Chocolate Coffee Cake

EQUADOR
CAKE
Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
2
EQUADOR CAKE
for 2 cakes d=16 cm and h=4.5 cm
GELATIN MASS
Ingredients Total weight: ~ 28 g 100%
Gelatin powder 200 Bloom 4g 14%

Cold water 24 g 86%
1 Pour the gelatin powder into a clean bowl and add cold water. Use a whisk to stir gently.
2 Place the combined mixture in the fridge for 10-15 minutes until the gelatin has expanded and
absorbed all the water.
3 Then, remove the mixture from the fridge and allow it to liquify completely. If foam forms, remove
it with a strainer.
4 Put the mixture back in the fridge until it is completely set again. Then cut it into cubes with
scissors so the pieces can be easily weighed and handled. The ratio of gelatin to water is
always 1:6. One part gelatin to six parts cold water.
5 This gelatine mass can be prepared in advance and stored in the fridge for up to 2 days.
TIP
If you are using gelatin sheets, measure out the same amount of gelatin in grams and soak it in plenty of water.
The gelatin sheets will absorb the perfect amount of water. Then wring the sheets out and use as instructed.
NEUTRAL GEL (NAPPAGE)
Water 210 g 42%

Sugar (1) 230 g 46%
Sugar (2) 50 g 10%
Pectin X58 7g 1%
Lemon juice 5g 1%
1 Combine the water and lemon juice.
2 Gradually add the sugar (2) and pectin X58 mixture.
3 Bring the mixture to a boil, stirring occasionally. Then gradually add the sugar (1) and bring the
nappage back up to a boil.
4 Remove it from the heat and quickly refrigerate until the mixture reaches 3 °C / 37 °F. Store it
between 1-3 °C / 34-37 °F for up to two weeks.
5 Before use, heat the nappage to 50-60 °C / 122-140 °F and dilute it with water if necessary.
EQUADOR CAKE
CHOCOLATE SPONGE
Ingredients
for 2 cake rings d=14 cm Total weight: ~ 346 g 100%
Almond powder 63 g 18%

Sugar (1) 50 g 15%
Egg whites (1) 17 g 5%
Egg yolks 27 g 8%
Whipping cream 35% 17 g 5%
Sea salt 0.8 g <1%
Butter 82% 27 g 8%
Dark chocolate 27 g 8%
Valrhona Guanaja 70%
Sugar (2) 17 g 5%
Egg whites (2) 65 g 19%
Flour 9-10.5% protein 26 g 7%
Baking powder 1g <1%
Cocoa powder 8g 2%
1 In a suitably sized bowl, combine almond powder, sugar (1), salt, egg yolks and egg whites (1).
Stir well until fully combined.
TIP
You can use other types of nut powder. If the powder is toasted, your sponge will taste even better.
2 In a separate bowl, combine the butter, chocolate and cream and heat to 45-50 °C / 113-122 °F.
Gradually add this mixture to the mixture of almond powder, sugar, egg yolks and whites, using
a whisk to stir thoroughly.
3 Add the egg whites (2) into the mixing bowl and whip at medium speed. Once a light foam has
formed, add sugar (2) and whip until voluminous, stabilized and glossy.
4 In 3 stages, add the meringue to the rest of the ingredients and mix with a silicone spatula.
5 Then add the remaining dry ingredients, making sure to sift them first - flour, cocoa powder and
baking powder, and then gently mix with a spatula.
6 Prepare a baking sheet with a silicone mat and two cake rings with a diameter of 14 cm and
a height of 4.5 cm. Measure out 170 g of sponge batter into each cake ring.
7 Bake the sponge in the oven which has been preheated to 170 °C / 338 °F for 8-10 minutes.
The final sponge should spring back when pressed, and a skewer should come out of it
completely dry.
8 Set the sponge aside to cool down at room temperature.
9 After the sponges have cooled down to room temperature, wrap them in cling film (without
removing them from the cake rings) and freeze.
EQUADOR CAKE
CHOCOLATE SHORTBREAD

