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RECIPE
▼ Ingredients
Unsalted Butter 30g
Sugar 30g
Dark chocolate 70% 65g
Milk 50ml
Egg Yolk 2
cocoa powder 15g
Cake Flour 20g
Egg White 2
Lemon Juice 0.5ml
Sugar 30g
Salt little
Mascarpone 40g
Whipping Cream 100ml
Espresso 40ml
Gelatine leaves 2.5g
Sugar 30g
Whipping Cream 160ml
Sugar 15g
cocoa powder
▼Step Instructions
1. Chocolate, butter, sugar, melt in water, add milk and egg yolk
2. Add the sieved cocoa powder and flour, and mix well
3. Add lemon juice and salt to the egg whites, add sugar in portions, and beat until soft and foamy
4. Add the egg whites to the egg yolk paste in portions, mix well, and pour into the mold
5. 170°C / 338°F, 35mins, press down in the cake of the middle, let cool
6. Add sugar and soft gelatin to the coffee. After the light cream is beaten until soft and foamy, add the coffee liquid in portions, add mascarpone and beat until evenly, pour into the middle of the cake, and refrigerate for more than 2 hours
7. Finally, beat the light cream and spread it on the cake
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