Coffee surprise



60 MIN

Preparation time




For the coffee cream
Crème fraîche 240ml
Coffee extract 25ml
White sugar (to mix with the crème fraîche) 190g
Glucose or honey 50g
Egg yolks 7

For the Italian chocolate sponge cakes
Dark chocolate 85g
Butter 85g
Brown sugar 50g
Glucose or honey 15g
Eggs 75g

Step by Step

Coffee cream
1. In a stainless steel pot, put crème fraîche, a third part of sugar, glucose and coffee extract. Cook at low temperature. In a bowl, whisk the egg yolks with the rest of the sugar with a hand whisk until you get a pale color.
2. When the mixture boils, add a third part to the egg mixture to temper.
3. Add the rest of the mixture and mix with a hand whisk.
4. Return back to the pot and cook at a low temperature, stirring at all times (slowly and making sure a spatula goes around the walls of the pot, so that the mixture is cooked evenly) until it reaches 82 °C. Do the following test: put some cream on a dish and turn it over. The cream is ready if it drains very slowly. Otherwise, cook a bit longer.
5. Remove from the heat and pass through a fine strainer.
6. Put in a bowl over an ice bath and let cool, folding with a hand whisk.

Italian chocolate sponge cakes
1. Break the chocolate into small pieces.
2. In a stainless steel pot, melt butter, brown sugar and glucose or honey at a low temperature. Add this hot mixture to the chocolate and mix with a hand whisk to get a smooth mixture.
3. Add the eggs little by little and incorporate them into the mixture.
4. Pour the mixture into silicone molds of approximately one centimeter in diameter and half a centimeter in depth and take to the oven over a bain-marie. Cook at 160 °C for about 25-30 minutes.
5. Remove from the oven and let cool. Take the mixture to the fridge for 3-4 hours for easier unmolding.

1. Put two or three Italian sponge cakes at the bottom of each crystal glass or cup and cover with coffee cream.
2. Decorate with a dash of crème fraîche and a pinch of powdered cocoa. It can be accompanied with your favorite ice-cream.