Recipe Mocaccino Log Cake

To prepare this dish

Ingredient list

TOASTED ALMOND VANILLA SPONGE

290 g almond powder
290 g icing sugar
26 g corn starch
2 g baking powder
2 g vanilla extract with seeds
260 g eggs
80 g egg yolks
100 g Mascarpone

WHITE CHOCOLATE COFFEE NAMELAKA

384 g milk
60 g Elle & Vire Professionnel® Excellence Whipping Cream (1)
72 g ground coffee
59 g gelatine mass
280 g white chocolate
624 g Elle & Vire Professionnel® Excellence Whipping Cream (2)

COFFEE PRALINÉ

50 g exhausted coffee grounds
60 g almonds
60 g hazelnuts
180 g sugar
40 g water
1 g fleur de sel

DARK CHOCOLATE MOUSSE

155 g milk
225 g sugar
200 g egg yolks
170 g eggs
174 g gelatine mass
770 g dark chocolate 63%
310 g Elle & Vire Professionnel® Excellence Whipping Cream (1)
1150 g Elle & Vire Professionnel® Excellence Whipping Cream (2)

RECONSTITUTED COFFEE CRUNCH

110 g 40% Milk chocolate
220 g coffee praliné
145 g pure hazelnut paste
230 g feuilletine
1,3 g fleur de sel

GLAZE

500 g hot neutral glaze
200 g water

MILK CHOCOLATE COFFEE SPRAYING MIXTURE

300 g milk chocolate 40%
200 g cocoa butter
2 g liposoluble yellow colouring
10 g exhausted coffee grounds

MILK CHOCOLATE COFFEE DIPPING MIXTURE

500 g milk chocolate 40%
125 g cocoa butter
25 g grape seed oil
1 g liposoluble yellow colouring
10 g exhausted coffee grounds

MILK CHOCOLATE FILAMENTS

300 g milk chocolate 40%

COFFEE BEAN LOG ENDS

300 g dark chocolate 63%

MASCARPONE DECORATIVE CREAM

40 g milk
35 g sugar
28 g gelatine mass
80 g Mascarpone
345 g Excellence whipping cream 35% fat

FINISHING TOUCHES

SQ ground coffee

Elle & Vire products used

Mascarpone

Excellence whipping cream 35% fat

The recipe,
step by step

1. 1

   TOASTED ALMOND VANILLA SPONGE

   Toast the ground almonds. Sift with the dry ingredients, add the eggs, egg yolks and vanilla extract then beat with the paddle attachment of the stand mixer. Combine the mascarpone with some of the mixture then fold in the rest of the mixture.
2. 2

   WHITE CHOCOLATE COFFEE NAMELAKA

   Bring the milk and cream (1) to the boil then add the ground coffee. Let boil for 1 minute then let infuse for 30 minutes. Strain and measure out 360 g of the infused mixture (add more milk if necessary). Rinse the coffee grounds and set aside to dry in the proofer to obtain exhausted coffee grounds. Add the gelatine mass and pour over the partially melted white chocolate. Combine using a rubber spatula while adding the cold cream (2) to create a perfect emulsion. Refrigerate and allow to set.
3. 3

   COFFEE PRALINÉ

   Lightly toast the nuts in a 140°C convection oven for approximately 15 minutes. Heat the water and sugar to
   117°C to obtain a cooked sugar syrup. Add the warmed nuts and exhausted coffee grounds. Stir to coat and allow to caramelize. Add the fleur de sel, remove from the heat and let cool. Grind in a food processor to obtain a smooth paste.
4. 4

   DARK CHOCOLATE MOUSSE

   Bring the milk and sugar to the boil then pour over the eggs and egg yolks in the bowl of the stand mixer. Heat to 70°C in a bain-marie. Beat to the ribbon to make a bombe mixture. Bring the cream (1) to the boil, add the gelatine mass and pour over the partially melted chocolate. At 45°C, combine with the whipped cream (2), then gently fold in the bombe mixture.
5. 5

   RECONSTITUTED COFFEE CRUNCH

   Combine the praliné with the hazelnut paste. Add the melted milk chocolate at 45°C. Gently fold in the feuilletine and fleur de sel.
6. 6

   GLAZE

   Combine the ingredients and bring to the boil.
7. 7

   MILK CHOCOLATE COFFEE SPRAYING MIXTURE

   Melt the ingredients together.
8. 8

   MILK CHOCOLATE COFFEE DIPPING MIXTURE

   Melt the milk chocolate with the cocoa butter, add the grapeseed oil then mix with the liposoluble yellow colouring. Add the exhausted coffee grounds.
9. 9

   MILK CHOCOLATE FILAMENTS

   Temper the chocolate. Using a paper cone, pipe out thin lines of the chocolate onto a well-chilled metal cylinder. Transfer to a sheet of baking paper.
10. 10

    COFFEE BEAN LOG ENDS

    Using a pastry brush, dab the tempered dark chocolate onto a textured silicone mat with a coffee bean design (avoid creating air bubbles). Then spread with a thin layer of tempered dark chocolate using a spatula. Let crystallize slightly and cut out 5 cm squares using a wooden skewer. Let crystallize for 30 minutes at room temperature to facilitate unmoulding.
11. 11

    MASCARPONE DECORATIVE CREAM

    Bring the milk and the sugar to the boil. Add the gelatine mass and the mascarpone. Mix while adding the cream. Refrigerate for at least 4 hours (ideally overnight).
12. 12

    FINISHING TOUCHES

13. 13

    ASSEMBLY

    Spread 1000 g of toasted almond vanilla sponge batter in a Flexipat®. Bake in a 160°C convection oven for
    approximately 15 minutes. Let cool.

    Lightly whip the white chocolate coffee namelaka then spread 1250 g onto the sponge cake (crust side) within a frame (35.5 x 55 x 3 cm) and place in the freezer. Cut into 4 x 55 cm strips to create the inserts.

    Line the bottom of a frame (6 x 6 x 57 cm) with plastic wrap. Pipe in 400 g of dark chocolate mousse. Insert a first strip of frozen namelaka. Pipe in another 160 g of mousse then insert the second strip of namelaka. Finish off with 140 g of mousse, smooth with a pastry scraper to create a rounded surface and place in the freezer. Using a palette knife, spread with 150 g of reconstituted coffee crunch and return to the freezer.

    Unmould and cut the log cakes, spray with a thin coating of glaze and return to the freezer. Spray with the milk chocolate coffee mixture. Dip the bases of the log cakes on an angle in the milk chocolate coffee dipping mixture heated to 35°C (only dip the edges of the bases).

    Whip the decorative cream then pipe out staggered balls using a plain 18 mm nozzle. Sprinkle with ground coffee, decorate with milk chocolate filaments and affix the log ends.

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