Coffee Cup Cake
A rich, indulgent cake that showcases a whimsical presentation with both dark and milk chocolate, hazelnut, and coffee. The mix of these textures and flavors balances the desert perfectly.
A rich, indulgent cake that showcases a whimsical presentation with both dark and milk chocolate, hazelnut, and coffee. The mix of these textures and flavors balances the desert perfectly.
Shelf life:
3 days
Conservation:
Refrigerated
Containing: 9 Components

Hazelnut Praline with Coffee

Ingredients: Hazelnut Praline with Coffee

  • 1.3 lb
    Hazelnuts without skin, Toasted
  • 14.1 oz
    sugar
  • 1.1 oz
    Arabica Coffee Beans
  • 1 piece(s)
    Nielsen Massey Madagascar Bourbon Vanilla Bean

Preparation: Hazelnut Praline with Coffee

  1. Make a dry caramel with the sugar
  2. Add coffee beans and vanilla pod to the caramel, and quickly add the toasted hazeluts while still warm
  3. Mix to coat with the caramel and spread onto a silcone mat
  4. Let cool to room temperature
  5. Grind with a food processor to obtain a thick paste

View tools

  • Saucepan
  • Silicone mat
  • Food processor
  • Heat proof spatula

Cocoa Cake

Ingredients: Cocoa Cake

  • 4.1 oz
    pasteurized egg yolks
  • 2.5 oz
    sugar
  • 11.8 oz
    Pasteurized egg whites
  • 5.3 oz
    sugar
  • 0.7 oz
    inverted sugar
  • 5.8 oz
    AP flour
  • 2.8 oz
    American Almond Almond Flour, Blanched 5# carton
  • 0.9 oz
    Cacao Barry Plein Arôme
  • 0.9 oz
    DOP Isigny Butter

Preparation: Cocoa Cake

  1. Whip yolks and 70g of sugar
  2. At the same time, whip the egg whites with 150g of sugar and inverted sugar
  3. In a food processor, combine the flours with the cocoa powder and blend until you obtain a homogenous flour
  4. Sift the result
  5. Mix ¾ parts of the meringue with the yolks and add the dry mixture gently and slowly. Finish aerating with the rest of the meringue
  6. Melt the butter at 50ºc
  7. Add the melted butter by thread over ¼ part of the batter and work the mixture until it has a homogeneous texture
  8. Mix into the remaining ¾ batter
  9. Spread over a silicone mat with a 1.5 cm high frame
  10. Bake in a dry convection oven - 185ºc - 12 minutes - closed draft
  11. Let cool to room temperature and freeze. 
  12. Cut into discs 4 cm in diameter.
  13. Soak the portioned discs in the Baileys Coffee & Caramel Bath and leave to rest at room temperatyure for 10 minutes before freezing the cake

View tools

  • Offset spatula
  • Sheet Tray
  • Silicone mat
  • Bowl
  • Food processor
  • 4 cm ring cutter
  • Stand Mixer
  • Tamis
  • Rubber Spatula
  • Whip Attachment

Chocolate Hazelnut Shell

Ingredients: Chocolate Hazelnut Shell

  • 3.5 oz
    Bensdorp Deodorized cocoa butter
  • 5.3 oz
    sunflower oil
  • 2.1 oz
    Cacao Barry Pure Paste 100% Hazelnuts

Preparation: Chocolate Hazelnut Shell

  1. Melt chocolate together with cocoa butter
  2. Add oil and hazelnut paste and mix until homogenous
  3. Precrystalize at 26ºc

View tools

  • Microwave
  • Infrared Thermometer
  • Bowl
  • Rubber Spatula

Creamy Whipped Chocolate & Coffee

Ingredients: Creamy Whipped Chocolate & Coffee

  • 6.2 oz
    heavy cream
  • 0.9 oz
    inverted sugar
  • 1.4 oz
    egg yolks
  • 0.1 oz
    Gelatin sheets
  • 6.3 oz
    espresso coffee
  • 0.4 oz
    Instant Coffee Granules

Preparation: Creamy Whipped Chocolate & Coffee

  1. Combine cream with inverted sugar, and bring to a boil
  2. Scald the yolks and finish cooking the Anglaise. Add the previously hydrated gelatin
  3. Pour in intervals over the chocolate, emulsify properly
  4. Combine the instant coffee and the fresh espresso
  5. Add the coffee mixture to the chocolate base and emulsify
  6. Reserve in the fridge for a minimum of 12 hours
  7. Whip at medium speed and arrange in a bag with a #10 piping tip
  8. Pipe dots on top of the sponge cake

