For the base
1/2 cup all-purpose flour (60 g)
1/2 cup cornstarch (55 g)
1 pinch of salt
4 large eggs, at room temperature, separated
3/4 cup granulated sugar
1 tablespoon vanilla extract
For the filling
150 g dark chocolate, finely chopped
2 tablespoons instant coffee
2 tablespoons water
4 large egg yolks
3/4 cup granulated sugar
1/3 cup brandy
1 1/2 cups unsalted butter, softened
For assembly
1/2 cup Marsala or Porto wine
3 cups biscotti crumbs (champanhe esmigalhado or Amaretti di Saronno)
Confectioner's sugar to taste
For the base
1/2 cup all-purpose flour (60 g)
1/2 cup cornstarch (55 g)
1 pinch of salt
4 large eggs, at room temperature, separated
3/4 cup granulated sugar
1 tablespoon vanilla extract
For the filling
150 g dark chocolate, finely chopped
2 tablespoons instant coffee
2 tablespoons water
4 large egg yolks
3/4 cup granulated sugar
1/3 cup brandy
1 1/2 cups unsalted butter, softened
For assembly
1/2 cup Marsala or Porto wine
3 cups biscotti crumbs (champanhe esmigalhado or Amaretti di Saronno)
Confectioner's sugar to taste
Preheat the oven to 350°F (180°C)
Paste the base: In a small bowl, combine the flour, cornstarch, and salt
Whisk until combined
Batter the eggs: In a separate bowl, beat the egg yolks and granulated sugar until light and fluffy
Melt the chocolate: Melt the chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval
Make the filling: In a small saucepan, combine the melted chocolate, coffee, water, and brandy
Whisk until smooth
Assemble the cake: Place the base on a serving plate, spread with a thin layer of the filling, and top with biscotti crumbs
Repeat for 3 more layers, finishing with a layer of biscotti crumbs on top
Dust with confectioner's sugar to taste.
