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Wednesday, June 9, 2010

Coffee and Cream Cake


3 large egg yolks
3 large eggs
6 tbs unsweetened cocoa powder
1/3 cup each cornstarch and cake flour
3 cups heavy cream
1 tbs + 3/4 tsp instant coffee granules
1 tsp vanilla
Pinch of salt
3/4 cup sugar
3 tbs coffee flavored liqueur
1/3 cup powdered sugar
4 strawberries, quartered
8 oz dark chocolate, finely chopped

Heat oven to 350 degrees. Over bowl, sift together cornstarch, flour and 4 tbs cocoa, set aside. In double boiler, simmer water. Add next 5 ingredients. Cook until warm, whisking. Remove from heat. Whisk egg mixture until light and fluffy. Whisk in flour mixture and 1 tbs coffee, pour into greased 9" springform pan with removable bottom. Bake 25 min. or until done. Let cool completely. Remove cake from pan, slice horizontally into 3 layers. Beat cream and powdered sugar until stiff peaks form. Reserve 1 cup, stir liqueur, chocolate and remaining coffee into remaining whipped cream. On platter, stack and frost cake layers with chocolate mixture. Sift remaining cocoa over cake. Create pattern on cake with cake comb. Using reserved cream mixture, pipe rosettes on cake, top with strawberries, then serve.

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