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8 spoonfuls sugar
30 ml water
25 ml oil
1 dust salt
6 spoonfuls flour
3 spoonfuls coffee
2 spoonfuls cocoa
250 ml water
2 spoonfuls honey
5 egg yolks
200 gr sugar
100 ml strong coffee
250 g butter fat
Start with cake. Separate egg whites from yolks. Mixing them hard foam egg with a dust of salt. Add sugar, one tablespoon gradually, alternating with water and continue mixing until you get a shiny hard foam. Yolks are mixed with oil and then incorporate them easily into yolks.
Separately mix flour, cocoa and coffee, then incorporate the egg whites mixing gently with a spatula with movements from the bottom up.
Preheat oven to 180 degrees, Wallpaper a large tray with baking paper, or two 20/25cm. Cake in pan and pour slightly. Bake cake for 30-35 minutes. We test with toothpick after 30 minutes.
Prepare the syrup in 250 ml water, whom we heated then add honey, and leave a few minutes the fire, until the honey is completely dissolved. Put off.
Moving quickly to cream. Yolks mixing them with sugar until doubled in volume. Put coffee on low heat and when hot enough add 2-3 tablespoons of coffee over yolks and mix quickly. Is to proceed backwards, pour over coffee yolks and put the bowl on low heat until it thickens to a pudding. Take the cream from the heat, cover it with foil and leave to cool food.
Soft butter at room temperature mixing well until it gets creamy consistency, then gradually add the coffee cream, mixing well each time, until exhausted cream.
Cut dough into two (vertical) - if you use large pan cake - both tops insiropam well, then pour half of the cream over a countertop level and cover with another crust. Rest of the chocolate we use to cover the second crust, and for decoration.
Dam cake to cool for a few hours then we can help with apetite. I think it goes well next to a cup of coffee, right?