Mini Mocha cakes with coffee ganache

Mini mocha cakes with coffee ganache filling.

These little cakes are an amazing delicious and original dessert for all seasons. Very tasty, keep the strong coffee taste and can be served at all hours.

Ingredients

For the cake

3 medium eggs +1 yolk

100g caster sugar

1 sachet vanilla sugar (at supermarkets)

1 cup espresso coffee

90 g all purpose flour

25g cornstarch (maizena)

50 g almond powder

3 pinches of salt

For coffee ganache

200g milk chocolate

100g crème fraîche

15 g butter at room temperature cut into cubes

25g unsalted butter at room temperature cut into cubes

3 tbsp instant espresso coffee diluted in a tbsp of refreshing water.

For the icing

200 g white chocolate

Preheat the oven to 220 degrees (air)

Prepare the cake

In a bowl, mix the flour with the cornstarch the almond powder and salt.

Divide the egg whites from the yolks. Beat 4 egg yolks with the two types of sugar until the mixture becomes white and double-sized in volume.

Add the coffee and continue beating the mixture.

Add the dry ingredients sifted together into the mixture and mix well until they are very well incorporated.

Beat the egg whites to firm meringue and add them once to the eggs. Carefully stir the mixture, gently from bottom to top in order to mix well but not lose volume.

In an oblong cake cooking dish covered with wax paper, pour the cake mixture and bake for about half an hour.

Allow the cake to cool.

Prepare the ganache

Boil the milk in a saucepan and add it in three steps to the milk chocolate. Mix well with a spatula.

Add the butter and mix to homogenize well. Finally, add the coffee and stir until the mixture is thick and creamy.

Put the chocolate ganache for about 15 minutes in the refrigerator.

Cut the cake into four layers.

Dress two oblong forms with cling film and place in each a layer cake. Divide in half and pour on top of each layer the ganache and place in the refrigerator for about 20 minutes. Finally, place one layer on top of the other. Put them in the refrigerator to harden.

Melt the white chocolate and add on top of the two cakes until the surface is completely covered.

Put the sweets back in the refrigerator for about 20 minutes.

Cut into small pieces and serve.

In winter these little cakes stay out of the fridge for about 3 to 4

Recipe and pictures produced and executed by L' Atelier Sucré d' Eleni.