Christmas Affogato Volcano
Dark chocolate / espresso / vanilla
Pour the hot coffee: the snow melts and the volcano opens.
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9 detailed steps, from preparation to service.
Preparing the cooking
Heat the oven to 170 °C, conventional oven setting (no fan). Line the round mold with 20 cm of baking paper. Dissolve the 4 g of soluble coffee in the 20 g of hot water and keep the mixture aside.
Melt the chocolate
Melt the 180 g of chocolate with the 140 g of butter in a bowl in a bain-marie, stirring gently. Remove the bowl and let cool for 5 minutes so as not to cook the eggs afterwards.
Mix the eggs
Break the 4 eggs one by one in a small bowl and then pour them into a bowl with the 130 g of sugar. Whisk 2 minutes. Add the melted chocolate and dissolved coffee, then mix.
Incorporate the dry ingredients
Mix 100 g of flour with 4 g of baking powder. Pour into the bowl and stir with the spatula until the flour disappears. The dough should remain thick and homogeneous.
Cook without drying
Pour into the pan and cook for 30 to 35 minutes. The blade stitched halfway from the center and edge should come out with a few crumbs, without liquid paste. Leave 15 minutes in the mold and then unmold on a wire rack for 45 minutes.
Cutting the Crater
Place the cold cake on a hollow dish. Cut out a central circle of 7 cm and remove only the top 2 cm with a spoon; keep at least 2 cm of cake underneath. Remove the removed pieces and place them around the crater like clusters.
Powdering the relief
Sauping the 10 g of cocoa on the cake and crumbs. Do not cup the clusters; they must evoke a friable chocolate material, without carved decoration or support.
Lay down the snow
Just before serving, take two balls totaling 200 g of vanilla ice cream and place them in the crater. Bring the cake to the table immediately. Ice is not placed in the refrigerator in advance.
Trigger the affogato
Prepare the 80 g of hot espresso in the small pitcher. Slowly pour half onto the ice and then the rest while observing the melt. The coffee-ice mixture goes down into the crater and overflows slightly, without soaking the whole cake. Cut and serve immediately.
Conservation. Cake alone: 3 days in a cool box. Add ice cream and coffee only to the service; immediately consume the garnished part.
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
- Preheat the oven according to the plug and prepare the mold before mixing the last ingredients.
- Uses the dimensions and cooking mode indicated: a higher or wider mold changes the cooking of the center.
- Follow the visual cues of step by step in addition to the duration. Respect the intended cooling before unmoulding or decorating.
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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