Author: Zaneta Wasilewska
Skill level: BEGINNERS
You will need:
- 130g plain flour
- 150g caster sugar
- 65 g cocoa powder
- 1/2 tsp of baking powder
- 1/2 tsp of soda powder
- pinch of salt
- 100g buttermilk
- 50ml vegetable oil
- 1tsp Saracino Vanilla food flavouring
- 1 large egg
- 2 tsp of instant coffee diluted in 250ml boiled water
- 250g cherry puree
- 6g gelatine
- 20g cold water
- 100g milk chocolate with nuts
- 60g Feuilletine
- 30g Saracino hazelnut and chocolate food flavouring
- 30g Saracino peanut food flavouring
Tiramisu mousse with coffee
- 8g gelatine
- 20g water
- 3g instant coffee
- 50g icing sugar
- 60g Saracino tiramisu food flavouring
- 500ml double cream
- 150g Saracino cocoa butter melted with 150g Saracino white chocolate drops
- 0.5g Saracino red powder colour
- food safe paint spray
- 7′ cake tins
- baking paper
- confectionery mould with a diameter of 12-13 cm
- heart silicone mould
For the chocolate cake. Sift the dry ingredients into one bowl (flour, sugar, cocoa, powder with soda and salt). In the second bowl, add the wet ingredients (oil, egg, buttermilk)
Add the dry ingredients to the wet ingredients and mix briefly. Get your hot coffee and a whisk ready.
With a slow stream, pour the coffee and mix it together.
Pour the mixture into two low 7-inch cake tins, lined with paper for baking.
Place in an oven preheated to 160 ° (fan oven). Bake for 25 minutes.
After baking, cool the cakes on a wire rack.
Now for the jelly get all your ingredients ready.
Heat the fruit purée to about 50°C, mix the gelatine with water. Prepare a 7 inch shallow dish and cover it with cling film. Heat the gelatine mix in the microwave and add it to the puree. Combine the ingredients.
Pour into the dish and put it in the freezer for a minimum of 6 hours.
Prepare your ingredients for the crunchy base.
Melt the chocolate over a water bath or in a microwave oven. Add both flavour pastes and the Feuilletine. Mix to combine the ingredients.
We prepare a circular confectionery mould with a diameter of 12-13 cm, baking paper and a baking tray.
Line the bottom with baking paper, then transfer the mixture. Put in the freezer for a minimum of 8 hours.
Get all your ingredients ready for the mousse.
Mix gelatine with water and set aside. Measure 100ml of cream and heat it with chocolate and coffee. Stir until dissolved and combined.
Heat the gelatine in a microwave and add to the finished chocolate and coffee mixture and combine.
In a mixing bowl, beat the remaining cream with icing sugar and Tiramisu flavouring paste to a semi-stiff consistency.
Then, in a slow stream, add the previously prepared chocolate-coffee mixture and gently combine with the cream.
Now for stacking the cake. Pour the mousse mixture into a jug. Prepare a heart shaped silicone form, your frozen jelly, crisp base, cake and baking paper.
Cut out a heart shape from the paper that matches the size of our mould. Place the template and cut out the heart shape in our cake and jelly.
To assemble the cake. Place the silicone mould on a rigid base or board. Now prepare the cut jelly, cake and crispy base. Pour a little mousse into the bottom of the mould.
First we place the frozen jelly.
Cover the jelly with a little mousse and place the crispy base over.
Add more mousse and place the cakes. Gently press them down and remove any excess mousse.
Cover the finished cake with cling film and put it in the freezer for a minimum of 12 hours.
To make a suede effect we measure out all the necessary ingredients.
Melt the cocoa butter, put the chocolate in a tall dish
Pour hot cocoa butter over the chocolate.
Blend until combined.
Add the red powder colour and combine with a blender.
We are preparing our Spray Gun. Hire one from Andy. He has everything.
Check the temperature of the mixture (it needs to be between 40-50°C).
Take the frozen cake out of the mould.
Pour the mixture into the tank of the spray gun.
Spray from a distance of about 10-15 cm.
Your cake is ready, you can also add edible gold if you want to give a different effect.