CHOCOLATE-COFFEE TERRINE
I named it a terrine, though it’s more of a cake, but anyway I thought this was a divine dessert: layers of crispy meringue, black chocolate cream and fine coffee cream. It’s worth trying it!
Ingredients:
(for 12 servings)
5 egg whites
8 tablespoons of sugar
2 tablespoons of cocoa
200 grams of black chocolate
200 ml whipping cream
2 tablespoons cocoa
Butter cream:
1 tablespoon instant coffee powder
2 tablespoons of hot water
100 grams of unsalted butter
250 g of caster sugar
Mascarpone Cream:
250 g mascarpone cheese
250 g yoghurt
2-3 tablespoons of caster sugar
2 vanilla sugar sachets
Method:
Heat the oven at 150 ºC. Prepare the trays: I used two large trays, covered with baking paper. I drew on one of the trays the stencil of two rectangles with dimensions 10 cm x 25 cm, and I made sure I left enough space between them, and, on the other tray I drew only one rectangle with the same dimensions.
Whisk the egg whites with 8 tablespoons of sugar (gradually added) until a dense foam is obtained, and at the end, add two tablespoons of sifted cocoa powder. Place the composition equally on the three rectangles traced and place the trays in the oven for about 45 minutes, or until the meringue becomes dry (the first 25 minutes at 150 ºC and then at 130 ºC).
Meanwhile, break the chocolate into small pieces and melt it with cream, in a saucepan in bain-marie. Then, transfer the chocolate in a bowl and place it in the refrigerator to cool. When it has hardened a bit, remove it and whisk it with the mixer for about 20 seconds until the color changes.
For the coffee butter cream, dissolve the soluble coffee powder in hot water and leave it to cool a little. Whisk the butter with the mixer in a bowl until its color becomes lighter, and then gradually add the caster sugar. When the sugar has dissolved, add the coffee to the butter cream.
To assemble the cake, place one layer of the meringue on a plate, apply half of the chocolate composition and half of the butter cream, then repeat, and finally top the third layer of meringue. Cool for at least 3 hours, or overnight and sprinkle with cocoa powder before serving.
It can be served with a nice cup of coffee or with mascarpone cream and fresh raspberries.
For the mascarpone cream, whisk in a bowl 250 g of mascarpone cheese with 2-3 tablespoons caster sugar and 2 vanilla sugar sachets. At the end add 250 g of yogurt.