Coffee and chocolate cake composed of
– a hazelnut biscuit,
– a praline crunch,
– a coffee mousse,
– a chocolate ganache,
– a dark chocolate glaze.
Ingredients
Hazelnut biscuit (the day before)
✔100 g hazelnut powder
✔2 egg
✔3 egg whites
✔100 g icing sugar
✔30 g butter
✔14 g flour
✔14 g caster sugar
Hazelnut praline (the day before)
✔100g hazelnuts
✔50g powdered sugar
Chocolate crisp (the day before)
✔60g hazelnut praline
✔30g milk chocolate
✔30 to 35g of crêpes dentelles
Coffee mousse (the day before)
✔120g cold liquid cream
✔Coffee extract
✔125g milk
✔50g caster sugar
✔3 g gelatine
Chocolate ganache (the day before)
✔60g dark chocolate
✔60g liquid cream
Dark chocolate glaze
✔45g sugar
✔45 g glucose
✔25 ml water
✔45 g dark chocolate
✔30 ml unsweetened condensed milk or cream
✔2 x 2g gelatine leaves
The recipe
For 5 to 6 people
Hazelnut biscuit (the day before)
✔100 g hazelnut powder
✔2 egg
✔3 egg whites
✔100 g icing sugar
✔30 g butter
✔14 g flour
✔14 g caster sugar
Make a hazelnut butter. In a saucepan, melt the butter until it takes on a nice colour and a hazelnut smell. Set aside. In a bowl, mix the whole egg with the icing sugar. Add the hazelnut powder, flour and melted butter. Mix well. In another bowl, beat the egg whites with the powdered sugar. Incorporate a third of the egg whites and mix to loosen the mixture, then gently fold the rest into the mixture with a pastry blender. Pour the biscuit dough onto a baking tray lined with baking paper. Bake the biscuit for 8 to 10 minutes at 180°C. Remove the biscuit from the oven and allow it to cool before peeling it off the paper and cutting out 3 rectangles measuring 20X10cm. Place the first biscuit on a plate inside your rectangular frame.
Hazelnut praline (the day before)
✔100g hazelnuts
✔50g powdered sugar
Place the hazelnuts on a baking tray and bake at 150°C for 15 minutes. In a saucepan, pour the caster sugar and make a caramel. Pour onto a sheet of baking paper and leave to cool. Place the hazelnuts, rubbed to remove as much of the skin as possible, and the caramel cut into pieces in the bowl of a blender and blend until you have praline. You will have some praline left over for another recipe. This can be kept in a closed container. You will just have to mix it well again before use as the oil from the hazelnuts rises to the surface.
Chocolate crisp (the day before)
✔60g hazelnut praline
✔30g milk chocolate
✔30 to 35g of crêpes dentelles
Melt the chocolate. Add the crêpes dentelles and the praline. Mix gently. Spread on the biscuit and place in the freezer.
Coffee mousse (the day before)
✔120g cold liquid cream
✔Coffee extract
✔125 g milk
✔50g caster sugar
✔3 g gelatine
Hydrate the gelatine in very cold water. In a saucepan, heat the milk, caster sugar and coffee extract (to be measured according to the desired intensity). Remove from the heat, add the gelatine, mix and set aside. Whip the cold cream with a mixer and add it to the previous mixture. Pour half of it over the crisp and put it back in the freezer for a few minutes.
Chocolate ganache (the day before)
✔60g dark chocolate
✔60g single cream
In a saucepan, heat the liquid cream. Pour the hot cream in batches over the melted chocolate and mix well.
Remove the cake from the freezer. Place a second biscuit on top of the coffee mousse. Pour the chocolate ganache and then the third biscuit. Put back in the freezer for a few minutes before pouring in the remaining coffee mousse. Return to the freezer overnight.
Dark chocolate icing
✔45 g sugar
✔45 g glucose
✔25 ml water
✔45 g dark chocolate
✔30 ml unsweetened condensed milk or cream
✔2 x 2g gelatine leaves
In a saucepan, heat the sugar, water and glucose. Off the heat, add the wrung out and softened gelatine. Pour this mixture over the melted chocolate. Stir well. Add the condensed milk. Use a hand blender to mix the mixture thoroughly. Remove the cake from the freezer. Cover the surface of the cake with the glaze, which has been cooled to 35°C. Leave in the fridge for a few minutes until the icing has set.
Carefully remove the frame and cut 0.5 cm off each side of the cake, so that the layers are well defined. Cut out individual slices and leave to defrost in the fridge. I decorated with edible gold leaf.
It’s a wonderfull Recipe, thank you so much!!
Thank you very much.
Hi,loved the recipe, is there any way we can substitute for gelatin
The possible substitute for gelatin is agar agar. But this does not stand up well to being frozen. You can try putting it in the fridge and extending the time between stages so that the creaminess and mousse have time to set. I have never tried this before. Florence
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