Name: RECIPE: Chocolate slices with coffee and walnuts - Mojačokolada.si
Total time: 1 h 25 min
Ingredients: 50 g eggs (1 M egg); 40 g crystal sugar; 18 g of oil; 20 g coffee; 40 g plain flour; 5 g BAM black cocoa powder; 25 g coffee; 10 g vanilla sugar; 20 g of milk; 30 g egg whites (1 M egg white); 35 g crystal sugar; 35 g ground walnuts; 10 g plain flour; 70 g BAM white chocolate; 250 g sweet whipping cream; 4 g instant coffee powder; 1,5 gelatine leaves; 80 g BAM dark chocolate; 240 g sweet whipping cream; 1 gelatine leaflet; 100 g sweet whipping cream; 60 g BAM dark chocolate; 40 g chopped walnuts

Ingredients:

FOR the cocoa biscuit:

50 g eggs (1 M egg)
40 g crystal sugar
18 g of oil
20 g coffee
40 g plain flour
5 g BAM black cocoa powder

For the coffee solution:

25 g coffee
10 g vanilla sugar
20 g of milk

For the walnut sponge cake:

30 g egg whites (1 M egg white)
35 g crystal sugar
35 g ground walnuts
10 g plain flour

For white chocolate mousse with coffee:

70 g BAM white chocolate
250 g sweet whipping cream
20 g of milk
4 g instant coffee powder
1,5 gelatine leaves

For the chocolate mousse:

80 g BAM dark chocolate
240 g sweet whipping cream
20 g of milk
1 gelatine leaflet

For the chocolate icing with walnuts:

100 g sweet whipping cream
60 g BAM dark chocolate
40 g chopped walnuts

Instructions:

For the cocoa biscuit:

Preheat the oven to 185 °C. Separate the eggs. Line a 17 x 25 cm baking tray with baking paper (bottom). Whisk the egg whites firmly. Whisk the egg yolks with the sugar; add the coffee and oil and mix well. Sift the flour and cocoa into the egg yolk mixture and mix smooth with a hand mixer. Fold in the egg whites with a spatula.

Spread the mixture evenly on the baking tray and bake for 6-7 minutes. Carefully remove the baked sponge cake from the baking tray and cool on a wire rack.

For the walnut sponge cake:

Reduce the oven temperature to 180 °C. Line a 17 x 25 cm baking tray with baking paper (bottom). Whisk the egg whites with the sugar until stiff. Stir the dry ingredients and gently fold them into the egg whites with a spatula.

Spread the mixture evenly on the baking tray and bake for 10 minutes. Carefully remove the baked sponge cake from the baking tray and cool on a wire rack.

For white chocolate mousse with coffee:

Whip 200 g sweet cream to soft peaks and refrigerate. Soak the gelatine in cold water for 5 minutes. In a small saucepan, mix and bring to the boil 50 g of cream, 20 g of milk and the instant coffee. Remove the coffee mixture and dissolve the strained gelatine in it. Pour the mixture over the chocolate and stir with a spatula until the chocolate melts. Then add the whipped cream to the chocolate in three steps with a spatula.

Place the cocoa sponge on the base and position the frame. Using a brush, moisten it with the coffee solution and cover it with the coffee cream. Level the surface and refrigerate.

For the chocolate mousse:

Whip 100 g sweet cream to soft peaks and refrigerate. Soak the gelatine in cold water for 5 minutes. In a small saucepan, mix 140 g cream and 20 g milk and bring to the boil. Wean the cream, dissolve the strained gelatine in it and pour over the chocolate. Stir slowly with a spatula to melt the chocolate and cool until lukewarm. Add the whipped cream to the lukewarm chocolate with the paddle in two steps.

Gently place the walnut sponge on the coffee cream layer and spread the chocolate cream over it. Smooth the surface and place the slices in the freezer for 2 hours.

For the chocolate icing with walnuts:

Bring the cream to the boil and pour it over the chocolate. Slowly stir with a spatula until the chocolate melts. Add the chopped walnuts and stir. Quickly pour the glaze over the cold custard. Cut into slices, decorate as desired and refrigerate.

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Order ingredients with a 10% discount:

Dark chocolate drops, 250 g

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White Chocolate Drops, 250 g

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Black Cacao Powder, 200 g

9,90 €

Recipe book: modern desserts

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Ingredients:

FOR the cocoa biscuit:

50 g eggs (1 M egg)
40 g crystal sugar
18 g of oil
20 g coffee
40 g plain flour
5 g BAM black cocoa powder

For the coffee solution:

25 g coffee
10 g vanilla sugar
20 g of milk

For the walnut sponge cake:

30 g egg whites (1 M egg white)
35 g crystal sugar
35 g ground walnuts
10 g plain flour

For white chocolate mousse with coffee:

70 g BAM white chocolate
250 g sweet whipping cream
20 g of milk
4 g instant coffee powder
1,5 gelatine leaves

For the chocolate mousse:

80 g BAM dark chocolate
240 g sweet whipping cream
20 g of milk
1 gelatine leaflet

For the chocolate icing with walnuts:

100 g sweet whipping cream
60 g BAM dark chocolate
40 g chopped walnuts

Instructions:

For the cocoa biscuit:

	Preheat the oven to 185 °C. Separate the eggs. Line a 17 x 25 cm baking tray with baking paper (bottom). Whisk the egg whites firmly. Whisk the egg yolks with the sugar; add the coffee and oil and mix well. Sift the flour and cocoa into the egg yolk mixture and mix smooth with a hand mixer. Fold in the egg whites with a spatula.
	Spread the mixture evenly on the baking tray and bake for 6-7 minutes. Carefully remove the baked sponge cake from the baking tray and cool on a wire rack.

For the walnut sponge cake:

	Reduce the oven temperature to 180 °C. Line a 17 x 25 cm baking tray with baking paper (bottom). Whisk the egg whites with the sugar until stiff. Stir the dry ingredients and gently fold them into the egg whites with a spatula.
	Spread the mixture evenly on the baking tray and bake for 10 minutes. Carefully remove the baked sponge cake from the baking tray and cool on a wire rack.

For white chocolate mousse with coffee:

Place the cocoa sponge on the base and position the frame. Using a brush, moisten it with the coffee solution and cover it with the coffee cream. Level the surface and refrigerate.

For the chocolate mousse:

Gently place the walnut sponge on the coffee cream layer and spread the chocolate cream over it. Smooth the surface and place the slices in the freezer for 2 hours.