Tuesday, June 25, 2013


Coffee and chocolate are really one of the classic, most loved dessert combinations. With five layers of milk and dark chocolate, cream, coffee, and more cream, this is a real showstopper. And, since it is a no-bake treat, it is perfect for summer days!

For the base
250 grams crushed cocoa biscuits
120 grams butter, softened
50 grams grated milk chocolate
For the mocha jelly
150 ml double cream
50 grams milk chocolate
3 teaspoons instant espresso powder
2 teaspoons unflavoured gelatine
For the cream filling
150 ml double cream
1 tablespoon honey
1 teaspoon unflavoured gelatine
For the dark chocolate filling
200 grams dark chocolate
150 ml double cream

First make the mocha jelly, because it needs time to cool down and start to set. Pour two tablespoons of cold water over the gelatine and leave it for at least 10 minutes to activate. Bring the double cream almost to a boil (but be careful not to let it boil) and pour over the chopped milk chocolate and espresso powder and mix well to combine. Take a tablespoon or two of the hot cream mixture and stir it in the activated gelatine, stir well, then pour it back to the cream mixture and blend well. Set it aside to cool down and start gelling.
For the base, beat the (softened) butter with the grated chocolate until creamy and then gradually add the ground biscuits until you get a thick, crumbly batter. Take a cake pan with removable bottom (20 cm; 8”) and set the ring on a cake board, close the ring and transfer the base batter to it: gently press and flatten out the base, to form a crust. Level it as much as possible, to ensure that the base is well pressed against the sides (so the jelly doesn’t leak out). Pour the cooled jelly over the base and carefully move the entire pan to the fridge and leave it in for at least an hour, it really needs to firm up.
For white filling first activate the gelatine – pour 3 teaspoons of cold water over one teaspoon of gelatine and let it sit for about 10 minutes, to activate. Whip the double cream, along with the honey, until stiff peaks form. Dissolve the activated gelatine over low heat (or in the microwave), but be careful not to let it boil; take a little bit of the whipped cream, stir it in the dissolved gelatine and then pour it in the whipped cream and beat a little more, to incorporate. Carefully spread the white filling over the mocha jelly, level it well and put it back in the fridge.
For the chocolate filling,  make a Ganache by heating up the double cream almost to a boil (but do not boil), then pour over the chopped up dark chocolate, let it stand for a minute or two, then stir it up using a wooden spoon or spatula until the mixture is blended. Allow the Ganache filling to cool down enough to be spreadable, but cool enough not to melt the cream layer.
Once cool, very carefully spread it over the white filling, cover the top of the cake ring with plastic wrap and leave the cake in the fridge overnight. Serve well chilled or even slightly frozen.