- Yield: 6 Servings
Cake with Espresso Whipped Cream
- 13 oz dark chocolate
- ¼ cup espresso, freshly made
- 6 eggs, separated
- ½ cup+ 2 Tbsp granulated sugar
- 1¼ cup whipping cream
- ¼ cup icing sugar
- 2 tsp coffee extract
- 2 tsp cinnamon
- ½ cup flour
- ½ cup cocoa powder
- ½ cup unsalted butter
- 1 cup sugar
- ¾ cup egg whites (about 6 large eggs)
- 2 oz dark chocolate, melted in a microwave to make 'A cup
- 2 gelatin leaves, softened in a little cold water
- 1½ cups 1% milk
- ¼ cup sugar
- 4 tsp espresso
How to Make It
- To make this cake you'll need coffee extract: add just enough water to instant coffee crystals to make a thick, syrupy mixture. If you don't have a whipped cream dispenser to make the espuma, just garnish the dessert with extra espresso whipped cream. Cake
- Line a ro-inch square cake pan with parchment paper and preheat the oven to 350°F. In a large heatproof mixing bowl, combine 6 oz of the chocolate and the hot espresso, stirring to melt the chocolate.
- In a stainless-steel bowl over a pot of gently simmering water, whisk egg yolks with ¼ cup of the granulated sugar until the mixture is thick and frothy.
- In another bowl, whisk egg whites with ¼ cup of the granulated sugar to stiff peaks. Fold egg yolks into the warm chocolate, then fold in egg whites. Pour this batter into the cake pan and bake until dry on top and slightly springy to the touch, about 20 minutes. Remove from the oven and allow to cool. Cut eighteen rounds with a 2-inch cutter.
- With an electric mixer, whisk together cream, icing sugar and coffee extract to stiff peaks.
- Place a cake round in a 2-inch ring mould. Pipe a layer of whipped cream on top of the cake to cover. Top with another cake round, followed by another layer of whipped cream, then finish with a final cake round. Repeat this process until you have made six cakes, each with three cake rounds. Chill in the refrigerator for about r hour, then unmould the cakes.
- Cut six 7-inch x 1¾-inch sheets of parchment paper. In a stainless-steel bowl over a pot of simmering water, melt the remaining 7 oz of chocolate.
- Spread a wafer-thin layer of chocolate on each sheet of parchment. Lay the sheets out on a baking sheet and chill in the refrigerator until chocolate is solid but still flexible, about 5 minutes. Wrap a chocolate sheet around the side of each cake, then remove and discard the parchment.
- In a small bowl, combine cinnamon and the remaining 2 Tbsp of granulated sugar and reserve this mixture for garnish. Chocolate Tuiles
- Sift together flour and cocoa powder. In the bowl of an electric mixer with a paddle attachment, cream together butter and sugar until the mixture is light and fluffy. Add egg whites gradually, while continuing to mix. Scrape down the sides of the bowl.
- Add dry ingredients, then scrape down the sides of the bowl again. Add melted chocolate, then scrape down the bowl and mix for another 10 seconds.
- Preheat the oven to 350°F. Line a baking sheet with a silicone mat or parchment paper. Spread tuile batter onto the baking sheet using a template that looks like the side profile of a small cappuccino cup. Repeat until you have made six tuiles. Bake for about 6 minutes, then allow to cool. Mocha Espuma
- Wring the gelatin to remove excess moisture, then combine with ½ cup of the milk in a small saucepan. Gently heat on medium heat until gelatin is dissolved and milk is just scalded, about 5 minutes. Add the remaining I cup of milk, sugar and espresso, and mix well. Chill in the refrigerator for about r hour. Pour the mixture into a whipped cream dispenser loaded with two nitrous oxide cartridges and keep refrigerated until ready to use.