Coffee Cake with Chocolate Cream

Directions

1. 1

   Preheat oven to 155°C. Line a 28x28x3cm mold with parchment paper.

2. 2

   Beat yolks with 30g sugar, 1g salt, honey, and vanilla until pale. Add melted butter and milk.

3. 3

   Whisk whites with lemon juice until foamy.

4. 4

   Gradually add 50g sugar and 2g salt, beating until stiff peaks form.

5. 5

   Sift flour and cocoa into yolk mixture, fold to combine. Fold in egg whites gently.

6. 6

   Pour into mold, bake for 25 minutes. Cool on a wire rack.

7. 7

   Heat water and sugar until dissolved. Add brandy and coffee, if using. Cool.

8. 8

   Whip 110g cream to soft peaks, fold into melted chocolate.

9. 9

   Whip remaining 220g cream to stiff peaks, fold into chocolate mixture.

10. 10

    Brush syrup over cooled cake.

11. 11

    Spread chocolate cream on top.

12. 12

    Decorate with chocolate chips and gold leaf.

13. 13

    Chill for 1 hour before serving.