International coffee day: Ernst Knam & # 39; s Coffee Kikko



COFFEE KIKKO

For the chocolate ganache

  • 130 g of pure chocolate 60%
  • 70 ml of fresh cream 35%

Prepare the ganache dark chocolate, bring the cream to the boil in a pan and then pour the chopped chocolate and mix with a whisk until the ganache it will not be fully emulsified.

Wet for the coffee

  • 200 ml of water
  • 100 g of sugar
  • 30 g Lavazza coffee

Prepare the coffee in the coffee and bring water, sugar and coffee to the boil.

For the cake

  • 400 g of soft butter
  • 3 g of Maldon salt
  • 1 vanilla stick
  • 475 g of icing sugar
  • 350 g of eggs
  • 120 g of fresh milk
  • 20 g Lavazza coffee
  • 30 ml coffee liqueur
  • 350 g of flour 00
  • 35 g of cocoa
  • 140 g of starch
  • Bake 12 g
  • q.s. candied sugared cherries

procedure

Mix the soft butter with the salt and add the vanilla pulp and icing sugar. If everything is mixed, add the eggs, milk, coffee and coffee liqueur. After a homogeneous compound is obtained, strain the cocoa, the 00 flour, the starch and the bakingtogether. Combine the half-sugared black cherries and mix everything carefully with the mass. Added ganache. Pour into the right molds and put in the oven at 180 degrees for 20 minutes. Wet i plum cakecome out of the oven with the coffee.

decoration

Brush them with jelly and finish with gold leaf.

Ernst Knam Brand Ambassador Lavazza


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