|
||
|
PETITCHEF |
Add your blog-site | Add your recipes | Receive daily menu | Contact us | |
COFFEE MOCHA GATEAU...& a hope for the future!
"Everything that is done in the world is done by hope. " Martin Luther King  The new year brings with it new promise...  As I begin to type this post, Obama is about to be sworn in. The world awaits a new US President, one with promise for a better future, one who believes 'Yes We Can', & also that 'Anything is possible'!  Our son took the days' news to read in school today, which included interesting trivia about Barack Obama. His classmates enjoyed the bits & bobs. They were kicked to hear that his favourite snacks are Chocolate-peanut protein bars, & not some boring stuff. Also were thrilled that he's read every Harry Potter book, though horrified that Obama cannot stand ice-cream now, since he worked at a Baskin Robbins ice-cream shop as a teenager. Maybe he hasn't tried Patricia Scarpin's Stracciatella ice cream ... he'll change his mind!!  Times have never been more difficult, the world's economy never more bleak & recession-wracked, yet, times have somehow never looked more hopeful. Mixed emotions rule the day. With serious thoughts as to what the future holds, I'm mixing flavours to match my thoughts & the momentous occasion.  A coffee sponge layered cake, sandwiched with coffee Chantilly & topped with an ever indulgent dark chocolate gateau with mocha overtones. Chill this beauty & enjoy this light, yet moist, satisfying gateau! If you love coffee, you're gonna love this!!  I made this gateau for my sis-in-laws birthday. She gifted me this beautiful silver-plated cake platter & cake spoon on my birthday, & I could hardly wait to inaugurate it. The sponge that I use in this gateau is made in a unique way, & keeps very moist. It can be made & kept in the fridge 2-3 days in advance. I have used it here previously in this Chocolate Orange Cloud Gateau with amazing reults.  If you are relatively new to my little blog, I might as well tell you that I LOVE ANYTHING COFFEE. Coffee makes my world worthwhile; I'm grouchy as Groucho Marx without my morning cuppa & all my coffee mugs have Garfield on them (my most fave one has him scowling ; it says 'FACE IT'). Pair coffee with bitter/dark chocolate & I'll do anything. Well, maybe anything!  The scrolls on the frosting are inspired by cake art I saw on a beautiful blog, Art of Dessert, where something similar but prettier & much more elaborate had been done with chocolate butter cream. I used a bit of the reserved coffee cream filling, with some left-over ganache & some melted white chocolate to do mine. It wasn't as firm as a butter cream would be, so the sides were impossible to scroll upon.  COFFEE MOCHA GATEAUas adapted from Mandarin Orange Cloud Gateau by Sue Ross, from the book 'Cream Cakes & Gateaux', pg 17 Note: I doubled the sponge recipe to made 2 cakes 9 inch's each to get 4 layers to serve 15 Coffee Sponge: Ingredients: Plain flour - 1/2 cup + 1/8 cup Cornflour - 1/8 cup Baking powder - 2 tsps Instant coffee - 2 tbsps Pinch of salt Castor Sugar - 1/2 cup + 1/8 cup Oil - 5 tbsps (I used sunflower oil) Water - 5 tbsps Eggs - 3 / separated Filling: (for 1 8" cake; double for larger cake) Whipping Cream - 200ml (I use a 20% fat cream) Castor sugar - 3-4 tbsps (as per taste) Instant coffee - 1 tsps Mocha Ganache: (for a 8 " cake; use 350ml cream + 400gms chocolate for larger cake) Cream - 150 ml (20% fat) Dark chocolate - 250gms / broken into pieces Instant coffee - 1 tbsp  Method: Preheat the oven to 190 degrees C. Line an 8" spring form tin. (I made 2 cakes. Used a 9" spring form tin, two times over, since I have just one tin). Sift the cornflour + flour + baking powder + salt + Castor sugar (yes, it's correct) into a mixing bowl. Beat the egg whites till they stand in soft peaks & keep aside. Lightly beat the oil + water + yolks together & stir into the dry ingredients. Beat on low speed until smooth. Fold the whites gently into the yolk mixture. Turn into lined tin & bake for about 45 minutes till well risen & golden brown. Check if it is done with a wooden pick.(Slide a sheet of foil lightly over the top if it begins to brown too fast). Leave in tin for 10 minutes, & then cool completely on rack. Once cool, cut into 2 layers. Note: Make second cake just the same way if you want a large cake to serve 15-16. A small 8" cake, made with the above ingredients, cut into 2-3 layers, will be good for approx 8 servings. Filling: Whip the cream + sugar + coffee till firm. Reserve a little cream for the topping, & sandwich the layers with the rest. Ganache: Put the cream & dark chocolate into a pan heat over low heat till all the chocolate has melted, stirring constantly. Add coffee, stir well, & leave to cool. Frost the sides & top of the cake with the ganache. Scroll on some stuff on top if you have the inclination, else just cover with grated chocolate or sift cocoa over it lightly. Chill well & serve right out of the fridge! This gateau doesn't need to sit at room temperature for a while; it's great! Note: To get neat slices, dip a sharp edged knife into hot water, slice & clean knife between every serving.  All the best to you Mr President ... hope you make good your difficult inheritance! The world waits & watches with baited breath... This post featured on Posted by Deeba
 related searches : Coffee
|
||||||||||||||||||||||||||||||||||||||
Related recipes
(1 vote)
Recipes
Questions answers