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Cooking + Entertaining

Mocaccina cake: the dessert recipe created by Ernst Knam

Mocaccina cake: the dessert recipe created by Ernst Knam

Ingredients

For the cocoa shortcrust pastry

baking powder for cakes

For the dark chocolate and coffee cream

55% dark chocolate

For the white chocolate ganache

The Mocaccino Cake is a delicious dessert, created by the famous pastry chef and chocolatier Ernest Knamideal for serving on a special occasion, such as dessert at the end of a meal or for a gourmet and invigorating breakfast. A shell of pastry cacao contains a black coffee cream and a final layer of white chocolate ganache. To complete the whole thing, for a scenographic and effective final result, a “spider’s web” of melted dark chocolate placed as a garnish.

A delicious recipe with 3 layers of pure pleasure, in which the bitter aftertaste of coffee blends perfectly with that, sweeter and more balanced, of ganache: for a truly irresistible contrast of flavors and textures. Here we have made a whipped, light and crumbly shortcrust pastry, but if you wish, you can also wrap it in the classic way and omit the bitter cocoa powder.

For successful preparation, as Knam himself suggests in his book What’s heaven without chocolate? special attention should be paid to two aspects. First the dark chocolate and coffee cream, and the dough that receives it must be very cold before pouring on the ganache: otherwise the decoration will not be well defined. Secondly, at the time of filling, it will be necessary to keep your hand firmly and, above all, not to limit your imagination.

Find out how to prepare mocaccina cake by following the step-by-step procedure and tips. If you liked this recipe, also try the milk chocolate cake.

How to prepare mocaccina cake

Collect the softened butter in small pieces in a large bowl 1.

Add the sugar 2.

Whisk with an electric whisk until the mixture is fluffy and creamy 3.

Mix the egg 4.

Vanilla Extract Fragrances 5.

Mix 1 tablespoon of flour 6.

Integrates with electric whisks seven.

Add the rest of the flour 8everything at once.

Continue with unsweetened cocoa powder 9.

Mix the yeast ten.

Finish with a pinch of salt 11.

Stir quickly with a spoon 12.

Knead with your hands until you get a smooth and homogeneous dough. 13.

Wrap in cling film 14 and let sit in the fridge for at least an hour.

Prepare the coffee cream: pour the milk and cream into a saucepan, put it on the stove and bring it almost to a boil. Meanwhile, collect the egg yolks with the sugar and vanilla extract in a bowl 15.

Beat with a hand whisk and mix in the starches 16.

Separately, pour the hot milk and cream mixture over the chopped dark chocolate 17.

Working with the whisk to melt the chocolate 18.

Pour the chocolate mixture over the egg yolks 19 and mix quickly.

Stir in instant coffee 30, pour everything into a saucepan and let it thicken over the heat. Then transfer the resulting cream to a bowl and leave to cool slightly.

Cover the coffee cream with cling film 21 and let cool in the fridge.

After the resting time, roll out the cocoa shortbread dough in a thin layer between two sheets of parchment paper 22.

Line a mold with the shortcrust pastry 23well greased and floured, taking care to trim excess edges.

Prick the dough with the tines of a fork 24.

Pour the cold coffee cream over the bottom of the pie and smooth the surface with the back of a spoon. 25.

Bake the cake 26 at 175°C and cook for about 35 minutes.

Once baked, remove the cake from the oven. 27 and let cool.

For the ganache: Collect the chopped white chocolate in a bowl and melt it in a bain-marie 28.

Pour the hot cream over the melted chocolate 29 and mix well until you get a smooth, lump-free cream.

Spread the white chocolate ganache evenly over the mocha cake 30.

Let the cake rest for a few minutes at room temperature. 31: the ganache should firm up slightly, but remain soft for the final garnish.

Melt the dark chocolate in a bain-marie, transfer it to a piping bag with a smooth nozzle and create a spiral with this 32starting from the center of the cake and reaching the edges.

Using a toothpick, draw wedges 33starting from the center of the cake.

Keep making the wedges, until you get a kind of spider web 34and let it cool in the fridge.

Once cool, unmold the cake onto a serving platter, cut into slices 35 and serve.

storage

The mocaccina cake can be stored in the refrigerator, in an airtight container, for Three days massive.

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