Cappuccino chocolate cake

Ingredients for 1 servings:

• 100 g milk
• 150 g chocolate coating, dark or whole milk, finely chopped
• 15 g gelatin powder
• 8 tbsp milk
• 1 tbsp, heaped cocoa powder, instant (Kaba powder)
• 300 g yogurt (chocolate yogurt)
• 300 ml cream, whipped
• 100 ml milk
• 50 g sugar
• 1 tbsp, heaped cappuccino powder
• 15 g gelatin powder
• 8 tbsp milk
• 300 g yogurt (mocha yogurt)
• 300 ml cream, whipped
• 200 ml whipped cream for decoration
• some coffee powder or cocoa powder
• 16 mocha beans (chocolate decoration)
• 1 sponge cake (chocolate sponge cake), approx. 2.5 cm thick
• 1 pack of cream stiffener

Instructions

Working time approx. 2 hours; Rest time approx. 12 hours; Total time approx. 14 hours

Fine cappuccino taste combined with chocolate cream, also available as a slice or without a base as a dessert

First, place the sponge cake base on a cake plate and place a cake ring around it. If you’re unsure, you’ll find some good recipes in the CK database, e.g., Ep1312 for a Viennese mixture with chocolate. The rest of the base can be used for other purposes or, if well-wrapped, frozen. Preparation of the chocolate cream: In a heatproof container (very small saucepan), mix the gelatine with 8 tablespoons of milk each and let it swell. Heat the 100ml of milk, but do not boil. Add the finely chopped chocolate coating and melt while stirring. Allow to cool, then mix with the chocolate yogurt and the cocoa powder. Dissolve the gelatine over low heat or in a bain-marie, but do not boil. Gradually add a few spoonfuls of the cream to the completely dissolved gelatine and mix thoroughly. Then add this mixture to the remaining cream and mix thoroughly again. Then carefully fold in the whipped cream; this works best with a flat whisk, spatula, or wooden spoon. Now pour the cream onto the cake base, spread it evenly, and then chill. Preparation of the cappuccino cream: In a heatproof container (very small saucepan), mix the gelatine with 8 tablespoons of milk each and allow to swell. Heat the 100ml of milk with the sugar, but do not boil. Add the cappuccino powder and dissolve while stirring. Allow to cool and mix with the mocha yogurt. Dissolve the gelatine slowly, stirring over a low heat or in a bain-marie, but do not allow to boil. Gradually stir a few spoonfuls of the cream mixture into the completely dissolved gelatine. Then carefully stir this mixture into the remaining yogurt cream. Carefully and thoroughly fold the stiffly whipped cream into the cappuccino cream; this is best done with a flat whisk, spatula, or wooden spoon. Carefully spread the cream over the chocolate cream and smooth it down; the two creams must not mix. Then let the cake set in the refrigerator overnight. The next day, loosen the edges of the cake with a thin, pointed knife. This works best if you run the knife along the inner edge, then open the ring and peel it off. Use a cake cutter to mark 16 slices. Whip the cream with the cream stiffener, fill it into a piping bag, and pipe a large rosette of cream onto each slice using a piping bag or similar tool. Sprinkle some coffee powder or cocoa powder on the rosette, if desired, and garnish with a mocha bean. It tastes best served well chilled.