Summary

Ingredients

• 100 g milk
• 150 g couverture, dark or whole milk, finely chopped
• 15 g elatin
• 8 tablespoon milk
• 1 tablespoon cocoa powder, instant (Kaba powder) heaped
• 300 g chocolate yourt, not puddin
• 300 ml cream, whipped
• 100 ml milk
• 50 grams sugar
• 1 tablespoon coffee powder, (cappuccino powder) heaped
• 15 g elatin
• 8 tablespoon milk
• 300 g yourt, mocha
• 300 ml cream, whipped
• 1 cup cream, whipped for decoration
• some coffee powder or cocoa
• 16 piece (s) confectionery, (chocolate mocha beans)
• 1 cake base (chocolate sponge cake base, approx. 2.5 cm thick)
• 1 pack cream stabilizer

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Instructions

1. First put the sponge cake on a cake plate and put a cake ring around it. If you are not sure, you will find good recipes in the CK database, e.g. a Viennese mass with chocolate at Ep1312. The rest of the soil can be used for other purposes or frozen well wrapped.
2. Preparation of chocolate cream:
3. Mix the gelatine in a fire-proof container (very small saucepan) with 8 tablespoons of milk each and let it swell, heat the 100ml milk but do not boil it, add the finely chopped couverture and let it melt while stirring. Let it cool down, then mix with the chocolate yoghurt and the kaba powder, dissolve the gelatine on a low flame or in a water bath but do not let it boil and gradually add a few spoons of the cream to the completely dissolved gelatine and stir carefully, then add this mixture to the rest of the cream and stir again very carefully. Then carefully fold in the whipped cream, this works particularly well with a flat whisk, spatula or wooden spoon. Now the cream is poured onto the cake base where it is spread evenly, then chill.
4. Preparation of cappuccino cream:
5. Mix the gelatine in an ovenproof container (very small saucepan) with 8 tablespoons of milk each and let it swell, heat the 100ml milk with the sugar, but do not boil it, add the cappuccino powder and dissolve while stirring. Let cool and mix with the mocha yoghurt. Slowly dissolve the gelatine while stirring over a low flame or in a water bath, but do not let it boil, gradually stir a few spoons of the cream mixture into the completely dissolved gelatine. Then stir this mixture very carefully into the rest of the yoghurt cream. Carefully and thoroughly fold the whipped cream into the cappuccino cream, this is best done with a flat whisk, spatula or wooden spoon. Carefully distribute the cream on the chocolate cream and smooth it out, the two creams must not mix. Then let the cake gel overnight in the refrigerator.
6. The next day, loosen the baking edge with a thin, pointed knife, the best way to do this is to run the knife along the inner edge, then open the ring and pull it off. Mark 16 pieces with a cake divider. Whip the cream with the cream stiffener, pour into a piping bag and spray a nice large cream rosette onto each marked piece with a piping bag or similar, then sprinkle some coffee powder or cocoa powder on the rosette and garnish with a mocha bean. Tastes best when chilled.