Cake with chocolate ganache

A cake with a chocolate-coffee ganache One of the best combinations - coffee and chocolate - is an alliance made in heaven. Coffee and chocolate, two products that have a pronounced narcotic effect, create a state of euphoria. This taste will not leave anyone indifferent! Thin biscuit cakes, interlaced with chocolate-coffee ganache, and penciled with ganache from top of the dark chocolate, which gives the cake some contrast and a balance of sweet and bitter taste. Serve your dessert for breakfast in bed with a cup of fragrant coffee.

A cake with a chocolate-coffee ganache One of the best combinations - coffee and chocolate - is an alliance made in heaven. Coffee and chocolate, two products that have a pronounced narcotic effect, create a state of euphoria. This taste will not leave anyone indifferent! Thin biscuit cakes, interlaced with chocolate-coffee ganache, and penciled with ganache from top of the dark chocolate, which gives the cake some contrast and a balance of sweet and bitter taste. Serve your dessert for breakfast in bed with a cup of fragrant coffee.

Ingredients:

• Cream 50 ml
• Chocolate black 100 g
• Wheat Flour 75 gr
• Sugar 75 g
• Sugar vanilla 1 tsp.
• Eggs chicken 3 pcs.
• Cream 100 ml
• Liqueur of coffee 50 ml
• Milk chocolate 200 g

Instructions

• Step 1 For the chocolate-coffee ganache, take the chocolate, cream and coffee liqueur (you can replace the coffee).
• Step 2 Bring the cream to a boil. Remove the pan from the heat and add the chocolate to the cream.
• Step 3 Stir until the chocolate dissolves, then add the liqueur. It is best to use an immersion blender.
• Step 4 Pour the ganache into the bowl and close it tightly with a food film to prevent crust formation. Remove the cream in the refrigerator for at least 3 hours (can be left overnight or even for several days).
• Step 5 For cakes we need eggs, flour and sugar.
• Step 6 Separate the proteins from the yolks. Whisk the yolks and a half of sugar.
• Step 7 In a separate bowl, whisk the squirrels with the remaining sugar and vanilla sugar into a shiny foam.
• Step 8 Combine whipped whites and yolks.
• Step 9 Gradually, gently stirring from the bottom up, pour the sifted flour into the egg-sugar mass.
• Step 10 On a baking sheet covered with parchment paper, distribute the dough with a thin crust.
• Step 11 We send it to a preheated oven to 220 ° C and bake until golden brown for about 10 minutes.
• Step 12 We cut out the mugs from the cooled cake (I used a beer glass for cutting out). Cropped pieces do not eat and do not throw! We still need them.
• Step 13 Lubricate the biscuit with a frozen chocolate-coffee ganache and cover with the second one.
• Step 14 Do the same with the rest of the biscuits, without lubricating the top. Leave the cakes soaked. The remaining ganache is put aside.
• Step 15 It's time for ganache of black chocolate. Bring the cream to a boil. Remove the pan from the heat and add the chocolate to the cream, stir until it dissolves. We leave the ganache to cool.
• Step 16 Now prepare the paste for the cake. The cut pieces of the cake from step 12 are crushed in the combine with the chocolate-coffee ganache remaining after step 14 (about 50 grams of biscuits you need about 3 tablespoons of ganache).
• Step 17 We grind into such a thick paste.
• Step 18 Smear the pastry with the paste.
• Step 19 Finally, we cover the cake with a layer of black chocolate ganache. Cool the finished cake in the refrigerator. Before serving, leave it for half an hour at room temperature.