The strong coffee taste combined with the delicacy and the sweetness of custard, cream, biscuits…
Zuccotto with coffee
Ingredients for 6 serves: 300 g vanilla ice-cream with coffe, 250 g sponge fingers, 100 g dark chocolate, 2 dl bitter coffee, bitter powdered cocoa, icing sugar.
Dip 2/3 ofc every sponge finger into coffee for a few seconds. Cover a zuccotto mould (diameter 16 cm) with oven foil and then with biscuits and put it into freezer for 10 minutes. Put the ice-cream into the mould and then add pieces of bitter chocolate; level the mixture.
Cover with the remaining sponge fingers soaked in coffee.
Put into the freezer and take out 10 minutes before you serve it.
Put the zuccotto out of the mould and put it on a dish, dust with a lot of bitter powdered cocoa and a few icing sugar.
Otherwise, after having dusted it with cocoa, put on the surface some stars made of paper, dust with icing sugar and then remove the stars with the tip of a knife.
Bon appetit!
Chocolate cake with coffee sauce
Dough preparation: 6 eggs, 250 g butter room-temperature, 250 g sugar, 250 g flour, 1 baking powder bag, 75 g bitter powdered cocoa.
Whip eggs up with sugar until the mixture is clear and soft. Add flour sieved with the baking powder, cocoa, butter and mix until you obtain a homogeneus dough.
Put it into a cake mould (26 cm diameter), previously buttered and powdered with flour.
Put into the oven at 180° for 30 minutes. When the cake is cool, put it out of the mould, cut it into 2 or 3 discs and soak with coffee without sugar and diluted with milk
Make a coffee confectioner’s custard whisking 2 eggs (or 4 yolks) together with 5 or 6 spoons of sugar; add 3 spoons of flour. Mix well and add ½ lt of hot milk and two cup of coffee.
Cook it and mix until you get the desired texture.
Fill the cake with the coffee sauce and cream.
Overlap discs and decorate with whipped cream and grains of hazelnuts.
Coffee cookies
Ingredients: 300 g flour, 200 g sugar, 1 teaspoon of bicarbonate of soda, 1 teaspoon of baking powder, 1 pinch of salt, 1 teaspoon of powdered cinnamon, 1 teaspoon of powdered clove, 7 cl of espresso coffee, 100 g chocolate chips.
Mix the dried ingredients. Whisk together egg, coffee, milk and vanilla powder, then add the liquid dough.
Divide the dough into two parts. Create two sticks (diameter 4-5 cm). Put them on a baking tin and cook them in oven for 30-35 minutes at a medium temperature.
When backed, wait for 10 minutes before cutting them into slices of 1 cm. Toast them on the two sides.
