This is my last bake for 2017. And this is a recipe from parischezsharon, which I just had to try once I saw it on her feed. I was probably a bit too generous with the coffee extract, so the top layer of mascarpone cream looked more brown than white, which was a pity as the layers did not look as distinct as I would have liked. But I do like the stronger coffee flavour.
Instead of the dark chocolate coffee ganache, I have also changed the glaze to use my favourite gourmand glaze as I very much liked having some nuts in this dessert. And just some chantilly cream to garnish each little slice.
Overall, it is a delightful and definitely over the top dessert. I am glad this recipe makes enough to last me a long while. Thank you, Sharon.
Baked and assemble in a 7″ x 7″ square tin
For the flourless chocolate cake
100g unsalted butter, at room temperature
2 large eggs
Pinch a fleur de sel
50g ground almond
75g dark chocolate couverture
1) Preheat the oven to 180C fan and line the bottom of a 7’x 7′ cake tin with parchment.
2) In the bowl of a stand mixer, add sugar, eggs, fleur de sel and butter and whisk until mixture is light and airy.
3) Melt the chocolate in a water bath and allow to cool.
4) Fold melted chocolate and ground almond into the egg mixture and mix until just combined.
5) Pour batter into prepared tin and bake for about 20 minutes or until set but not dry. Err on the side of undertake.
For the whipped milk chocolate ganache
150g milk chocolate couverture
150g heavy whipping cream, plus additional 50g to add during whipping
1) Heat 150g of whipping cream until a light boil.
2) Pour over chocolate in a bowl. Let it sit for a minute before stirring until chocolate is melted completely.
3) Refrigerate for at least 4 hours.
4) Remove from refrigerator, add the additional 50g of whipping cream and whip using a stand mixer until light and firm.
5) Pour this over the prepared cake, level, and allow to set in the refrigerator.
For the coffee mascarpone cream
140g heavy whipping cream
50g white chocolate couverture
3 tsp coffee extract
1) Bring the whipping cream to a light boil and pour it over the chocolate in a bowl. Wait for a minute then stir until chocolate is completely melted. Refrigerate for an hour.
2) Combine the chocolate ganache with mascarpone, coffee paste and mix until smooth. Refrigerate for 2 hours.
3) Remove from the refrigerator and whip until stiff peaks form.
4) Spread the mascarpone cream over the whipped ganache layer, level and refrigerate until firm.
For the gourmand glaze
50g cocoa butter
25g peanut oil
250g dark chocolate couverture
1) Heat the cocoa butter, peanut oil and dark chocolate over a water bath and sit until chocolate is fully melted.
2) Remove from heat and stir in the sugared hazelnuts. Use immediately.
For the chantilly cream
170g heavy cream
30g icing sugar
1) Put all the ingredients in the bowl of a stand mixer.
2) Whisk on high speed until firm. Use immediately.
1) Remove the cake tin with the chocolate cake, whipped ganache and mascarpone cream.
2) Cut into 7 one each strips, then cut each strip in half so you have 14 x 3.5′ x 1′ fingers.
3) Place the frozen fingers on a cooling tray and pour over the gourmand glaze. Allow to set in the refrigerator for 10 minutes.
4) Place the chantilly cream in a pastry bag fitted with a petal tip and pipe chantilly cream on top of the fingers.