ingredients

10 pcs egg whites 500 g granulated sugar 300 g caster sugar 1 pinch salt

Cream

10 Pcs Egg Yolk 300 g caster sugar 100 g cocoa 100 g chocolate 1,5 dl brewed black coffee 500 g butter

cream

cream

10 pcs egg yolk 300 g cocoa 100 g cocoa 100 g chocolate 1,5 dl brewed black coffee 500 g butterh2 class=”title-red”>progress

This cake, very popular with us, is suitable for any occasion, weddings, celebrations or just for a Sunday coffee.

1.

Whisk the egg whites with the granulated sugar over steam for about 10 minutes, add the icing sugar and continue to whisk until the sugar is completely dissolved (taste when you can no longer taste the sugar in your mouth, immediately set aside).

2.

Using a pastry bag with a decorative tip, pipe the cookies in any shape onto the baking paper.

3.

Dry at 70°C with the oven door ajar, I use a piping bag. The drying time depends on the type of oven, for me it takes about 2 hours. After two hours I test if the cake is dry enough, if not I leave it for another half an hour.

4.

Cream – First brew a strong coffee, I use a classic coffee bean, that’s the one I like the best. Mix the brewed coffee and cocoa into a smooth, lump-free porridge.

5.

Stir the egg yolks with the sugar over steam until thickened. Then add the cocoa and coffee slurry, stir, add the chopped chocolate and stir until melted. Add the butter to the hot mixture and stir well until melted as well. Remove, let cool and refrigerate overnight.

6.

Join the two dried cakes, using a pastry bag with a decorative tip, spray the cream between them. Enjoy!