- 5 spoons with wheat flour
- 4 eggs
- 4 spoons with sugar
- a bit of salt
Ingredients for the crunchy layer:
- 100 grams of milk chocolate
- 4 crêpes dentelles
Ingredients for crème anglaise:
- 400 milliliters of milk
- 80 grams of sugar
- 7 grams of gelatin
- 4 egg yolks
Ingredients for the chocolate mousse:
- 200 grams of fresh cream
- 100 grams of dark chocolate
- 20 grams of sugar
Ingredients for the coffee mousse:
- 1 spoon with instant coffee
Prepare the dough layers:
Beat the egg whites with the salt and the egg yolks with the sugar they double the volume.
Add the beaten egg yolks and the flour over the beaten egg whites and mix slowly.
Divide the batter in two equal parts and spread them in an oven tray covered with baking paper.
Bake for 10-15 minutes or until done at 180 Celsius degrees. Let them cool!
Prepare the crunchy layer:
Melt the chocolate and let it cool a bit. Add the smashed crêpes dentelles (icecream cones) and mix until incorporated.
Spread the composition over one layer and put it in the fridge for 1 hour.
Prepare the crème anglaise:
Beat the egg yolks with the sugar until they double the volume.
In a pan add the milk and heat it at slow fire.
When hot, add over the beaten egg yolks 30 milliliters of hot milk at a time and mix well, then add another 30 mililiters and so on.
When everything's mixed put the pot again at slow fire and mix continuously until it reaches 82 Celsius degrees.
If you don´t have a thermometer then the crème anglaise it´s ready when the milk/eggs composition sticks on the spoon. The crème anglaise should be a bit thick, but not as thick as a pudding.
Very important: do not let the milk boil!
Let it cool! Hydrate the gelatin in cold water and while the milk is still warm add the hydrated gelatin and mix until dissolved.
Prepare the chocolate mousse:
Melt the chocolate and add half of the crème anglaise little by little and mix. Let it cool!
Meanwhile beat the fresh cream with the sugar.
Mix the cold crème anglaise/chocolate composition with the cream and mix until incorporated.
Prepare the coffee mousse:
Dissolve 1 spoon with instant coffee in the other half of the crème anglaise and mix until well dissolved. If needed, strain the composition.
Assembling the cake:
On a plate in a detachable circle add the crunchy layer that was prepared firstly above.
Above the crunchy layer add the coffee mousse and let it 1 hour in the fridge.
Take it out from the fridge and add the chocolate mousse over the coffee mousse. On top add the second dough layer and put it back in the fridge for a few hours or preferable over night.
Next day, cover the cake in cream mixed with a bit of dark chocolate.
Grate some chocolate and spread some coffee beans and the cake is ready to be served.
Enjoy!
This is my own recipe :)
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