Cocoa powder 10 g 4%
Butter 82% 55 g 24%
Icing sugar 40 g 17%
Sea salt 1g <1%
Whole eggs 20 g 9%
1 Sift the flour, icing sugar, almond powder, salt and cocoa powder into a mixing bowl. Add cold
butter cut into small cubes.
2 Gently mix the ingredients with a paddle attachment until crumbs, resembling wet sand, start to
form.
3 Add the eggs and continue mixing on low speed until all the ingredients are fully combined.
4 Transfer the dough to an acetate sheet and roll out until your dough reaches a thickness of
3-4 mm. Do not shape the dough into a ball. Then, refrigerate it for 12 hours.
5 After the dough has been in the fridge for 12 hours, roll it out again until it is 2 mm thick and
freeze it to make it easier to work with.
BAKING THE CHOCOLATE SHORTBREAD BASES
Ingredients
Frozen chocolate shortbread dough
1 Using a cake ring cut 2 circles with a diameter of 18 cm out of a slightly frozen shortbread pastry
layer that has been rolled out to a thickness of 2 mm.
2 Transfer the dough to a baking sheet lined with a perforated silicone mat. Cover the dough with
another perforated mat on top. This will guarantee a more even bake and a smooth surface on
both sides. If you don’t have this type of mat, use a fork to poke holes in the chocolate shortbread
dough.
3 Bake the dough at 150 °C / 302 °F for 15 minutes. Set aside to cool at room temperature.
EQUADOR CAKE
WHIPPED COFFEE GANACHE
White chocolate 100 g 17%

Valrhona Opalys 33%
Gelatin mass 24 g 4%
Whipping cream 35% (1) 150 g 26%
Whipping cream 35% (2) 300 g 52%
Whole coffee beans 20 g
Ground coffee beans, the size 6g
of instant coffee granules
Milk to balance the amount
of liquid in the cream
1 Pour the cream (1) into a saucepan and place it on the stove.
2 Add whole coffee beans to the cream and heat it to 80 °C / 176 °F, bringing the mixture to a
simmer.
3 Remove the saucepan from the heat, cover it with cling film and leave it to infuse for at least
30 minutes or overnight, to deepen the flavor of the whipped ganache.
4 When the cream is fully infused with the coffee, strain and weigh the remaining liquid. During the
infusion process, coffee absorbs the liquid from the cream, so the cream will naturally weigh less.
To have a balanced final product, you need to compensate for this loss of fluid by adding milk.
5 Add gelatin to the milk and cream, pour the mixture into a saucepan and heat it until the gelatin
dissolves (60 °C / 140 °F). Then, pour the hot liquid over the white chocolate.
6 Process the mixture with a hand blender until you have reached a homogeneous emulsion.
7 When the mixture has cooled to 40 °C / 104 °F, pour in the cold cream (2) and stir with a silicone
spatula.
8 Add coarsely ground coffee to give your ganache a pleasant, mouth-watering texture that will
complement the cake.
9 Pour the ganache into a new bowl and cover it with cling film. There should not be any gaps
between the ganache and the cling film so as to prevent condensation from forming. Refrigerate
the ganache for at least 12 hours.
10 After 12 hours, the ganache takes on a slightly gelatinous texture. Transfer it to a mixing bowl
and then, using the whisk attachment, whip it at medium speed until it expands and the texture
thickens.
11 Transfer the whipped ganache to a piping bag with an 11 mm tip. If you prefer, you can use a bag
without a tip.
EQUADOR CAKE
CHOCOLATE CRUMBLE
Butter 82% 50 g 20%

