Utensil: mold 26-28 cm
Ingredients:
For the cake:
240 gr. brown sugar 150 cl. olive oil · 150 gr. of flour · 60 gr. instant coffee · 30 gr. cocoa powder · 6 eggs · A tablespoon of yeast · A shot of cognac.
For coverage:
80 gr. of butter · 120 gr. icing sugar 150 gr. of fresh cheese cream · A short black coffee.
Preparation:
· To cook this cake we have to follow a two-step process, The first is the cake and the second is the topping..
· First of all, Preheat the oven to 180ºC and mix all the ingredients for the cake well without leaving any lumps.. It is useful to use whisks or a food processor.. Pour the liquid into the previously greased cake mold on the base and sides and place it in the oven at 180ºC for 45 minutes. Once cooked, let cool.
· The second step is to make the coverage that decorates the cake. Mix the cheese with the butter well, icing sugar and black coffee until you get a creamy texture.
· Once the cake is cold and can be handled, cut it into two halves horizontally, as if it were a sandwich, and moisten the two interior parts with a little syrup (sugar and water) to give it juiciness and moisture. Done this, spread a part of the cream on the lower half and cover the cake again to, finally, cover it on the outside with the rest of the cream and decorate with some coffee beans.
A good song with a lot of groove and appropriate for the dessert of any celebration is the great song “Memphis soul stew” of the king of sax in soul, Kimg Curtis.
ANTONIO HERNANDEZ. Head of kitchen PATA NEGRA RESTAURANT, Baron of Sant Petrillo, 3. T.963 890 954
