In the dobos coffee
Instructions
Cut the cake horizontally in Spain 6 layers and keep one aside.
Stir the coffee liqueur and should be sprayed on the remaining layers.
Melt the chocolate in a double boiler with 150 g of butter and stir until the cream is smooth and homogeneous.
Remove from heat, allow to cool and add the icing sugar.
Melt in a Bain-Marie the gianduja with the remaining butter, stirring until the cream is smooth and homogeneous.
Prepare the caramel by melting the sugar and allow it to brown slightly.
Pour immediately onto the sponge layer Spain held aside and, before they harden, cut the disk into 6 wedges with a knife anointed with oil, then let completely congeal caramel.
Stuffed pan disks of Spain with alternate chocolate creams.
Cover the entire cake with chocolate cream guarnendola.
Resting on the surface of the cake caramelized segments slightly inclined and decorated the Centre of the cake with a dollop of whipped cream.
Ingredients and dosing for 6 persons
- 1 cup of sweetened coffee
- 2 pan of spain (20 cm diameter)
- 300 g of butter
- 150 g of gianduia chocolate
- 150 g of chocolate
- 200 g of icing sugar
- 1 dram of whisky
- 150 g of sugar
- Whipping cream