Dolce de Café


Ingredients 14
Servings 1
Time

Ingredients

  • COFFEE CREAM
  • 3
    extra-large eggs
  • 80
    ml
    sugar
  • 100
    ml
    strong black Nescafé coffee, cooled
  • 250
    ml
    cream
  • 25
    ml
    castor sugar
  • CAKE
  • 60
    ml
    cocoa
  • 125
    ml
    strong black Nescafé coffee
  • 4
    extra-large eggs, separated
  • 100
    g
    castor sugar
  • 100
    g
    blanched almonds, lightly toasted and finely chopped
  • 100
    g
    walnuts, coarsely chopped
  • 50
    ml
    extra castor sugar
 

Method

 
Prepare the coffee cream about two hours before serving. Beat the eggs and sugar together until pale yellow. Place the bowl over boiling water and beat until thick and light. Slowly add the coffee and continue beating until the mixture is light and fluffy and the eggs are cooked. Remove the bowl from the heat and cool the mixture in the fridge, beating once while it cools. Beat the cream and castor sugar together and fold into the cooled egg mixture. Preheat the oven to 180 ºC (350 ºF). Line a 22 cm springform cake tin with wax paper. Dissolve the cocoa in the lukewarm coffee. Cool. Beat the egg yolks and castor sugar together until thick and light. Slowly add the coffee, mixing well. Add the chopped nuts and mix. Beat the egg whites until soft peaks are formed. Add the extra castor sugar by the spoonful and beat until stiff peaks are formed. Fold into the egg yolk mixture. Pour into the prepared tin and bake for 35 minutes or until the cake has slightly shrunk from the sides of the tin. Allow to cool in the tin, remove the ring and cool the cake completely on a wire rack. Place a slice of the cake on a side plate and pour the coffee cream on top. Makes a medium cake.
 

Read more on: bake
 

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