Woo hoo – it’s World Chocolate Day today so we’re getting into the swing of things with this Mocha chocolata ya ya! Etsy List. They’re not all edible, but they are all sweet as can be!
We’re firm believers in having a little bit of chocolate every day. Dark chocolate is full of antioxidants and it’s believed to lower your blood pressure levels, cholesterol levels and may help prevent memory loss, don’tcha know? How will you be having your chocolate today?
Whisk together the cooled icing ingredients. Cover and chill for 3-4 hours.
Preheat the oven to 180°C/Gas 4/fan oven 160°C. Butter & flour two 20cm/8" loose-based cake tins. Sift the flour and baking powder. Stir the vanilla into the egg yolks. Heat half the milk to boiling point, stir in the coffee to dissolve, then add the rest of the milk and cool.
Cream the butter and 200g/8oz of the caster sugar. Slowly whisk in the egg yolk mixture, then the melted chocolate. Fold in the sifted dry ingredients, the cooled milk and the soured cream. Whisk the egg whites until stiff; whisk in the remaining sugar to form firm peaks. Fold the egg whites into the cake mixture and pour into the tins.
Bake for 30 minutes until risen. Cool, split each cake in two, and layer with the icing.
The cake is delicious when warmed slightly - 30 seconds in a microwave will do it. Serve with crème fraîche, double cream or a scoop of vanilla ice cream. We added some mini chocolate chips for decoration - chocolate covered coffee beans would also work well!
Justin demanded asked very nicely if I would make the chocolate mocha ganache tart that appeared before our eyes in Stella magazine recently.
It was quite a lengthy procedure, but I like baking so it wasn’t too great a hardship.
Also, having just sampled the first slice, I can confirm that it was well worth the effort!
It has an exquisite, subtle coffee flavour and beautiful smooth texture.
We’ve got a couple of friends coming over for a bite to eat later – we might give them a small piece!
Recipe: Serves 6 generously
For the pastry:
175g (6oz) butter, softened
150g (5½oz) icing sugar
350g (12oz) flour
50g (1¾oz) ground almonds
40g (1½oz) cocoa powder
For the ganache:
125ml (4fl oz) milk
2 tbsp coffee beans, whole
65g (2½oz) sugar
6 egg yolks
2 tbs instant coffee
275g (9½oz) dark chocolate, 66% cocoa solids, broken into small pieces
225ml (8fl oz) double cream
2½ tbsp cocoa powder
In the bowl of an electric mixer with a paddle (I used the K-beater), combine the butter with the sugar until smooth. Add the eggs one at a time, scraping down the bowl with a spatula. Slowly add the dry ingredients until blended. Wrap in clingfilm for 3 hours or overnight.
Preheat the oven to 180ºC/350ºF/gas mark 4. Lightly flour the work surface and roll the pastry into a circle 3mm (⅛in) thick. Transfer to a loose-bottomed 25cm (10in) tart tin. Line with paper and baking beans. Bake for 12 minutes, then remove the beans and paper and bake for a further 4 minutes. Leave to cool.
In a small saucepan bring the milk and coffee beans to a simmer, remove from the heat, cover and leave to infuse for 20 minutes. In a heatproof bowl whisk the sugar and egg yolks to combine. Put the instant coffee and chocolate in a separate heatproof bowl. Strain the milk and discard the beans. Return the milk to the pan, add the cream and bring to a simmer. Pour the hot milk on to the egg yolks in a very thin stream, whisking continuously. Return the mixture to the pan and place over a low heat. Cook gently but don’t allow it to simmer, stirring until it is thick enough to coat the back of a spoon. Immediately pour this into the bowl of chocolate, and stir to melt. In a small pan simmer 100ml (3½fl oz) water with the cocoa powder to dissolve it. Whisk it into the ganache.
Pour the ganache into the tart shell and chill for at least three hours to set. Once cold, slice and serve with ice cream or whipped cream.