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Original recipe by Bruno Couret - “Dulce placer” individual cake

Original recipe by Bruno Couret.
Recipe for a 54 cm x 9.5 cm loaf tin, making 15 cakes.

Coffee sponge

Egg whites - 300 g
Sugar - 120 g
Egg yolks - 200 g
Sugar - 100 g
Butter - 140 g
Trablit© coffee extract - 10 g
Strong flour - 120 g
Cornflour - 60 g

Melt the butter and add the Trablit coffee extract. Beat the egg yolks with 100 g of sugar until pale. Whisk the egg whites with 120 g of sugar until stiff. Combine the two mixtures and add the butter, flour and cornflour. Spread onto Premium baking paper and bake at 180 °C in a fan-assisted oven for approximately 10 minutes. Then cut into strips.

Almond, hazelnut and chocolate crunch

Royaltine praline - 350 g

Creamy coffee milk

Milk - 150 g
Chopped coffee beans - 5 g
Cream - 340 g
Gelatine leaves - 6 g
36% milk chocolate coating - 340 g
Trablit© coffee extract - 3 g
Egg yolks - 115 g

Leave the coffee beans to infuse in the milk for 12 hours (cold infusion). Strain and add the egg yolks, cream and Trablit coffee extract, then heat to 85 °C. Add the gelatine, pour over the milk couverture and whisk. Pour into a 54 cm x 7 cm stainless steel mould. Set aside.

Light chocolate and hazelnut cream

Milk - 100 g
Cream - 35 g
Egg yolks - 100 g
Pure hazelnut paste - 25 g
Sugar - 55 g
61% DGF dark chocolate couverture - 200 g
Cream - 210 g
Gelatine leaves - 3 g

Heat the milk, 35 g of cream, egg yolks and sugar to 85 °C. Add the gelatine and pour over the dark chocolate coating, add the pure hazelnut paste and whisk. Leave to cool and add the rest of the whipped cream. Whip immediately.