Mocaccina cake recipe by of 14-02-2018 [Updated on 12-09-2018]
There Mocaccina cake it is my latest discovery of the great pastry chef Ernst Knam. In this recipe, a delicious cocoa shortcrust pastry is the basis for a coffee and chocolate cream, covered with a white ganache! Explain them in words Knam recipes it is certainly not like trying them, bite after bite you will feel all the goodness and the union of the various flavors.
To get to work and prepare this recipe you will first need to make the shortcrust pastry, then you will have to try your hand at custard coffee flavor. But let's do one thing at a time and I'll explain everything!
And if you are looking for a dessert to prepare tonight to celebrate Valentine's Day, the mocaccina cake could be the perfect recipe, then let me know if you like it too. A kiss and happy lovers' party: *
How to make mocaccina cake
Start by preparing the cocoa shortcrust pastry. Put the sugar, the butter cut into chunks and the vanilla essence in a bowl and work everything until you get a cream.
Then add the egg and let it mix.
Now add cocoa, flour, yeast and salt.
Work the ingredients until you get a compact dough that you will wrap in plastic wrap.
Then transfer it to the refrigerator where you will let it rest for 1 hour.
Meanwhile, prepare the custard by working the egg yolks and sugar.
Then add the cornstarch and rice flour.
In a saucepan on the stove, put the milk with the engraved vanilla pod.
Bring to a boil, add the mixture and stir continuously until it thickens.
Now move the cream into a bowl, cover with cling film so as not to create a crust on the surface.
Heat the cream separately and melt the chocolate in it.
Stir constantly to prevent lumps from forming.
Then add the instant coffee and chocolate to the cream.
Mix the ingredients well, mixing.
Now take the shortcrust pastry back, roll it out to a thickness of 3 mm on a floured surface.
Now line the tart pan and prick the base with the tines of a fork.
Pour in the coffee and chocolate cream, level it and bake in the oven at 175 ° C for 35 minutes.
Let it cool down.
Prepare the white chocolate ganache by melting the latter and then adding the hot cream.
Pour it and spread it on the tart. Let it cool down
Put the melted chocolate in a pastry bag and draw a spiral starting from the center to the outside.
With a wooden toothpick create the rays, thus forming a spider web.
Your mocaccina cake is ready to be enjoyed.