Irresistible coffee cake: The perfect dessert delight

Coffee cake is a treat that will delight every coffee and chocolate lover. It's an ideal combination of lightly crunchy nuts, sweet meringue, and a creamy blend of whipped cream, mascarpone, and coffee. Every bite of this cake is a true pleasure. However, it does have one downside — it mysteriously disappears from the dish very quickly.

The combination of crunchy nuts and sweet chocolate has been translated into this cake. The delicate cream beautifully balances the sweetness of the meringue and chocolate.

The velvety and smooth chocolate glaze is the final touch. It gives the cake an elegant appearance and an intense chocolate flavour.

Nut Base: 

• 6 egg whites,
• 150g sugar, 
• 60g chopped walnuts,
• 60g ground walnuts, 
• 100g shredded coconut. 

Coffee Cream: 

• 500ml double cream, 
• 500g mascarpone, 
• 1 whipped cream stabiliser, 
• 3 tablespoons instant coffee, 
• 3 tablespoons icing sugar, 
• 1 teaspoon vanilla extract. 

Remaining Ingredients: 

• 150g chocolate biscuits, 
• 200g dark chocolate, 
• 2 tablespoons double cream, 
• walnuts for sprinkling.

Preparation method:

Step 1. In a bowl, beat the egg whites into a stiff foam, adding the sugar gradually. Then, fold in the ground and chopped walnuts along with the shredded coconut. Line the bottom of a 28x18 cm baking tray with greaseproof paper. Transfer the egg white mixture and place it in an oven preheated to 170 degrees Celsius (fan 150 degrees). Bake for 30 minutes.

Step 2. In another bowl, combine the mascarpone and double cream, then start mixing. Add the whipped cream stabiliser, vanilla extract, icing sugar, and instant coffee, and mix until you achieve a smooth coffee cream.

Step 3. Spread the coffee cream over the cooled baked base and arrange chocolate biscuits on top.

Step 4. Melt the chocolate in the double cream and pour it over the cake. Sprinkle with chopped walnuts and place in the fridge for at least 4 hours, preferably overnight. Enjoy!