Description
Strong coffee and a good cognac.. for some reason these two flavors I associate with a male holiday on February 23. And these two ingredients perfectly complement the taste of the cake "Mocha& quot; that I offer to cook for the holiday on February 23.
Ingredients
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Cookies
500 g
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Cream
650 ml
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Powdered sugar
85 g
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Mascarpone
340 g
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Cognac
60 ml
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Vanilla
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Coffee natural
60 ml
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Cocoa powder
2 Tbsp
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Dark chocolate
Cooking
For the cream: whisk 500 ml of chilled cream with powdered sugar until soft peaks form, add the chilled mascarpone and again beat until smooth, lush mass.
Creamy mass, add the brandy, cocoa powder, cooled coffee, vanilla and whisk again all.
The cream turns thick, so for convenience I transferred it into a pastry bag.
The cookies I baked in advance for the basic shortbread recipe, adding the chocolate chips. Can use to purchase cookies. On a serving dish put a split ring from the baking dish (24 cm diameter). Inside the ring lay a layer of cookies, trying to fill all the voids, this breaks a few cookies and the pieces fill the void.
On a layer of pastry from the pastry, apply a generous layer of cream (1/3 part). Repeat layers three times.
The top layer of cream flatten and remove the cake in the fridge for a day. If you want to speed up the process of making the cake, the cookies can be pre-dipped in a mixture of brewed coffee and sugar. Then the cake will be quite a few hours to soak. But dessert will be more "watery".
A day later, remove the split ring from the cake. The remaining 150 ml chilled cream beat with a small amount of powdered sugar to stable peaks. I used 1 tablespoon of powder. Decorate to taste the top and sides of cake whipped cream and grated chocolate. Remove the cake for 1 hour in fridge then serve.
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