflating the air pockets, usually by using spatula to fold from bottom to upwards in slow motion until both mixture are well combined without any trace of meringue has been seen. Deflating the air pockets will not produce a well risen cake as result.
(d)To prepare a water bath for baking, put your filled cake pan in a larger pan and add enough boiling-hot water to reach halfway up the side of the smaller cake pan. I am using normal round cake pan.If you are are using removable cake pan, remember to wrap the bottom with 2 layers of aluminium foil to prevent water seepage.
- 230g Bulla whipping cream ( or any whipping cream)
- 4g gelatin powder
- 26g Liddells Lactose free full cream milk ( or any milk)
- 2 tbsp castor sugar
- 1 tbsp coffee powder ( or decaffeinated coffee powder)
1)Dissolved coffee powder into milk. Add in gelatin powder. Microwave for 10 seconds on high heat until gelatin and coffee powder dissolved.Set aside.
2)Beat cream to ribbon stage, then add in coffee mixture. Beat till soft peak formed.
1)Once cake cooled, place a 6″ cake ring onto a baking tray lined with baking paper. Pour in the coffee mousse into the ring, then place the moist chocolate cake onto the mousse.Fill up the gap with remaining coffee mousse. Smooth out the mousse with palate knife.
2)Allow to set in freezer for at least 4 hours or overnight.
Dark Chocolate Glaze:
- 6g gelatin leaves
- 78ml water
- 60g castor sugar
- 33g Hershey unsweetened cocoa powder ( or any unsweetened cocoa powder)
- 57ml Bulla whipping cream ( or any cream)
1)Bloom gelatin till soft in cold water.
2)Put sugar and water in a saucepan, bring to boil, then continue to simmer over low heat for 2-3 minutes.
3)Add the sifted cocoa powder and the cream. Mix well.
4)Bring back to the boil, simmer for 4-5 minutes.
5)Take pan off the heat, add the soften gelatin and stir till dissolved.
6)Strain, leave to cool.
a) Remember to stir the glaze on and off to prevent thick skin formed.
b)Best glaze to used at temperature of 28-33C. I used my glaze at 28C.
1)Take mousse out from freezer, heat the outer ring with hair dryer or warm towel for seconds. Remove the cake out from the ring( put the mousse onto a bottle, gently push the ring downwards). Put the mousse back to freezer for 20-30minutes.
2)Take out the mousse, and pour the dark chocolate glaze all over the mousse.Allow glaze excess to drip off.
3)Decorate with chocolate flower and spray with edible gold spray.
a)How to prepare glazing work area:
1) Put a jam jar into a big mixing bowl. Place mousse onto the jar, and glaze.
2) Place cooling rack onto a baking tray.Place mousse onto the rack and glaze.
b)Decoration is up to your own imagination.
Hope you like this sharing.