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Despacito cake 

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Delicious Brazilian chocolate coffee cake, composed of a cocoa sponge cake, and a delicate chocolate mousse , a real delight 

I leave you with the pictures for the chocolate sponge cake:

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3 eggs
60g of sugar Packet of vanilla sugar
50g flour
25g cocoa powder

In a bowl whisk the eggs, sugar, and vanilla sugar until the mixture whitens, after pouring the flour and sifted cocoa, mix with a spatula, pour into a buttered circle Heat the oven to 170 degrees for 20 minutes, let cool

For the coffee syrup:

100g of water
2 cases of coffee
50g of sugar
In a saucepan pour the water, sugar, and coffee, bring everything to a boil, remove the saucepan from the heat.

Soak the sponge cake with the hot syrup, set aside

for the chocolate mousse:

300g liquid cream
110g dark chocolate
50g milk chocolate
20g icing sugar
60g mascarpone

Mix the milk chocolate and dark chocolate, melt in a bain-marie In a bowl, whip the liquid cream and whipped mascarpone, add the icing sugar and continue beating to obtain a slightly stiff whipped cream  (the bowl, the egg, and the cream must be very cold) Then add the chocolate to the whipped cream, and mix the two preparations well until you obtain a homogeneous mousse. Pour the mousse over the sponge cake

For the decoration:

Make horizontal lines on the mousse with the melted chocolate, and make lines in the opposite direction, like the decoration of a millefeuille

Reserved 4 hours in the fridge (for me one night is better) and voilo

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