Delicate shortbread dough, butter cream "Cappuccino" and airy, chocolate-coffee ganache. Chocolate lovers dedicated..
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Cold butter rubbed with flour into crumbs.
Add powdered sugar and cocoa, mix thoroughly.
Enter the egg yolks, knead a soft, manageable dough.
Wrap in cling film, put into the refrigerator for 30 minutes.
Chilled dough roll out on floured surface to a thickness of 5 mm, put the dough in the form, prick with a fork all over the surface.
(The primary source of specified shape size 35 x 11 cm I used molds with a diameter of 12 cm, height 2 cm, 9 PCs mini cake or a Maxi cake.)
The form with the dough to lay baking paper, put the weights (dry beans/peas).
Bake in preheated to 180° oven for 15 minutes, remove the paper and load, cool completely on wire rack.
To prepare the coffee ganache: in a small saucepan, heat 200 ml of cream, add instant coffee, stir to dissolve coffee.
Bring to a boil, remove from heat.
Add the chopped chocolate. Stir until smooth.
Allow to cool to room temperature.
Whip 150 ml of cream with sugar powder, the parts enter into the cooled chocolate mixture, gently stirring from the bottom up.
Remove the ganache in the refrigerator for at least 1 hour.
For the cream: mix the mascarpone with the sugar, gradually adding the coffee (you can use a mixer, but without fanaticism) until smooth.
Fill a sand-based cream, flatten, put into the refrigerator for 15-20 minutes.
Chilled ganache to shift into a pastry bag, put on top of the cream.
Ready Crostata before serving keep in the refrigerator.