Caprese cake with chocolate coffee cream

Featured tools:

Stand mixer

Mix, knead, whisk

Fluted tart mould

28 cm removable bottom

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1. Chocolate and coffee namelaka

   • 220 g heavy cream (35% fat)
   • 125 g dark chocolate (70%)
   • 110 g whole milk
   • 20 g coffee beans
   • 10 g glucose
   • 3 g gelatin

   • First, hydrate the gelatin in cold water for at least 10 minutes.
   • In a saucepan, heat the milk and cream with the crushed coffee beans over medium heat until it comes to a boil. Then, turn off the heat, cover, and let the coffee infuse for about 20 minutes.
   • After that, strain the mixture to remove the coffee beans and return it to the heat along with the glucose. Bring it to a boil, then add the gelatin, stir to combine, and turn off the heat.
   • Next, pour the hot mixture over the chocolate, stir with a spatula, and then blend it using a hand blender until fully incorporated.
   • Transfer the mixture to a container and cover it with plastic wrap in direct contact with the surface. Let it cool, then store in the fridge for at least 4 hours, ideally overnight.

2. Chocolate sponge cake

   • 200 g eggs (4 units)
   • 170 g ground almonds
   • 150 g butter
   • 150 g dark chocolate (70%)
   • 110 g icing sugar
   • 20 g cocoa powder
   • 5 g vanilla paste
   • 4 g salt

   • Start by mixing the room-temperature butter, icing sugar, cocoa powder and salt in a bowl. Mix with a whisk until well combined.
   • Separate the egg yolks from the whites, add the yolks along with the vanilla and melted chocolate, and mix again with the whisk.
   • Add the ground almonds in two or three additions, folding them in with a rubber spatula.
   • In the bowl of a stand mixer, beat the egg whites at medium speed until soft peaks form.
   • Now fold the meringue into the previous mixture in two stages, using a rubber spatula.
   • Grease a 28 cm cake tin with butter, dust it with cocoa powder, and line the base with parchment paper.
   • Pour the batter into the tin and bake with top and bottom heat at 170º C for 30 minutes.
   • Let cool at room temperature.

3. Assembly

   • 20 g icing sugar
   • Crispy chocolate pearls (optional)

   • Once the sponge has fully cooled, place it upside down on a serving plate and dust the sides with icing sugar. Remove the parchment paper from the base.
   • Next, take the chocolate and coffee namelaka from the fridge, whip it briefly to soften, and transfer it to a piping bag fitted with a plain 1 cm nozzle.
   • Now pipe the namelaka in a spiral over the top of the cake, starting from the centre.
   • Finally, optionally decorate with crispy chocolate pearls as desired.
   • Store in a cool, dry place until serving. If not serving the same day, refrigerate and let come to room temperature for at least 30 minutes before serving.

Discover the history of Caprese cake.

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