Edible Christmas Coffee Cup
Coffee / dark chocolate / vanilla
You think you're taking your coffee with you? Cut the cup.
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10 detailed steps, from preparation to service.
Preparing the mold
Heat the oven to 165 °C, conventional oven setting (no fan). Line the base and sides of the 14 cm tin with baking paper, trimming any overhang that could reach a heating element. Separately weighs the dough, ganache and blanket.
Fragrance the dough
Melt the 100 g of butter over low heat and let cool for 5 minutes. Heat the 80 g of milk and dissolve the 4 g of soluble coffee. The mixture should be warm, not hot.
Mix without tamping
Break the 3 eggs in a bowl to remove the shells, then whip them with the 120 g of sugar for 3 minutes. Add milk to coffee and butter. Mix the 120 g of flour with the 6 g of baking powder and then incorporate them in the spatula, just until the powder disappears.
Cook and cool
Pour into the pan and cook for 40 to 45 minutes. A blade stitched in the middle should come out without raw paste; prolongs by 5 minutes if necessary. Wait 15 minutes, unmold on a rack and let cool completely, about 1 hour.
Prepare the ganache
Chop 100 g of dark chocolate in a bowl. Bring the 100 g of ganache cream to the first frizz, pour over the chocolate and wait 2 minutes. Stir in small circles in the center until you get a shiny cream. Leave to thicken for 30 minutes at room temperature.
Cut the cup
Place the cold cake on the spot. With a toothed knife, evens the top and then removes a thin slope all around: keeps 14 cm at the top and about 12 cm at the bottom. Then cut horizontally into two discs. Keep the offcuts to taste it; they are not necessary to the decor.
Garnish and stabilize
Spread the ganache on the bottom disc leaving 5 mm free at the edge. Replace the top and refrigerate for 30 minutes. Place the cake on its final dish to no longer move the creamy assembly.
Whip the white cream
Gently whisk the 200 g of mascarpone, the 150 g of cold cream, the 35 g of icing sugar and the vanilla spoon. Increase speed and stops as soon as the whisk marks hold; too battered cream becomes granular. Put 80 g of this cream in a bowl and mix them with 8 g of cocoa.
Draw the cover and sleeve
With white cream, covers the cake with a regular layer of 5 mm. Spread the cocoa cream in a 3 cm high strip in the middle of the flank: it is the edible sleeve. Trace on top a shallow circle, 1 cm from the edge, with the back of a spoon to evoke the lid. Do not add cardboard, straw or plastic.
Serve well net
Refrigerate at least 2 hours. To serve, pass a blade under hot water, wipe it and take a share: the ganache must appear in the center of the coffee cake. The cover and sleeve are also eaten.
Conservation. 48 hours in the refrigerator in a box; take out the cake 10 minutes before serving.
Namely. Recipe proposal: follow the quantities and texture marks of the card. Indicative times. The rendering depends on the ingredients and materials used. The objects of the photographic decoration remain out of the dish.
Baking tips for this recipe
- Chop the chocolate into regular pieces to facilitate its melting on contact with the cream.
- Mix in the center and gradually widen the gesture to obtain a smooth ganache, without unnecessarily incorporating air.
- Respect the indicated rest and temperature of use: a warm, soft or cold ganache does not work in the same way.
Substitutions and variations
To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.
Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.
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