MONO ROYAL COFFEE

A classic dessert, served in an unusual way. Chocolate sponge cake, layered with nut crackers, coffee Chantilly cream and carrot sponge cake, served with caramel popcorn and pieces of dark chocolate, surprises with its taste and form.

RecipePhoto

Used products and decorations

BRISTLE

Code 331561

ROASTED BLANCHED PEANUT 100% 1KG

Code 6173

CRISPY FLAKES ROYAL

Code 332451

CHOCOLATE MILK 34%

Code CHL35XXC3

CHOCOLATE DARK 72%

Code CHN72XXA3

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Recipe

CHOCOLATE SPONGE CAKE

Ingredients:

120 gButter

40 gIcing sugar

3 gBaking powder

1 gSalt

120 gDark chocolate 72% Barima Artisanal (code CHN72XXA3)

110 gEgg yolks

170 gEgg whites

160 gSugar

120 gPlain flour

Preparation:

Whip the butter with the sugar and salt. Add the yolks one by one. Mix with the melted chocolate. Separately whip the whites with the sugar and add to the first mixture, gently stirring. Finally, add the flour with the baking powder. Put the dough on a 60 x 40 cm baking tray. Bake at 180°C for about 15 - 18 minutes.

NUT CRISP

Ingredients:

200 gMilk chocolate 34% Barima Artisanal (code CHL35XXC3)

200 gRoasted peanut paste 100% Barima Artisanal (code 6172)

300 gRoyal crispy flakes Barima Artisanal (code 332451)

200 gButter

Preparation:

Melt the milk chocolate with the butter at 35°C. Add the peanut paste and blend. Add the crispy flakes at the end. Put the crispy mass onto a chocolate sponge cake.

CARROT CAKE

Ingredients:

200 gEggs

280 ml Oil

400 gSugar

260 gPlain flour (T500)

480 gGrated carrots

10 gBaking soda

20 gGingerbread spice

6 gSalt

Preparation:

Whisk the eggs with the sugar and then slowly add the oil. Add sifted flour, soda, spice and salt to the froth. Finally, add the grated carrots and gently blend it all together. Put the mixture in a 60 x 40 cm baking frame and bake for 20 minutes at 160°C.

CHANTILLY CREAM

Ingredients:

280 gCream 1 (32% fat)

600 g Cream 2 (32% fat)

35 gConcentrated coffee paste

8 gGelatine

280 gMilk chocolate 34% Barima Artisanal (code CHL35XXC3)

Preparation:

Bring the cream (1) to the boil add dissolved gelatine and then add the coffee paste and the chocolate. Stir until the chocolate is melted and add the cold cream (2). Cover with cling film and leave in refrigator for 12 h. When cool, whip the mass and put on the carrot cake. Cool the cake, cut it in strips, assemble into a square and cut into rectangles.

Decoration

Strips of dark chocolate 72% Barima Artisanal (code CHN72XXA3)
Bristle Barbara Decor (code 331561)
Caramel popcorn