CookEat Recipe
Gâteau Mocha
A light coffee sponge split into two layers, filled and topped with cold Crème Mocha and lightly dusted with icing sugar.
Method
Steps
Step 1
Heat a fan-assisted oven to 180°C. Line the bottom of a six-inch-square metal pastry tin with baking paper lightly buttered on its food-contact side. Use a tin deep enough to hold all the batter below the rim with room to rise. Have fully cooked, strained and cold Crème Mocha ready; keep it refrigerated at 4°C or below while making and cooling the cake.
Step 2
Separate the four eggs. In a food-safe copper basin with an intact non-reactive stainless-steel lining, place the four yolks, three ounces of granulated sugar, six drops of pure vanilla extract and one tablespoon of very strong black espresso, cooled. Beat briskly with a wooden spoon for five minutes.
Step 3
Beat all four reserved egg whites to a stiff froth. Add them to the yolk mixture with the two ounces of well-sifted flour and fold together gently.
Step 4
Put all the batter into the prepared tin and smooth the surface. Bake for about twenty minutes as a guide, until the sponge is set and springs back lightly, a skewer comes out clean and the centre reaches at least 74°C. Continue baking as needed.
Step 5
Let the cake rest in the tin for ten minutes. Turn it out, remove the baking paper and let it cool completely before adding the cold cream.
Step 6
Split the cake horizontally into two layers. Select the actual cold Crème Mocha portion needed to fill and top this cake and divide that portion into two equal parts. Share one part between the two cut faces, then put the layers back together to form one internal cream filling.
Step 7
Spread the other half of the selected cream over the top and finish with a little icing sugar.
Step 8
Set the whole cake on a clean serving plate and serve promptly.
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