Espresso cake
Espresso cake
Jan Proot
Ingredients For 1 servings
Hazelnut sponge cake Araguani Crèmeux
280 g dark cassonade sugar (1) 566 g milk
229 g eggs 566 g Debic Stand & Overrun
76 g icing sugar 264 g egg yolk
305 g hazelnut powder 266 g sugar
382 g egg white 679 g dark chocolate 72%
61 g dark cassonade sugar (2)
153 g flour
9,2 g baking powder
153 g hazelnut oil
153 g Debic butter, Brioche
Coffee cream Chocolate dip
145 g coffee beans 1400 g dark chocolate 865
855 g milk 360 g hazelnut oil
9 g instant coffee powder 400 g grounded almonds
30 g gelatin powder 200 bloom
152 g water
1315 g white chocolate
1332 g Debic Stand & Overren
Coffee glaze
560 g water
850 g sugar
850 g glucose syrup
60 g gelatin powder 200 bloom
300 g water
570 g condensed milk
850 g white chocolate
12 g titan dioxide
10 g Trablitt®
Preparation
Hazelnut sponge cake
Slightly whisk the eggs with the brown sugar (1). Mix with the hazelnut powder and
icing sugar. whip the gg whites with the sugar (2). Combine. Add the sifted flour and
baking powder. Add and mix the melted butter and oil thoroughly. Spread on a
baking tray. Bake at 175°C during 20 minutes.
Araguani Crèmeux
Heat the milk, the cream, the sugar to 60°C. Add the egg yolk and bring to 85°C
(anglaise). Pour over the dark chocolate and emulsify with a hand blender. Use 2 kg
for the frame, the rest is for quenelles.
Coffee cream
Boil the milk and add the coffee beans. Let infuse for 15 minutes. Use 662 g infused
milk and add the instant coffee. Pour over the white chocolate and emulsify with a
hand blender. Add the melted gelatin mass. At 30°C fold in the semi whipped cream.
Use 3,2 kg for the frame , the rest is to prepare quenelles.
Chocolate dip
Mix all ingredients and use at 30°C. Dip the cakes for 2/3 in the mixture and place
on baking paper to crystalize.
Coffee glaze
Heat the water, the glucose, the sugar and the white color at 90°C. Add the
condensed milk. Add the gelatin mass. Emulsify with the white chocolate, using a
hand blender. Add the coffee extract. Use at 35°C.
Assembly
Use a 4 cm high frame. Place in the hazelnut sponge cake. Pour the crèmeux on top
of the cake and freeze. Bring in the coffee cream, deal and freeze again. Glaze the
surface with the coffee glaze. Cut the cakes in desired form. Dip into the chocolate
dip.
Finishing touch
Finish with the quenelles and syphon sponge cake.
