Kaluga

For 6 people

  • 200 gr. chocolate rich in cocoa
  • 100 gr. icing sugar
  • 100 gr. butter + a little for the mold
  • 30 gr. flour + a little for the mold
  • 4 eggs
  • 4 tsp. tablespoons strong coffee
  • 1 tsp. tablespoon of liquid extract of coffee
     
  • For the frosting:
  • 100 gr. chocolate rich in cocoa
  • 1 tsp. coffee oil
     
  • For the scene:
  • Some coffee beans chocolate

 

40 mn.
45 mn. env. 200°C.(th.6/7)/

 


 

 

  1. Preheat oven to 200 ° C. (th.6 / 7)
    In a bowl, break chocolate into pieces and have it melt in a bain-marie.
    Mix the coffee extract in strong coffee and pour in the melted chocolate.
    Add the butter pieces.
    Mix everything until a smooth paste Book.
     
  2. Separate the white of egg yolks.
    In a bowl beat the egg yolks with 75 gr. icing sugar until the mixture white, add to it the flour, then chocolate paste. Mix.
    Beat the white snow closes with the remaining icing sugar.
    Fold them gently in preparation for the chocolate (by lifting with a wooden spoon from bottom to top).
     
  3. Butter and flour a mold to be missed by 22 cm. in diameter and pour in the preparation.
    Fill to 3 / 4 plate hollow oven with boiling water.
    Put it failed to pan, and bake 45 minutes. in a water bath.
    At the exit of the oven, remove the cake immediately on a wire rack and let cool in the mold because the mold would be very difficult.
    When the cake is cold, place it on a serving platter.
     
  4. Prepare the frosting:

    In a bowl, break chocolate into pieces and have it melt in a bain-marie. Remove from heat, add oil and mix until everything is well smooth. Spread the frosting over the entire surface of cake with a flexible spatula. Then let the glaze to solidify without a fee because it would tarnish the icing. Dispose of coffee beans in chocolate around the cake.