250g whole milk or semi-sweet chocolate, broken into pieces
1/2 cup cornstarch
1/2 cup water
1 1/2 teaspoons instant coffee powder
2 tablespoons vanilla extract
2 cups heavy cream fresh or 1 can of chilled whipped cream without serum
1 recipe for cake dough
250g whole milk or semi-sweet chocolate, broken into pieces
1/2 cup cornstarch
1/2 cup water
1 1/2 teaspoons instant coffee powder
2 tablespoons vanilla extract
2 cups heavy cream fresh or 1 can of chilled whipped cream without serum
1 recipe for cake dough
Prepare the cake dough and reserve
In a saucepan, mix together broken chocolate pieces, cornstarch, water, and instant coffee powder
Cook while stirring over low heat until the mixture is smooth
Add vanilla extract
Let it cool to room temperature
Add 1/4 cup of this chocolate mixture to the cake dough
Divide into 6 equal parts
Roll out each portion on a lightly floured surface or in a buttered and floured mold, about 22cm in diameter
If you don't have enough molds, store the remaining dough in the refrigerator while the others are baking
Bake in a very hot oven (220°C) for 5 minutes or until it is cooked through
If necessary, adjust the edges
Let cool completely
Release with a fork and carefully remove from mold
For the filling: whip heavy cream if fresh only until creamy
Add the remaining chocolate mixture
Place one circle of dough on a plate
Top with a little of the filling
Repeat until finished
If desired, garnish with shaved chocolate
Refrigerate for 8 hours or overnight
If desired, top with whipped cream.
