Chocolate biscuit coffee cake (Print Version)
# Ingredients:
→ Cake Base
01 -
A bowl of cooled coffee
02 -
3 or 4 packs of Petit Beurre or Petit Brun cookies (each 300 g)
03 -
Unsweetened cocoa powder
→ Chocolate Cream
04 -
200 g of dark baking chocolate
05 -
150 g of salted butter
06 -
100 to 150 g of granulated sugar (adjust to taste)
07 -
4 eggs, yolks and whites separated
# Instructions:
01 -
Make coffee and let it cool in a bowl.
02 -
Melt the dark chocolate and butter slowly using a double boiler while stirring.
03 -
Put egg yolks and whites into two separate mixing bowls.
04 -
Whisk the egg whites until stiff peaks form and set them aside.
05 -
Blend the yolks with sugar until the texture becomes light and fluffy.
06 -
Pour the melted chocolate-butter mixture into the sugared yolks and mix thoroughly.
07 -
Gently fold the whipped egg whites into the chocolate mixture until blended.
08 -
Line a large rectangular pan or baking tray with parchment paper. Briefly dip the cookies into the chilled coffee and cover the bottom of the pan with them. Spread a thin layer of chocolate cream over the cookies. Continue layering cookies and cream, creating 4 to 5 alternating layers.
09 -
Place the layered cake in the fridge for a minimum of several hours, ideally overnight or 24 hours.
10 -
Before serving, dust the top generously with unsweetened cocoa powder.
# Notes:
01 -
This dessert tastes even better when prepared a day or two ahead of time.