Espresso Cake

Name: Espresso Cake
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 200 g Milk and dark chocolate; 800 g Whipped cream; 3 TSP Espresso powder; 150 g white couverture; 125 g Butter or margarine; 100 g Sugar; 3 Eggs (size M); 150 g Flour; 20 g Cocoa powder; 1 heaped Tsp baking powder; 4 -5 Tbsp Milk; 1 package (75 g) Mocha beans; 1 TABLESPOON ground pistachio kernels; 7-10 Tbsp Flour and fat; 1 Toothpicks

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 16

200 g Milk and dark chocolate
800 g Whipped cream
3 TSP Espresso powder
150 g white couverture
125 g Butter or margarine
100 g Sugar
3 Eggs (size M)
150 g Flour
20 g Cocoa powder
1 heaped Tsp baking powder
4 -5 Tbsp Milk
1 package (75 g) Mocha beans
1 TABLESPOON ground pistachio kernels
7-10 Tbsp Flour and fat
1 Toothpicks

Directions

1
Roughly chop the chocolate. Heat 750 g cream in a pot (but must not boil). Add chocolate and melt while stirring constantly. Pour into a mixing bowl, stir in espresso powder and chill for about 4 hours. Heat 50 g cream. Coarsely chop the white chocolate coating, melt in the cream and chill for approx. 1 hour.
2
Cream fat and sugar with the whisks of the hand mixer. Stir in the eggs one by one. Mix flour, cocoa and baking powder and stir into the egg mixture alternately with the milk. Put the dough into a greased springform pan (26 cm Ø) sprinkled with flour and smooth it down. Bake the cake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 40 minutes. Take out and let cool in the tin. For the rabbits, form 16 small and slightly larger balls of the white couverture cream. Shape the small balls into rabbit heads with ears and draw faces with a toothpick and some cocoa. Place the rabbit heads on the larger ball and chill. Whip the dark chocolate cream with the whisks of the hand mixer to a firm cream. Cut the cake in half horizontally. Spread half of the cream on the cake base, place the other half on top and spread the rest of the cream all around.
3
For the rabbits, form 16 small and slightly larger balls of the white couverture cream. Shape the small balls into rabbit heads with ears and draw faces with a toothpick and some cocoa. Place the rabbit heads on the larger ball and chill. Whip the dark chocolate cream with the whisks of the hand mixer to a firm cream. Cut the cake in half horizontally. Spread half of the cream on the cake base, place the other half on top and spread the rest of the cream all around. Chill the cake for at least 1 hour. decorate the cake with rabbits, mocha beans and ground pistachios
4
waiting time approx. 1 3/4 hours