Guanaja Coffee Cake by Antonio Bachour

Guanaja Coffee. Guanaja Coffee Cake — Yield: 15

Guanaja 70% Chocolate Cake

1. In a mixer with the whisk attached combine sugar and eggs.
2. Once combined add the milk following with the melted butter and chocolate.
3. Finish adding the sifted dry ingredients.
4. Bake 162°C for 10-12 minutes in a sheet pan linen with silicone mat. Let cool and cut in desire shape. Reserve in the fridge.

Chocolate Cremeux

1. Make a creme anglaise and cook to 82°C. Strain through a fine sieve over the partially melted chocolate in order to get a smooth, shiny texture (mix with the rubber spatula).
2. Process the emulsion with a hand blender to perfect the cremeux.
3. Fill 3/4 of Pastel Pavoni mold and close with the chocolate cake. Keep in the freezer until ready to use.

Coffee Chocolate Whipped Ganache

1. Bring 250 g heavy cream, instant coffee, invert sugar and glucose to a boil in a small pot.
2. Pour over chocolate and whisk until smooth.
3. Add 375 g chilled cream and process with a hand blender until smooth. Refrigerate overnight to set.
4. Transfer to a pastry bag with a #1 round pastry tip for Assembly.

Crunchy Milk Chocolate

1. Melt the chocolate and cocoa butter to 35°C (95°F) and add small pieces of ground hazelnut.
2. Use immediately.

Assembly

1. Use a small knife to help dip the small cakes into the Crunchy chocolate.
2. Pipe the whipped ganache on top the cake.
3. Decorate with chocolate decoration.