Sugar 60 g 25%
Cocoa powder 20 g 8%
Sea salt 1g <1%
Dark chocolate 40 g
1 Add sugar, almond powder, sifted flour, cocoa powder, salt and cold butter, cut into small pieces
into a mixing bowl. Combine all the ingredients using a paddle attachment until a crumb forms.
2 Spread the crumbs out in a thin layer on a baking sheet lined with a perforated silicone mat.
3 Bake in a preheated oven at 150 °C / 302 °F for 15-20 minutes until the color is even and uniform.
4 Set the crumble aside to cool down at room temperature for 30 minutes.
5 Some of the crumble will be used for decoration. To keep it crisp and fresh while storing, coat
140 g of your crumble with a small amount of dark chocolate melted at 40 °C / 104 °F
(use ~ 15 g of chocolate per 100 g of crumble).
6 Transfer the chocolate-coated crumble to a silicone mat or parchment paper and refrigerate or
freeze until solid.
CRUNCHY LAYER

for 2 cake rings d=14 cm
Milk chocolate 20 g 14%

Valrhona Jivara 40%
Baked chocolate crumble 60 g 43%
Hazelnut praline 60 g 43%
Sea salt 0.5 g <1%
1 Combine the milk chocolate, melted at 40 °C / 104 °F, and the praline.
2 Add the baked crumble and stir gently, being careful not to ruin the texture of the crumble.
3 Spread the crunchy mixture out in a thin layer into 2 cake rings with a diameter of 14 cm
(use 70 g of mixture per each ring).
4 Place the 2 crunchy layers in the freezer until completely frozen and then use when assembling
the cake.
EQUADOR CAKE
CHOCOLATE CRÉMEUX WITH COFFEE
Ingredients
for 2 cakes d=16 cm Total weight: ~ 730 g 100%
Milk 3.2% 190 g 26%

Whipping cream 35% 190 g 26%
Sugar 50 g 7%
Egg yolks 75 g 10%
Dark chocolate 225 g 31%
Ground coffee beans, 20 g
the size of instant coffee granules
Milk to balance the amount
of liquid in the cream
Baked and chilled sponges
1 Pour the milk and cream into a saucepan. Add crushed coffee (not too finely ground). Bring the
mixture to a boil, remove it from the heat and leave it to infuse for half an hour, covered with cling
film.
2 When the milk and cream are fully infused with the coffee, strain the coffee and weigh the
remaining liquid. During the infusion process, coffee absorbs liquid, so naturally your mixture will
weigh less. To have a balanced final product, you need to compensate for this loss of fluid by
adding milk.
3 Put the coffee-flavored milk and cream back into the saucepan and place it back on the heat.
4 Meanwhile, mix the sugar and egg yolks until fully combined and gradually pour in the warmed
coffee, milk and cream mixture. Stir well and place back on the heat. Heat this mixture to
85 °C / 185 °F over a low heat while constantly stirring.
5 Remove the saucepan from the heat, pour the mixture over the dark chocolate and process with
a hand blender until an emulsion has formed.
6 While still hot, spread the finished crémeux over the cooled sponge without removing it from its
mold. Add 150 g of crémeux to each sponge.
7 Place the sponge and crémeux layers in the freezer until completely frozen. Pour the remaining
crémeux into a new container, cover it with cling film, making sure it comes into contact with the
crémeux, and refrigerate until stabilized. This crémeux will then be piped on top of the surface of
the cake and used as a decoration.
8 When the sponge and chocolate crémeux layers are completely frozen, remove them from the
molds by slightly heating them with a hair dryer or a heat gun. Then place the sponge and
crémeux layers back in the freezer until the cake is ready to be assembled.
EQUADOR CAKE
ASSEMBLY
Ingredients
Frozen sponge and crémeux layers

