- Mocha Cake
For the Cake:
Unsalted butter, for greasing
3 and 1/2 oz (100 grams) plain flour, plus extra for dusting
4 eggs, separated
3 and 1/2 oz (100 grams) caster or superfine sugar
Grated rind of 1 lemon
For the Sauce:
2 oz (50 grams) caster or superfine sugar
4 fl oz (120 ml) brandy
For the Coffee Cream:
7 oz (200 grams) unsalted butter, softened
3 egg yolks
2 fl oz (50 ml) freshly brewed strong coffee
9 oz (250 grams) icing sugar
For the Decoration:
2 oz (50 grams) blanched almonds, roasted
2 oz (50 grams) candied cherries
Preheat the oven to 180°C (350°F) Gas Mark 4.
Grease a cake tin with butter and lightly dust with flour.
To make the cake, beat the egg yolks with the caster sugar and lemon rind in a bowl until the mixture has trebled in volume.
Stiffly whisk the egg whites in a grease-free bowl and fold into the mixture.
Sift in the flour, stirring gently.
Pour the mixture into the prepared tin and bake for 30 minutes.
Leave to stand in the tin for a few minutes, then turn out on to a wire rack to cool.
Prepare the Sauce:
Put the caster sugar in a small saucepan, add 4 tablespoons water and bring to the boil, stirring until the sugar has dissolved.
Remove the pan from the heat, add the brandy and leave to cool.
Prepare the Coffee Cream:
Cream the butter in a bowl until light and smooth, then beat in the egg yolks, one at a time.
Beat in the coffee and icing sugar.
Set 1 tablespoon of the cream aside.
Slice the cake in half horizontally.
Sprinkle the lower half with one-third of the sauce and spread with one-third of the coffee cream.
Top with the other half of the cake, spoon the remaining sauce over the top and sides and spread all except the reserved tablespoon of cream over the top and sides.
Decorate the sides with the almonds and arrange the candied cherries and curls of the reserved coffee cream alternately on top. Serves 6.
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