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Displaying items by tag: Cappuccino Cakes With Toasted Nuts
Monday, 19 September 2011 10:49

Cappuccino Cakes With Toasted Nuts

Ingredients

175g white chocolate

3 eggs

3 sheets gelatine

2 tbsp sugar

20ml coffee liqueur

40ml espresso, freshly made and allowed to go cold

1 tsp cocoa powder

250ml cream, suitable for whipping

50g hazelnuts, chopped and toasted

50g amaretti Italian biscuits

(as an alternative, use almond shortbread)

25g meringue biscuits

1 tbsp gianduja (chocolate-hazelnut paste), melted

chocolate-coated coffee beans, to decorate


Method

Chop the chocolate with the Wüsthof Classic IKON 12cm Utility Knife and melt over a hot bain-marie. Soak the gelatine in cold water.

Separate the eggs. Put the egg yolks, sugar and 1 egg white into a beating bowl with the coffee liqueur and beat over a hot bain-marie until pale, thick and foamy (do not let it get too hot!).

remove from the heat and stir in the squeezed out gelatine and the chocolate. Whip the cream until stiff and fold in. Whip the egg whites until they form stiff peaks and fold in also. Divide the mixture between two bowls. Fold the espresso and cocoa powder into one half. Divide this half between four rings (approximately 8 cm in diameter and 6 cm high) and smooth the top. Leave to set.

Crumble the amaretti and meringues and scatter on top of the mousse. Now divide the light mousse between the glasses and smooth the top. Chill for at least 2 hours. Before serving remove the rings and decorate with hazelnuts, gianduja (chocolate-hazelnut paste) and chocolate-coated coffee beans.


Makes 6 cakes

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