Home Recipes Coffee-chocolate delicacy with cream filling and simple preparation

Coffee-chocolate delicacy with cream filling and simple preparation

Today we have prepared a delicious recipe for a really tasty treat that we immediately fell in love with. This coffee-chocolate treat with a creamy filling and simple preparation will charm everyone. Prepare it for a visitor and you’ll see that they’ll ask for the recipe right away.

Source: iladies.ro

Coffee-chocolate delicacy with cream filling

What we will need:

  • 200 g soft butter
  • 140 g sugar
  • 4 eggs
  • 100 g chopped walnuts
  • 150 g dark chocolate

Ingredients for the chocolate mousse:

  • 300 g milk chocolate
  • 400 ml whipped cream

Ingredients for coffee mousse with mascarpone:

  • 280 ml whipped cream
  • 100 g chopped white chocolate
  • 280 g mascarpone cream cheese
  • 3 tablespoons instant coffee dissolved in 2 tablespoons hot water

Ingredients for the topping:

  • 200 g chopped dark chocolate
  • 200 ml whipped cream
  • 1 tbsp instant coffee

How we will proceed:

1. Preheat the oven to 180 °C and prepare the dough for the casing.

2. In a large bowl, mix the softened butter and sugar. Add the eggs and mix thoroughly with a fork until you reach a smooth consistency.

3. Melt the chocolate in the microwave or in a water bath on the stove, let it cool slightly (but not too much so it doesn’t harden) and add it to the butter and egg base. Mix until smooth and add the finely chopped walnuts. Mix again.

4. Grease a baking dish or cake tin and line the base with baking paper. Pour in the prepared batter and bake in the preheated oven for about 30 minutes, until the surface is firm but not too dry. Remove from the oven and allow to cool to room temperature.

5. In a saucepan over a low heat, bring 300ml of whipping cream to the boil, but be careful not to let it boil. Add the chocolate and wait until it starts to melt. Then set aside and stir well. This is how you get the chocolate cream called ganache. Let the cream cool completely. Then whip the rest of the whipped cream to a stiff froth and gently fold in the chocolate cream. Spread this mixture evenly over the baked and cooled cake and leave to cool until firm.

6. While the chocolate mousse is setting on the cake, prepare the coffee mascarpone mousse.

7. Bring the whipping cream to the boil and melt the white chocolate in it. When it starts to melt, stir the mixture and let it cool for 1 hour. Mix the mascarpone cream cheese with the chocolate whipped cream and melted coffee and chill again in the refrigerator for 1 hour.

8. After an hour, remove the cream from the fridge and stir.

9. Brush the chocolate mousse on top of the cone with the cream and return to the fridge to chill and set.

10. In a saucepan, bring the whipping cream to the boil along with the instant coffee and add the chocolate, which will melt, and stir. Stir gently so as not to whisk the mixture. Pour the prepared icing over the surface of the cake and refrigerate for several hours, preferably overnight, to allow the ingredients to melt and set well.

Good taste!