Chocolate-Espresso Snowcaps

Name: Cake 'Lia' with Coffee Cream
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: Makes 1 serving
Cuisine: international
Ingredients: Ingredients for the sponge: 24 eggs; 24 tablespoons of flour; 24 tablespoons of sugar; 1.5 packets of baking powder. Ingredients for the cream: 200 ml of black coffee; 660 g of sugar; 6 egg yolks; 400 g of Rama (cube); 300 ml of whipped cream; 1 packet of whipped cream stabilizer. Ingredients for soaking the sponges: 6 tablespoons of sugar; 60 ml of rum essence; 400 ml of water. Marshmallow Fondant: 450 g of white marshmallows; 2 tablespoons of water; 2 vials of vanilla essence; 900 g of powdered sugar; Rama for greasing the dish in which we melt the marshmallows; cornstarch for rolling; food coloring for roses and leaves. Grease a dish well with Rama; place the marshmallows in it; add 2 tablespoons of water; and put the dish in the microwave until the marshmallows melt (I put them in for four times of 30 se; but this time also depends on the microwave's power). Be careful to melt in a larger dish as the mar; add the 900 g of powdered sugar and mix well with a spoon until all the sugar is incorporated (it is; dust a foil or a bag with a little cornstarch and let it cool for at least 2 hours. I covered the ca

Ingredients: - 65 g all-purpose flour, freshly sifted - 32 g unsalted butter, at room temperature (soft but not melted), cut into pieces - 25 g cocoa powder, freshly sifted - 4 teaspoons instant coffee - 1 teaspoon baking powder - a pinch of salt - 135 g brown sugar - 1 large egg - 115 g dark or semi-sweet chocolate, chopped - 1 tablespoon milk - 4-5 tablespoons freshly sifted powdered sugar

To prepare these delicious chocolate cookies, it is essential to follow the steps carefully, considering every detail of the cooking process. We start by melting high-quality chocolate in a bain-marie. Make sure the water in the pot is not boiling, but just simmering gently, to avoid burning the chocolate. Once melted, let the chocolate cool to room temperature, making sure it does not harden.

In a generous bowl, sift the flour, cocoa powder, instant coffee, baking powder, and salt. This step not only helps eliminate any lumps but also aerates the ingredients, which will contribute to the final texture of the cookies. Make sure to mix all the ingredients well with a spatula, after which sift them again through a fine sieve to achieve a uniform mixture.

In another bowl, mix the butter with the powdered sugar on low speed until you obtain a creamy and homogeneous composition. It is important not to rush this step, as the air incorporated into the butter will make the cookies fluffier. After the butter and sugar have merged, add the egg and continue mixing, but at a higher speed, until the mixture becomes homogeneous.

Once the chocolate has cooled, add it to the butter and sugar mixture, continuing to mix on low speed. Now is the time to gradually incorporate the dry ingredient mixture, ensuring that each part is well integrated before adding the next. After this, pour in the milk to obtain a creamy and homogeneous dough.

After achieving the desired composition, wrap it in plastic wrap and place it in the freezer for 45 minutes. This step is crucial, as it helps the dough to harden, making it easier to shape.

Meanwhile, you can preheat the oven to 180 degrees Celsius and prepare a large tray lined with parchment paper. Sifting powdered sugar onto a wide plate will give the cookies a more elegant appearance and a pleasant sweet taste.

Once the dough is well chilled, take it out of the freezer and remove the wrap. Break off pieces of dough and form balls with a diameter of 2.5 cm, shaping them with your palms. Make sure each ball is evenly coated with powdered sugar, taking care not to leave any uncovered spots.

Place the dough pieces on the prepared tray, leaving enough space between them, as they will spread during baking. Bake the cookies for about 12 minutes. You will notice how their surface cracks beautifully, and the powdered sugar will give the impression of delicate snow.

After baking, let the cookies cool slightly on the tray, then transfer them with a spatula to a rack to cool completely. At this stage, the cookies will become firmer while still maintaining their fluffy texture and intense chocolate aroma. These delicious treats are now ready to be enjoyed, whether alongside a cup of coffee or as a perfect dessert for any occasion.

Tags: eggs milk unt flour sugar chocolate cocoa christmas and new year's recipes vegetarian recipes recipes for children