Here we go! First post of my new shiny blog... So excited! As you read on my "About" section, I'm here to share some recipes and pictures of the food I bake and cook. I hope to inspire your dinner menus or your lazy Sunday breakfasts! The first recipe I wanna share with you is a dessert one since I LOVE baking. The Mocaccino Cake is a really good treat if you like chocolate and coffee. But most of all, chocolate. I don't drink coffee at all but I promise... this chocolate-coffee mix is super yummy! Don't worry about the long passages... It's not that complicated ;) So... arrange your tools and let's get started! MOCACCINO CAKE Ingredients for Shortcrust pastry 130gr of granulated sugar 130gr of butter 1 egg 200gr of plain flour 50gr of cocoa powder Ingredients for the filling 50gr of egg yolk (about 2) 80gr of granulated sugar 25gr of plain flour 250ml of milk 70ml of heavy cream 120gr of dark chocolate 10gr of instant coffee Directions Start with the shortcrust pastry (which is actually very common here in Italy. We use it for fruit tarts, biscuits and other treats). Put in a bowl the flour, the cocoa powder and the sugar and give them a quick whisk. Then add the COLD chopped butter and, with your hands, keep kneading until you got a crumbly dough. If after few minutes you're getting something like sand... then you got it right! Now you can add the egg. Knead again for few more minutes, until you have a soft dough, and now you're ready to wrap it up with plastic wrap and put it in the fridge for at least 30 minutes. Now that the shortcrust pastry is resting in the fridge, you can prepare the filling! Put the milk and half of the sugar in a small pot and wait unitl it boils. In a small bowl, give a quick stir to the egg yolks and the remaining sugar using a wooden spoon. Now, add the flour to the egg yolks bowl, whisk a bit and add the boiling milk to the bowl. Keep whisking for few seconds and then put all this cream on the small pot on the cooker. IMPORTANT: keep it on a gentle heat, keep whisking and wait until it boils! Then wait for about 20-30 seconds, turn off the heat and put the hot cream in a bowl and let it cool down. Meanwhile, you can make the chocolate ganache. Take a small pot, put the heavy cream in it and wait until it boils. As soon as it starts, turn the heat off, add the chopped chocolate and the instant coffee and whisk until everything is melted. Now, let it cool down. Now that everything is ready... Let's pull it together! Cover with parchment paper a 20-22cm cake mould and lay down the shortcrust pastry on it. Be sure to cover the bottom and the sides of the mould. Now put the cream and the ganache in a bowl and give them a stir until everything is well combined. Now put the cream in the mould and be sure to fill the mould just for 3/4! It will raise during the baking, so don't worry ;) Put it in the pre heated oven at 180° Celsius for 30 minutes. It may requires more time according to your oven, so be sure to check it! And... it's done! Let it cool down for few minutes and then you can put it on a plate, ready to be served and eaten! :) (I added some heavy cream decorations on the cake top because I had some leftovers and I didn't want to wast them) This recipe is based on the famous "Torta Mocaccina" by Ernst Knam but I made some personal adjustments. You can find the original on the link below. I hope this was usefull for you! Feel free to leave a comment and let me know if you liked it! http://bakeoffitalia.realtimetv.it/ricette/bake-off-italia-2-la-torta-mocaccina-di-ernst-knam/
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About meWelcome to my foodie blog! I'm Silvia, a 20 something Italian girl. I'm an architecture student who likes to bake and cook. Archives
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