Black and white coffee menu

AUTHOR
Diane Archer
DIFFICULTY
easy
RATING
4 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 24
  • 450 g white couverture
  • 650 g Dark chocolate coating
  • 1200 g Whipped cream
  • 1 TEASPOON Espresso powder (instant)
  • 200 g Flour
  • 100 g Butter
  • 60 g Sugar
  • 1 pinch Salt
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Flour and fat
  • 7-10 Tbsp Cling film
  • baking paper
  • 7-10 Tbsp Dried peas

Directions

  1. 1

    Chop 400 g white and 600 g dark chocolate separately. Bring 600 g of whipped cream to the boil. Remove the pots from the heat and stir in 1 couverture each. Stir the espresso into the dark chocolate cream. Cover both masses and put them in a cool place for 2 hours. After 1 hour, quickly mix flour, butter in flakes, sugar and salt with the dough hooks of the hand mixer to a smooth dough.

  2. 2

    Wrap in foil and chill for 30 minutes. Roll out short pastry on a well floured work surface in a rectangular (32 x 22) shape. Grease an ovenproof dish (30 x 20 cm) and dust with flour. Line with short pastry. Prick the dough several times with a fork. Line with baking paper and fill with dried peas. Bake blind in the preheated oven (electric cooker: 200 °C /circulating air: 175 °C/ gas: level 3) for approx. 20 minutes. Remove the cake from the oven. Remove baking paper and dry peas. Let the tart cool down on a cake rack. In the meantime, shape the remaining chocolate coating into small rolls with a peeler.

  3. 3

    Line with baking paper and fill with dried peas. Bake blind in the preheated oven (electric cooker: 200 °C /circulating air: 175 °C/ gas: level 3) for approx. 20 minutes. Remove the cake from the oven. Remove baking paper and dry peas. Let the tart cool down on a cake rack. In the meantime, shape the remaining chocolate coating into small rolls with a peeler. Beat both chocolate coating masses with the whisk of the hand mixer until stiff. Fill each piping bag with a large perforated spout and spray alternately diagonally onto the base of the dough. Sprinkle the light chocolate glaze cream with dark chocolate rolls. Sprinkle dark chocolate coating cream with white rolls. Cut into pieces and serve

  4. 4

    Beat both chocolate coating masses with the whisk of the hand mixer until stiff. Fill each piping bag with a large perforated spout and spray alternately diagonally onto the base of the dough. Sprinkle the light chocolate glaze cream with dark chocolate rolls. Sprinkle dark chocolate coating cream with white rolls. Cut into pieces and serve

Nutrition Facts

KCAL
480 kcal
CARBS
35 g
FATS
35 g
PROTEINS
6 g

Categories & Tags

Cakes & PastriesCakeCake

More Delicious Recipes