{Coffee Chocolate Bar}
Almond sponge cake:
  • 210g almond praline
  • 80g white sugar
  • 210g whole eggs
  • 55g dark chocolate (52-60%)
  • 55g butter
  • 15g cocoa powder
  • 60g all-purpose flour
  • 2g salt
*Almond praline:
  • 200g almonds, skinned
  • 200g white sugar
  • 2 tablespoons coconut oil
Chocolate cremeux:
  • 375ml heavy cream
  • 375ml whole milk
  • 150g egg yolks
  • 175g white sugar
  • 490g dark chocolate (52-60%)
  • 4g gelatin sheets
  • 2 teaspoons vanilla extract
Gourmet glaze:
  • 300g milk chocolate
  • 200g dark chocolate (52-60%)
  • 100ml vegetable oil
  • 50g almond slices
  • 50g paillete feuilletine
Whipped coffee ganache:
  • 200ml heavy cream A
  • 30g glucose syrup
  • 5g instant coffee
  • 180g white chocolate
  • 300ml heavy cream B
Almond sponge cake:
  1. Preheat your oven to 180C and line a 25x35cm pan with parchment paper.
  2. Sift the cocoa powder with the flour and salt
  3. Melt the chocolate and butter in the microwave or a hot water bath.
  4. Mix the almond praline with the sugar and eggs in the bowl of your mixer for 5-8 minutes or until double in volume and light, airy.
  5. Fold in the chocolate and butter, followed by the dry ingredients.
  6. Pour the batter into the prepared pan and level it well.
  7. Bake for 15-20 minutes.
  8. Allow to cool down in the pan before serving.
*Almond praline:
  1. Caramelize the sugar until light in color.
  2. Add the almonds then transfer the mixture into a pan lined with baking paper. Allow to cool down completely then break into smaller pieces and place in a food processor.
  3. Pulse until powdery then add the oil and continue pulsing until a paste forms.
  4. Use right away or store in an airtight container until needed.
Chocolate cremeux:
  1. Bloom the gelatin in cold water.
  2. Combine the heavy cream and milk and place on low heat.
  3. Combine the egg yolk with the sugar in a bowl. Stream in the hot milk and cream then place back on heat and cook on low heat until the mixture reached 82C.
  4. Remove from heat and add the gelatin. Pour over the chocolate through a fine sieve.
  5. Using an immersion blender, mix the cremeux until smooth and creamy.
  6. Add the vanilla and mix well.
  7. Pour the cremeux over the sponge cake then place in the freezer for at least 4 hours.
Gourmet glaze:
  1. Melt the two types of chocolate.
  2. Add the vegetable oil and mix well then stir in the almond slices and paillete feuilletine.
  3. Place aside until needed.
Whipped chocolate ganache:
  1. Heat the heavy cream A and glucose in a pot.
  2. Remove from heat and stir in the coffee. Pour over the chocolate then blend well.
  3. Add the heavy cream B, unwhipped, and blend well.
  4. Cover with plastic wrap and refrigerate for at least 8 hours.
To assemble the cake:
  1. Remove the cake from the freezer and cut into your desired shape and size.
  2. Carefully, dip the sides of each cake into the gourmet glaze.
  3. Whip the ganache until stiff then place it in a pastry bag fitted with a petal tip.
  4. Decorate the cakes with whipped ganache and chocolate.
  5. Enjoy!
Recipe by Pastry Workshop at https://pastry-workshop.com/coffee-chocolate-bar-prajitura-cu-ciocolata-si-cafea/