We are searching data for your request:
Upon completion, a link will appear to access the found materials.
We prepare first leaf. Mix the egg whites with a pinch of salt and gradually add the sugar alternating with water and continue mixing until you get a hard and shiny foam. Then add the yolks mixed with the oil and mix again. At the end, incorporate the flour mixed with cocoa and coffee, using a spatula and mixing with light movements, so as not to leave foam.
Pour the composition in a tray lined with baking paper and put in the preheated oven at 175-180 degrees for 25-30 minutes (check with a toothpick if the top is baked)
For the cream:Mix the yolks with the sugar until it doubles in volume. Add two tablespoons of liquid coffee and mix quickly. Put the yolk mixture in a heat-resistant bowl and add the rest of the coffee, stirring quickly again. Put the pot on the fire and stir until it thickens like a pudding. (At first it will make a little foam but don't be scared, it's ok, keep stirring until it thickens). Remove from the heat and let cool.
Separately, mix the soft butter until it becomes creamy and gradually add the coffee cream, mixing each time.
Assembly: Cut the top in half. Place the first sheet on a plate and syrup it with half the amount of syrup.
Grease the top with three quarters of the cream and place the second sheet that you syrup with the rest of the syrup.
Mix the whipped cream until it hardens and add the cream left aside.
Grease the second sheet with this cream and scrape the dark chocolate over it.
Refrigerate until the next day, at least 3 hours before serving.