Chococcino Cake

Ingredients

• 1 bar (4 oz) semi-sweet chocolate, chopped
• 1 tbsp water
• 1 tbsp butter
• 3 eggs, separated
• ¼ cup sugar

• 5 egg yolks
• ½ cup sugar, divided
• 2 tbsp Kahlua
• 3 tbsp Amoretti® Cappuccino-Tiramisu Compound
• 1 cup cream, cold
• 3 egg whites

• 2½ tsp powdered gelatin
• 3 tbsp cold water
• ½ cup + 2 tbsp (5 fl oz) cream
• ¾ cup sugar
• 6 tbsp (3 fl oz) water
• ½ cup + 2 tbsp + ½ tsp cocoa powder
• 1 tsp Amoretti® Cappuccino-Tiramisu Extract O.S.

• 2 - 9" cake pans
• 9" springform pan

Directions

1. Preheat oven to 375°F.
2. In a double boiler, melt chopped chocolate with water and butter, stirring until emulsified.
3. Pour the chocolate into a bowl and set it aside.
4. Separate the eggs, placing the yolks in one bowl and the whites into the mixer bowl.
5. Whip the egg whites to a soft peak, then very slowly “rain” in the sugar while the whites continue to whip.
6. Whip the whites and sugar to form a stiff meringue.
7. Temper the egg yolks into the melted chocolate.
8. Add the egg white meringue one-third at a time, folding gently with each addition until combined.
9. Divide the mixture between two 9-inch cake pans, lined with parchment circles.
10. Bake 10 minutes.
11. Cool for 1 hour, then invert them onto cake boards.
12. Cover and chill overnight or at least two hours.

13. In a double boiler, combine the egg yolks and ¼ cup sugar. Whisk constantly until mixture reaches 140°F.
14. Remove from the double boiler and pour into a mixer and whip until the mixture is cool.
15. Fold in Kahlua and Cappuccino-Tiramisu Compound.
16. Whip the cold cream to a stiff peak.
17. Gently fold the whipped cream into the egg yolk mixture in 2 stages.
18. Whip egg whites to a soft peak, then slowly “rain” in the remaining ¼ cup sugar and continue whipping to form a meringue.
19. Gently fold the meringue into the egg yolk and cream mixture in 2 stages.

20. Line a 9-inch cake pan (springform works best) with plastic wrap, leaving an overhang around the edges.
21. Place one cake layer into the bottom of the plastic-lined springform pan.
22. Pour the mousse over the cake, spreading with an offset spatula for an even layer.
23. Place the other cake layer on top, wrap with the overhanging plastic and then wrap one more time with a new piece of plastic.
24. Freeze overnight.

25. Bloom the gelatin in the cold water, set aside.
26. Heat cream, sugar, and water to simmering, stirring to combine. Once simmering, remove the mixture from the heat.
27. Add the bloomed gelatin and whisk to dissolve.
28. Add the cocoa powder and whisk until it is completely smooth.
29. Strain the glaze and add Cappuccino-Tiramisu Extract, stirring to combine. Let cool for 8 to 10 minutes before using.

30. Remove plastic from the frozen cake.
31. If you are using a spring form pan, unwrap the cake, and place a 9-inch cake board under the cake. (If you used a regular pan, place a cake board over the top and invert the pan to remove the cake.)
32. Place the cake on a rack set over a sheet pan.
33. Pour the glaze over the cake. You may need two coats. If so, freeze the cake for 15 minutes before applying the next coat.
34. Freeze the cake overnight.
35. Let the cake defrost for about 15 minutes before serving.

• For the glaze you can use 3 tbsp Amoretti® Cappuccino-Tiramisu Compound instead of the Cappuccino-Tiramisu Extract.
• The leftover glaze can be used again. Pour unused glaze into an air-tight container and chill.
• Use a heated knife to cut cake cleanly.
• This cake is best served chilled, the mousse will become too soft if it sits out too long.