• Prep Time 50 minutes
  • Cook Time -
  • Serving For 1 people
  • Difficulty Hard

Recipe Description

This recipe is a courtesy of Anchor Dairy

This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • Almond Sponge
  • 300g Whole Egg
  • 140g Ground Almond
  • 140g Icing Sugar
  • 30g Low Protein Flour
  • 30g Anchor Unsalted Butter
  • 200g Egg White
  • 30g Sugar
  • Coffee Syrup
  • 160g Water
  • 100g Sugar
  • 6g Instant Coffee
  • Chocolate Ganache
  • 160g Dark Chocolate
  • 160 Anchor Whipping Cream
  • Coffee Butter Cream
  • 150g Sugar
  • 75g Water
  • 4g Instant Coffee
  • 250g Anchor Unsalted Butter
  • Dark Glaze
  • 30g Water
  • 35g Anchor Whipping Cream
  • 50g Castor Sugar
  • 20g Cocoa Powder
  • 15g Water
  • 3g Gelatine Powder


    Almond Sponge
  1. In a mixing bowl, put in the whole egg, ground almond and icing sugar mix until creamy and fluffy
  2. In another bowl, whisk the egg white with sugar then whip until stiff peaks
  3. Slowly mix the meringue into the cake mixture then add flour and lastly fold in the melted Anchor Unsalted Butter
  4. Pour the cake mixture into 30cm x 40cm baking tray with parchment paper
  5. Bake in a preheated 200°C for 8 to 12 minutes after cool down cut into 3 pieces in 20cm x 20cm
  6. Coffee Syrup
  7. Put all ingredients in a cooking pot, mix well and bring to boil then let it cool down
  8. Chocolate Ganache
  9. Put the chocolate in a bowl then in a cooking pan, boil the Anchor Whipping Cream and pour over to the chocolate
  10. Stir the chocolate ganache well then let it cool down and put it aside
  11. Coffee Butter Cream
  12. In a cooking pot, put in the sugar, water and instant coffee, mix well and cook until 110°C then let it cool down to room temperature
  13. In a mixing bowl, put in the soften Anchor Unsalted Butter and coffee syrup and mix until fluffy
  14. Dark Glaze
  15. Soak the gelatine powder with 15g water
  16. In a cooking pan, boil the 30g water, Anchor Whipping Cream, castor sugar and cocoa powder then add in the gelatine mass and stir well
  17. Sift the dark glaze then let it cool down to 30-35°C for use
  18. To Assemble
  19. Prepare 8 inch (20cm) square mould and lining the bottom with cling film
  20. Put a layer of almond sponge and brush the coffee syrup then spread the coffee butter cream
  21. Put the second layer of sponge and brush the coffee syrup then spread the chocolate ganache
  22. Place the last layer of sponge and brush the coffee syrup then spread the coffee butter cream, and keep it in the fridge for 1 hour
  23. After that pour the dark glaze on top and let it set
User Type: anonymous web
Campaign ID: 2
Cxense type: free

You may also like

Leave a Reply

Your email address will not be published.