Among the most famous and mouth-watering desserts designed by the king of chocolate Ernst Knam, the Mokaccina Cake is the perfect dessert to make for family, friends, or for that special someone.
It is a complex cake, consisting of more than four preparations: chocolate short crust pastry, custard, dark chocolate ganache, white chocolate ganache, as well as the melted chocolate needed for the decoration, a kind of fancy web that twirls along the surface of the cake, making it as beautiful as it is sweet.
Ingredients for the Mokaccina Cake
For the shortcrust pastry
For the custard
For the dark chocolate ganache
For the white chocolate ganache
For the decoration
Procedure
For the shortcrust pastry
Place the chopped butter and sugar in the bowl of the planetary mixer and start working the two ingredients with the paddle (or K whisk) at speed two. When the butter and sugar are well blended, add the egg, letting it absorb well, continuing to mix. Add the flour, baking powder and cocoa and mix quickly. Wrap the pastry in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
For the custard
Bring the milk to a boil. Mix the yolks with the sugar and then the flour. Pour the milk into the yolks, then bring everything to the heat and cook, stirring to prevent it from sticking to the bottom. When the cream has reached the right consistency, line a baking pan with food-grade foil, spread the cream just removed from the heat and cover with the food-grade foil in contact. Allow it to cool.
For the dark chocolate ganache
Chop the dark chocolate finely. Bring the cream with instant coffee to a boil and pour it over the chopped chocolate. Stir quickly starting from the inside out. Allow to cool.
For the base
Preheat the oven to 180°C (350°F). Roll out the shortcrust pastry to a thickness of 3 mm. Arrange the shortcrust pastry in the ring by first cutting out the base and then getting the edges. Prick the bottom with a fork. Mix the custard with the ganache and pour the resulting cream into the shortbread shell. Bake at 180°C and bake for 40 minutes. Take the cake out of the oven and let it cool on a wire rack.
For the white chocolate ganache
Chop the white chocolate finely. Bring the cream to a boil and pour it over the chopped chocolate. Mix quickly starting from the inside out. Allow it to cool.
Finishing the cake
Pour the ganache over the cake base. Chop the dark chocolate and melt it in a bain-marie. Then transfer it to a sac à poche and form a spiral on the surface of the cake starting from the center. Using a toothpick, finish the decoration starting from the outside of the cake toward the center. Let the cake rest the refrigerator for at least two hours before serving.