Coffee, chocolate and mascarpone cake

Gâteau café, chocolat et mascarpone

Coffee, chocolate and mascarpone cake

– Coffee biscuit
– Creamy chocolate cake
– Mascarpone ganache
– Chocolate glaze

Mascarpone and vanilla ganache
170 ml cream
90 g powdered sugar
70 g white chocolate
Liquid vanilla
170 ml cream (cold)
150g mascarpone

Boil 170 ml of cream with the sugar in a saucepan. Pour the hot cream in three streams over the melted white chocolate, stirring well. Add the vanilla, cold cream and mascarpone cheese. Blend, then filter and chill for at least 4 hours.

Coffee cake
4 egg yolks
48 g sugar
4 egg whites
40 g sugar
50 g butter with salt
1 espresso
72 g flour

Preheat the oven to 180°C.
In a bowl, beat the egg yolks with 48 g sugar for a few minutes. Sift in the flour and set aside. In a small bowl, mix the coffee with the hot melted butter until it is completely integrated. Add the butter to the egg yolk mixture and set aside. In a large bowl, beat the egg whites until stiff, gradually adding the remaining sugar. Add this mixture to the previous one, mixing gently. Spread on a baking tray with baking paper. Bake for about 12 minutes and leave to cool, then cut out two biscuits of the same size as your tin.

Milk chocolate cream
125 g milk chocolate
3 egg yolks
25g sugar
125 ml milk
125 ml cream
2 sheets of gelatine (2g each)

Hydrate the gelatine in very cold water. Pour the milk and cream into a saucepan. Bring to the boil. Pour this hot liquid over the egg yolk and sugar mixture and mix well. Cook over low heat until the temperature reaches 84º C. Stir constantly with a spatula. Remove from the heat and stir in the gelatine. Add this cream to the melted milk chocolate and mix well if necessary with a mixer. Place in the freezer for 10 minutes.

Chocolate glaze (the day before)
6 g gelatine (3 sheets)
90 g sugar
90 g glucose syrup
50 g water
65 g unsweetened condensed milk or liquid cream with a minimum of 30% fat content
100g dark chocolate

Heat the sugar, water and glucose in a saucepan. Remove from the heat and add the gelatine, wrung out and softened. Pour this mixture over the chocolate. Stir well. Add the condensed milk. Use a hand blender to mix the mixture and place in a cool place.


Place a syrup-soaked biscuit in the bottom of your mould and then pour in half of the creamy mixture. For the syrup, heat the same amount of water and sugar in a pan and add a little coffee. Place in the freezer for 10 to 15 minutes to set, then add half the mascarpone ganache and the second syrup-soaked biscuit, and finally the remaining cream. Place in the freezer again for 10 to 15 minutes. Finish with the remaining ganache and place back in the freezer overnight.

Remove the cake from the freezer. If your ganache has already reached the height of the frame, slide the frame up slightly by 3mm. Cover the surface of the cake with the icing 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 into individual slices and thaw in the refrigerator. Decorate with gold leaf.