Cappuccino and Chocolate Crumble Cake
Category: Desserts
Serves: 10
Prep Time: 20 minutes
Cook Time: 50 minutes
The Cappuccino and Chocolate Crumble Cake is a delightful combination of creamy mascarpone, ricotta, rich dark chocolate, and aromatic coffee, all encased in a golden, crumbly base. This dessert is perfect for any coffee lover and makes for an indulgent treat at any gathering. Below, you will find all the details for creating this irresistible cake that balances the flavors of espresso with velvety creaminess and a hint of chocolate.
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 490g |
| Eggs | 170g |
| Sugar | 250g |
| Baking powder | 8g |
| Unsalted butter | 200g |
| Whole ricotta | 200g |
| Mascarpone cheese | 200g |
| Whole milk | 50g |
| Freshly brewed coffee | 15g |
| Powdered sugar (for dusting) | 75g |
| Dark chocolate (chopped) | 50g |
| Powdered sugar (for finishing) | to taste |
Instructions
-
Prepare the Coffee and Crumble Base:
- Start by brewing the coffee using a moka pot. Once ready, set it aside and allow it to cool completely.
- In a large mixing bowl, cut the cold butter into small cubes and add it to the bowl. Follow with the sugar, eggs, sifted all-purpose flour, and sifted baking powder.
- Using your fingertips, quickly work the ingredients together to form a crumbly mixture. This is the base for your cake.
- Grease and flour a 24 cm springform pan, and then press just over half of the crumbly dough into the bottom of the pan. Use your fingers to press it evenly across the bottom, including the edges. The remaining dough will be used for the top.
-
Prepare the Cream Filling:
- In a separate bowl, combine the ricotta and mascarpone. Mix them together until smooth and well-blended.
- Add the powdered sugar to the ricotta-mascarpone mixture and stir until completely incorporated.
- Now, pour the cooled coffee into the milk, and add this coffee-milk mixture to the cheese mixture, whisking vigorously until smooth and fully combined.
- Roughly chop the dark chocolate and fold it into the cream mixture, ensuring the pieces are evenly distributed.
-
Assemble the Cake:
- Pour the creamy ricotta, mascarpone, and chocolate filling onto the prepared crumble base in the pan. Use a spatula to level the cream evenly across the surface.
- Sprinkle the remaining crumble dough over the filling, making sure it covers the entire surface, including the edges.
-
Bake the Cake:
- Preheat the oven to 175°C (347°F) in static mode.
- Place the cake into the preheated oven and bake for approximately 50 minutes, or until the top is golden brown and the cake is firm to the touch.
- Once baked, remove the cake from the oven and allow it to cool in the pan for 10-15 minutes before removing the springform ring.
-
Finishing Touches:
- Once the cake has cooled completely, carefully transfer it to a serving plate. Dust the top generously with powdered sugar for a decorative finish.
-
Serving and Enjoying:
- Slice the cake into generous portions and serve. Each bite will be a delicious combination of creamy, rich flavors with the perfect amount of coffee and chocolate balance.
Enjoy this indulgent cappuccino and chocolate crumble cake with a warm cup of coffee or a chilled glass of dessert wine for the ultimate treat!
This Cappuccino and Chocolate Crumble Cake is the epitome of indulgence. The combination of creamy filling and a crumbly, buttery base makes this dessert a winner for coffee lovers.
