Chocolate and coffee cream tart

Sandra Lee creates a ready-made espresso cake, thanks to which the preparation of this dessert does not take much времени и сиl Time: 1 hour. 20 minutes. Difficulty: easy Servings: 8 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Filling:

• 1 tbsp. fat cream
• 1/4 Art. light corn syrup
• 2 tbsp. l (30 gr.) Butter
• 2 tbsp. l coffee liquor
• 1 tsp vanilla extract
• 300 gr chopped dark chocolate
• 1 chocolate cake base 23 cm in diameter

Whipped cream coffee top:

• 1.5 tbsp. fat cream
• 1/4 Art. chocolate nut paste such as Nutella
• 1 tbsp. l instant espresso or coffee
• 1 tbsp. л. Sahara
• 2 tsp vanilla extract
• Puffed rice (breakfast cereal), for decoration

Recipes with similar ingredients: chocolate chip cookies, corn molasses, vanilla extract, cream, breakfast cereal, coffee liquor, coffee, chocolate-nut paste, dark chocolate

Recipe preparation:

1. For the filling: In a small stewpan on moderately weak heat the cream on fire. When they heat up, stir in the corn syrup, butter, coffee liquor, vanilla extract and chocolate. Whisk with whisk until all ingredients completely do not mix with cream, and the mixture does not become homogeneous and silky. Remove from heat and pour onto prepared chocolate basis. Refrigerate until completely cooled. froze for about 1 hour
2. For the top: In a large chilled metal bowl mix cream, chocolate-nut paste, instant espresso, sugar and vanilla extract. Beat with a hand mixer until stable peaks.
3. Put coffee whipped cream on top of the filling. Flatten with a spatula so that the filling is completely covered by them. Put in refrigerator before serving. Sprinkle the cake with air before serving. Rice, Serve and Serve.