Whisper Cake with Chocolate

Prepare this recipe in advance

Preheat the oven to 100°C (low heat)

MAKE THE WHIPPED CREAM: In a mixer, beat the egg whites with baking powder or tartar until foamy

Add the granulated sugar, 2 tablespoons at a time, beating until stiff and shiny peaks form

With a knife, draw three circles of 20cm on parchment paper

Use a plate or bowl as a mold

Grease the parchment paper

Place the whipped cream in an airtight bag and shape into three discs

In a large baking dish, grease each disc with the remaining whipped cream and bake for about 1 hour or until firm

Remove from oven and let cool

MAKE THE FILLING: In a bowl, melt the chocolate over low heat

Beat the chilled heavy cream in a mixer until stiff peaks form

If using canned whipped cream, drain the excess liquid

Add the melted chocolate to the whipped cream, beating until well combined

Add the dissolved coffee powder and vanilla extract, beating until smooth

Chill in the refrigerator for 30 minutes or until slightly thickened

Place a disc of whipped cream on a serving plate

Distribute half of the chocolate filling on top and place another disc

Spread the remaining chocolate on top and finish with whipped cream

Refrigerate overnight and serve chilled

Calories per serving: 614

Note: If you prefer to make cupcakes, use 2 1/2 tablespoons of whipped cream for each 9cm diameter disk

With the help of a piping bag, create small buns on the sides, forming a border

Bake according to recipe and fill with chocolate cream

Yield: approximately 16 units.