Stabilized chocolate crémeux
Frozen crunchy layer
Whipped coffee ganache
1 Prepare all ingredients for assembly and place them on the counter in front of you.
2 Using a pastry bag, pipe 270 g of mousse into a mold with a diameter of 16 cm and a height of
4.5 cm. If you do not have this kind of mold, assemble the cake in a regular metal cake ring with
a diameter of 16 cm and a height of 4.5 cm.
3 Position the sponge and crémeux layers perfectly in the center of each mold, pressing down
slightly and twisting so that the mousse protrudes beyond the edges of the sponge. Using an
offset spatula, smooth out the mousse that has gone over the edges of the sponge and spread it
over the top.
4 Place the crunchy layer flat side up on top of the sponge and press down lightly. Twist it so that it
matches the shape of the cake.
5 Assemble the second cake in the same way. Once assembled, place the cakes in the freezer until
completely frozen.
6 When the cake is completely frozen, remove it from the mold by dipping it in very hot water for
a couple of seconds and then turning it over.
7 Place the cakes back in the freezer and, in the meantime, prepare the glaze.
EQUADOR CAKE
COATING AND DECORATING THE CAKE
Ingredients
Frozen assembled cakes

Chocolate shortbread bases
Glucose syrup 10 g
Chocolate crumble mixed with melted chocolate
Chocolate crémeux
1 Prepare the nappage for coating by adding 20-30% water (200 g of nappage will need 60 g of
water). Heat it in a saucepan until it reaches 60-70 °C / 140-158 °F.
2 Place the cakes on a baking sheet with a glazing rack on top.
3 Pour the nappage into a spray gun reservoir with a 1.4 mm nozzle and spray the frozen cakes.
Place the cakes in the freezer for just a few minutes to stabilize.
4 Pour the glucose syrup into a cornet and use this to stick the shortbread base to the acrylic cake
base. Use an offset spatula to place the cakes onto the chocolate shortbread bases.
5 Decorate the sides of the cake with the pre-made chocolate crumble and melted chocolate.
Choose varying sizes of crumbs so it doesn’t look too symmetrical, but creates an elegant
pattern.
6 Using a pastry bag with a 15 mm diameter open French star tip, pipe the chocolate crémeux on
the surface of the cake in a circle, overlapping approximately 1 cm over the edge to create a
beautiful and neat transition.
https://www.fac https://www.in https://www.
www.kica-academy.com
ebook.com/Inte stagram.com/ youtube.com
rnationalCulinar kica_academy /channel/UC
yAcademyKICA / eHq3KJQLH
g59-MGHpm
10
www.kica-academy.com +380 (68) 863 15 86 info@kica-online.com

Chocolate Coffee Cake

Uploaded by

Copyright:

Available Formats

You might also like

Chocolate Coffee Cake

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Chocolate Coffee Cake

Uploaded by

Copyright:

Available Formats

EQUADOR

Ingredients Total weight: ~ 28 g 100%

Gelatin powder 200 Bloom 4g 14%

NEUTRAL GEL (NAPPAGE)

Ingredients Total weight: ~ 502 g 100%

Water 210 g 42%

1 Combine the water and lemon juice.

2 Gradually add the sugar (2) and pectin X58 mixture.

Almond powder 63 g 18%

8 Set the sponge aside to cool down at room temperature.

Ingredients Total weight: ~ 231 g 100%

Flour 9-10.5% protein 90 g 39%

BAKING THE CHOCOLATE SHORTBREAD BASES

Frozen chocolate shortbread dough

WHIPPED COFFEE GANACHE

Ingredients Total weight: ~ 580 g 100%

White chocolate 100 g 17%

Ingredients Total weight: ~ 241 g 100%

Butter 82% 50 g 20%

Ingredients Total weight: ~ 141 g 100%

Milk chocolate 20 g 14%

CHOCOLATE CRÉMEUX WITH COFFEE

Milk 3.2% 190 g 26%

Frozen sponge and crémeux layers

COATING AND DECORATING THE CAKE

Frozen assembled cakes

2 Place the cakes on a baking sheet with a glazing rack on top.

https://www.fac https://www.in https://www.

You might also like