Light Chocolate Coffee Cake

Ingredients

For the base layer:

5 egg yolks

20 g vanilla sugar

9 tbsp corn starch

1000 ml milk

1 vanilla bean

200 g butter

For the meringue:

5 egg whites

A pinch of salt

250 g powdered sugar

1 tbsp corn starch

1 tbsp lemon juice

For the coffee layer:

100 g white chocolate

1.5 tbsp instant coffee

1 tbsp rum

For the chocolate-nut layer:

150 g dark chocolate

80 g hazelnuts

300 ml 33% cream

1 tsp instant coffee

10 g vanilla sugar

Oven Heat the oven to 125°C. Line a cake pan with parchment paper. In a clean, dry mixer bowl, beat the egg whites with salt. Gradually add the powdered sugar and beat on high speed until fluffy. Add the starch and lemon juice. Place this mixture on a baking sheet. