chocolate coffee cake 巧克力咖啡蛋糕(無麵粉) gâteau au café au chocolatSchokoladen-Kaffee-Kuchen チョコレートコーヒーケーキ

Chocolate coffee cake (without flour) First step chocolate cake (without flour) 85g butter 100g dark chocolate 60 ° C hot water Heated by water for three minutes well mixed 6 eggs, separating egg yolks and egg whites Add 20g sugar to the egg yolk, 6g cocoa powder Stir well Pour the melted chocolate into the egg yolk Stir well Add 1g of salt to the egg white and whet the rich bubbles Add 80g of sugar to three times, one third each time It’s good to have a big hook in the meringue. Add one-third of the meringue to the egg yolk batter and mix well Add the remaining meringue and mix evenly with a silicone spatula Tiled on a baking sheet Shocking out extra bubbles Bake at 180 ° C (356 ° F) for 10 to 12 minutes Cool down Second step chocolate coffee cream Add 10g coffee beans to the pot 75g milk Open fire Until the milk is boiling Turn off the heat and cover with a lid for 30 minutes. Re-ignition heating Until the boiling, turn off the fire After filtering, pour on 130g dark chocolate Wait 3 minutes well mixed Cool down Add 25g of sugar to 300g whipping cream Stir at high speed until the sugar dissolves Add melted chocolate Continue to whipped high speed until the cream is firm The third step of assembly and decoration Remove the baking paper Cut off uneven edges Cut the cake into three servings of the same size Take one-third of the cream and spread it evenly on the first cake. Put a second piece of cake Apply a third of the cream Put a third piece of cake and apply the remaining cream Refrigerated for 2 hours Making chocolate crumbs Take out the cake Cut off four sides Cut to the right size as needed Sprinkle with chocolate crumbs finish! Rich chocolate flavor, a hint of coffee in the aftertaste. This is an irresistible dessert for chocolate lovers.