Ii. Cappuccino Filling - Miele H 6000 Recipe Book

II. Cappuccino filling

Ingredients
100 g dark chocolate
6 leaves of white gelatine
80 ml espresso
500 ml cream
16 g vanilla sugar
80 ml coffee liqueur
1 tbsp. cocoa powder
To dust:
Cocoa powder
Preparation
Melt the chocolate and beat the cream
until stiff. Soak the gelatine in cold
water, then squeeze out the water and
microwave for 20 seconds using 450 W,
or dissolve it in a pan on the cooktop
over a low heat. Leave to cool slightly.
Then add about half of the espresso
and coffee liqueur to the gelatine and
then fold this mixture into the whipped
cream. Put about 2 tbsp. of this mixture
to one side. Halve the remaining cream
mixture and stir the vanilla sugar into
one half and the chocolate and cocoa
into the other half.
Place one layer of cake on a serving
platter and drizzle with a little coffee
liqueur and espresso. Spread the
chocolate cream over this and top with
another layer of the cake. Drizzle with
the remaining liqueur and espresso.
Spread this with the vanilla-flavoured
cream, then top it with the final piece of
cake. Spread the cream you put to one
side over the top of the cake and dust
with a little cocoa powder before
serving.
Serve the gateau chilled.
Baking
35