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Modern Coffee Cake Recipe

Modern Coffee Cake
How to make Modern Coffee Cake

About Modern Coffee Cake Recipe: Here is a special recipe by Lavazza in collaboration with Master Pastry Chef Ernst Knam. Modern coffee cake is a sophisticated cake designed for serious sweet-tooths in which chocolate blends perfectly with the aromatic notes of the coffee to produce a unique combination.

  • Total Cook Time4 hrs 40 mins
  • Prep Time1 hr 45 mins
  • Cook Time2 hrs 55 mins
  • Recipe Servings2
  • Medium

Ingredients of Modern Coffee Cake

  • For Sablé Breton:
  • 240 gms butter
  • 240 gms granulated sugar
  • 120 gms egg yolks
  • 2 Vanilla pods
  • 340 gms plain flour
  • 15 gms baking powder
  • 3 gram maldon salt
  • For Mascarpone Cake :
  • 270 gms mascarpone
  • 45 gms granulated sugar
  • 50 gms eggs
  • 25 gms fresh cream
  • 10 gms sour cream
  • 3 gram lemon zest
  • 1 Vanilla pod
  • For Whipped Coffee Ganache :
  • 220 gms fresh cream (1)
  • 60 gms whole coffee beans
  • 22 gms glucose
  • 20 gms trimoline
  • 1 Vanilla pod
  • 150 gms white vanilla chocolate
  • 325 gms fresh cream (2)
  • For Beignet:
  • 125 gms water
  • 125 gms milk
  • 5 gram granulated sugar
  • 5 gram table salt
  • 110 gms butter
  • 135 gms weak flour
  • 180 gms whole eggs
  • For Craquelin:
  • 200 gms cane sugar
  • 200 gms plain flour
  • 170 gms butter
  • For Caramel:
  • 200 gms isomalt
  • For Marquise
  • 100 gms egg yolks
  • 300 gms icing sugar
  • 225 gms egg whites
  • 90 gms bitter cocoa
  • 30 gms potato starch
  • Granulated sugar (for dusting)
  • For Dark Chocolate Ganache:
  • 200 gms dark chocolate (55%)
  • 400 gms fresh cream (semi-whipped)
  • For Coffee Sauce:
  • 120 ml Qualità Oro coffee prepared in a moka pot
  • 80 ml sugar syrup
  • 3 Green cardamom seeds
  • For Milk Chocolate Glaze:
  • 250 gms water
  • 300 gms sugar
  • 200 gms dextrose
  • 250 gms condensed milk
  • 18 gms gelatine
  • 140 gms milk chocolate
  • Brown food colouring

How to Make Modern Coffee Cake

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Prepare Sablé Breton:

Work the dough and form a breton. Put in the fridge for 30 minutes. Roll out to 4 mm, cut to diameter 22 cm and bake between two silpat sheets in an oven heated to 160° C for around 15/18 minutes.

Prepare Mascarpone Cake:

Mix the mascarpone with the sugar. Add the egg. Add the other ingredients and sieve. Put the mix into the appropriate silicone mould, cook in a bain-marie until it reaches 70° C and then finish cooking in an oven heated to 120° C for 15 minutes.
Blast chill. Remove from the mould and glaze.

Prepare Whipped Coffee Ganache:

Put the Qualità Oro Caffè d’Altura coffee beans to infuse in cream (1) for 24 hours.
Filter the cream and heat it with the glucose and trimoline to 55° C. Melt the chocolate at 45° C.
Emulsify the whole with the vanilla. Add cream (2) to the mix. Put in the fridge for around 60 minutes. Whisk and use with a pastry bag.

Prepare Beignet:

Bring the milk, water, sugar, salt and butter to the boil.
Keeping this mix on the heat, add the previously sieved flour and cook the mix for a few minutes till it starts forming a light patina on the bottom, at which point remove from the heat and cool the mix in a stand mixer with a flat beater.
Add the eggs a little at a time. The mix should be smooth, soft and glistening.
Form the beignets with a pastry bag and put them in a 3 cm diameter hemisphere silicone mould.
Plane out with a spatula to remove excess mix and air.
Blast chill, remove the beignets and put them in a 7 cm diameter hemisphere silicone mould.
Cook at 180° C for 20 minutes with the valve 50% open, lower the temperature to 160° C for 5 minutes with the valve 100% open and finish baking till golden.

Prepare Craquelin:

In a stand mixer, whisk the soft butter, cane sugar and flour.
Remove this mix as soon as it’s combined.
Put in the fridge and when it’s cooled, roll out to 1 mm, blast chill and cut into round disks around 3 cm in diameter.

Prepare Caramel:

Heat the sugar in a small saucepan and let it caramelize without touching it. When it’s brown, take the saucepan and put its bottom in a bowl of cold water.

Prepare Marquise:

Whip the egg yolks with icing sugar. Separately, whisk the egg whites with icing sugar. Gently blend the two mixes with the cocoa and starch and thoroughly combine all the ingredients.
Pour the mix obtained in this way onto a baking tray lined with baking paper and use a spatula to form a layer around 5 mm thick.
Bake in an oven preheated to 200° C for 8-9 minutes. Then dust with granulated sugar.

Prepare Dark Chocolate Ganache:

Melt the dark chocolate in a bain-marie. Make sure the temperature doesn’t exceed 50° C or drop below 45° C.
Pour the semi-whipped cream into the chocolate and gently mix with a whisk until perfectly combined.
Prepare Coffee Sauce:
Pour the boiling coffee onto the crushed cardamom seeds. Leave to infuse for 15 minutes.
Add the syrup and put through a sieve.

Prepare Milk Chocolate Glaze:

Boil the water, sugar and dextrose to 104° C.
Lower the temperature and add the condensed milk. Bring back to the boil.
At 50° C add the gelatine and at 36° C add the milk chocolate and brown colouring. Cool to 32° C and glaze.

Cake Assembly:

Glaze the mascarpone cake and leave in the fridge until needed.
Put 1 mm of ganache in the middle of the Breton. Place it on top of the marquise disk and pour the coffee sauce over it.
Now put them on top of the glazed mascarpone cake. Fill the beignets with the whipped coffee ganache.
Make the caramel and caramelize the beignets. Immediately put them in their silicone moulds to cool. Stick them around the sides of the mascarpone cake. Decorate with gold leaf.
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