COFFEE CAKE

### Chocolate Cake Layers **Step 1:** Preheat the oven to 170°C (338°F). **Tip:** Make sure all ingredients are at room temperature for the best results. **Step 2:** Separate the eggs into yolks and whites. **Tip:** Use a clean, dry bowl to beat the egg whites for better volume. **Step 3:** Combine the egg yolks with 20 g (0.70 oz) of brown sugar (#1) and 20 g (0.70 oz) of almond flour. Whip until light and fluffy. **Step 4:** In another bowl, beat the egg whites on medium speed until they become frothy. Gradually add 15 g (0.55 oz) of white sugar (#2) and continue whipping until medium peaks form. **Step 5:** Melt 15 g (0.55 oz) of bitter chocolate with 40 g (1.40 oz) of butter in a saucepan over low heat, stirring continuously. Cool down the mixture. **Step 6:** Incorporate 1/3 of the egg whites into the cooled chocolate mixture, then whisk thoroughly. **Step 7:** Fold in 15 g (0.55 oz) of sifted cocoa and the egg yolk mixture. Finally, gently mix in the remaining egg whites using wide circular motions. **Step 8:** Pour the batter into two 16 cm (6.3 inch) molds and bake for 18-20 minutes. Let them cool on a wire rack and wrap them in cellophane. Refrigerate overnight.

### Almond Cake Layers **Step 1:** Preheat the oven to 180°C (356°F). **Step 2:** Sift 5 g (0.20 oz) of flour, 15 g (0.55 oz) of almond flour, and 15 g (0.55 oz) of powdered sugar together into a bowl. **Step 3:** Beat 1 egg white with 8 g (0.30 oz) of white sugar on medium-high speed until medium peaks form. **Step 4:** Fold in the sifted flour mixture with a spatula until thoroughly combined. **Step 5:** Transfer the dough into a pastry bag and spiral it into a 16 cm (6.3 inch) ring mold. Bake for 10 minutes until slightly golden. **Step 6:** Cool on a wire rack, cover with foil, and refrigerate until assembling.

### Chocolate Streusel **Step 1:** Cut 15 g (0.55 oz) of butter into small cubes and freeze for 15 minutes. **Step 2:** Combine 15 g (0.55 oz) of brown sugar, 15 g (0.55 oz) of almond flour, 2 g (0.05 oz) of cocoa, 1 g (0.05 oz) of salt, and 17 g (0.60 oz) of flour in a bowl. **Step 3:** Add the chilled butter cubes and rub the mixture until crumbs form. **Step 4:** Preheat the oven to 155°C (311°F). **Step 5:** Spread the mixture on a baking sheet lined with parchment and bake for 10 minutes. **Step 6:** Once cool, store at room temperature in a bowl. **Tip:** Reserve some streusel for later use and store the rest in a sealed jar in the fridge.

### Coffee Meringue **Step 1:** Bring 1 egg white to room temperature. Mix 50 g (1.75 oz) of sugar with 3 g (0.10 oz) of very finely ground coffee. **Step 2:** Beat the egg white until soft peaks form. Gradually add the sugar-coffee mix in 3-4 additions, beating continuously until you get stiff, glossy peaks. **Step 3:** Transfer the meringue into a pastry bag, forming desired shapes on a parchment-lined baking sheet. **Step 4:** Preheat the oven to 100°C (212°F). Bake for 50-75 minutes, checking occasionally for doneness. Let cool. **Step 5:** Fry 25 g (0.90 oz) of almond petals in a dry pan until golden brown. Cool and set aside.

### Coffee Creme **Step 1:** Steep 5 g (0.20 oz) of ground coffee in 250 ml (8.50 fl. oz) of cream in the fridge for 10-12 hours. **Tip:** Place in the freezer for 10-15 minutes before whipping. **Step 2:** Hydrate 5 g (0.20 oz) of powdered gelatin in 40 ml (1.40 oz) of cold water and let it swell. **Step 3:** Mix 160 g (5.65 oz) of milk with 1 tbsp (15 ml) of Baileys, heat to 30°C (86°F). **Step 4:** Whip 2 egg yolks with 100 g (3.55 oz) of sugar until pale and fluffy. Add 12 g (0.40 oz) of corn starch and mix until smooth. **Step 5:** Pour the warm milk into the yolk mixture in a thin stream while stirring. Heat in a water bath, stirring constantly, until thickened. Strain if necessary. Add the second part of the coffee and stir. **Step 6:** Melt the gelatin in the microwave and add it to the cream mixture, mixing until dissolved. **Step 7:** Whip the chilled cream until stiff. Fold it into the coffee custard gently using a spatula. **Step 8:** Transfer to a pastry bag for cake assembly.

### Chocolate Jelly (filling) **Step 1:** Soak 2 g (0.05 oz) of gelatin in cold water. **Step 2:** Combine and warm up 50 g (1.75 oz) of bitter chocolate and 25 ml (0.80 oz) of Baileys, stirring continuously. Set aside. **Step 3:** Heat 75 ml (2.50 oz) of milk until almost boiling, then remove from heat. Add the gelatin and mix until dissolved. **Step 4:** Mix the milk with the chocolate mixture until smooth. Cool to 30°C (86°F). **Step 5:** Pour over the cake and refrigerate until set. **Tip:** Make sure the cake is well-chilled before pouring the jelly to get even layers.

### Assembly **Step 1:** Cut both chocolate cake layers and the almond layer with a 14 cm (5.5 inch) ring. **Step 2:** Make an espresso and let it cool to room temperature. **Step 3:** Line a 16 cm (6.3 inch) ring mold with cellophane and acetate film. **Step 4:** Place one chocolate cake layer at the bottom and soak with coffee. Spread 1/3 of the coffee creme. **Step 5:** Add streusel, almond petals, and coffee meringue on top of the creme. **Step 6:** Place the almond cake layer and press gently. Soak with coffee and repeat the layering process. **Step 7:** Finish with the second chocolate cake layer and smooth the top. **Step 8:** Chill the cake in the refrigerator for an hour, then freeze for 10-12 hours. **Step 9:** Prepare the chocolate jelly and pour it over the cake. Refrigerate for 2 hours before serving, **Step 10:** Decorate as desired. **Tip:** Ensure the cake is well-chilled before spreading the jelly for a smooth finish.