Ii. Cappuccino Filling - Miele H 6000 Recipe Booklet

II. Cappuccino filling

Ingredients
100 g dark chocolate
6 leaves of white gelatine
80 ml espresso
500 ml double cream
4 tsp vanilla sugar
80 ml coffee liqueur
1 tbsp cocoa powder
For dusting
Cocoa powder
Method
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 hob 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 3 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 the gateau on a cake
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 layer of
cake. Spread the cream that you put to
one side over the top and dust with a
little cocoa powder before serving.
Serve the gateau chilled.
Baking
35