View tools

  • Saucepan
  • Whisk
  • Piping Bag
  • Bowl
  • Stand Mixer
  • Rubber Spatula
  • Whip Attachment
  • Piping Tip #10

Crunchy Hazelnut Gianduja

Ingredients: Crunchy Hazelnut Gianduja

  • 10.6 oz
    Callebaut Hazelnut Praline
  • 1.6 oz
    Cacao Barry Pralin Feuilletine™
  • 15.4 gr
    Fine sea salt

Preparation: Crunchy Hazelnut Gianduja

  1. Place the hazelnut praline in a bowl of a stand mixer at 35ºc with the paddle
  2. Add the pre-crystallized milk chocolate
  3. Mix at minimum speed until it takes on texture
  4. Add the Pralin Feuilletine and continue to mix
  5. Portion 30 grams of gianduja per mold
  6. Insert the frozen, soaked Cocoa Cake discs

View tools

  • Piping Bag
  • Paddle attachment
  • Stand Mixer
  • Rubber Spatula
  • 4 cm Diameter Sphere Mold

Baileys Coffee & Caramel Bath

Ingredients: Baileys Coffee & Caramel Bath

  • 2.1 oz
    sugar
  • 3.2 oz
    whole milk
  • 3.2 oz
    heavy cream
  • 0.1 oz
    Fine sea salt
  • 8.8 oz
    espresso coffee
  • 3.2 oz
    Baileys Liqueur

Preparation: Baileys Coffee & Caramel Bath

  1. Make a blonde caramel
  2. Deglaze with warmed milk and cream
  3. Add salt and allow to cool
  4. Once cold, add espresso and Baileys
  5. Reserve in the fridge

View tools

  • Saucepan
  • Heat proof spatula

Chocolate Mousse 64%

Ingredients: Chocolate Mousse 64%

  • 4.2 oz
    whole milk
  • 4.2 oz
    heavy cream
  • 0.9 oz
    inverted sugar
  • 1.6 oz
    pasteurized egg yolks
  • 9.3 oz
    heavy cream

Preparation: Chocolate Mousse 64%

  1. Bring milk, 120g cream, and inverted sugar to a boil
  2. Blanch the yolks and bring the mixture to 84ºc
  3. Pour the hot Anglaise on top of the semi-melted chocolate and emulsify
  4. Semi-whip the remaining 265g cream and mix gently with the first mixture at about 40ºc
  5. Place into a piping bag

View tools

  • Saucepan
  • Whisk
  • Piping Bag
  • Stand Mixer
  • Rubber Spatula
  • Whisk Attachment

Hazelnut Chocolate Glaze

Ingredients: Hazelnut Chocolate Glaze

  • 7.4 oz
    mineral water
  • 5.5 oz
    sugar
  • 6.3 oz
    glucose
  • 1.2 oz
    inverted sugar
  • 3.5 oz
    condensed milk
  • 0.4 oz
    Gelatin sheets
  • 1.8 oz
    Cacao Barry Pure Paste 100% Hazelnuts

Preparation: Hazelnut Chocolate Glaze

  1. Bring water, sugar, glucose, and inverted sugar to a boil
  2. Add the previously hydrated gelatin and condensed milk to the syrup
  3. Pour the mixture over the chocolate and emulsify with an immersion blender
  4. Add the hazelnut paste and finish emulsifying
  5. Cover the glaze with film so it does not form a skin and let it gel in the fridge for 24 hours
  6. Use at 30/32ºc

View tools

  • Saucepan
  • Immersion blender
  • Bowl
  • Plastic wrap
  • Rubber Spatula

Assembly

  1. Line the molds with a thin layer of Chocolate Hazelnut Shell
  2. Fill the molds with Chocolate Mousse 64%
  3. Place the frozen insert into the cup
  4. Freeze
  5. Unmold
  6. Dip into Hazelnut Chocolate Glaze with the help of a toothpick. Drain the excess
  7. Cover with the Dark Chocolate Molded Coffee Lids

View tools

  • Wooden Skewers
  • Freezer
  • Coffee Cup Silicone Mold

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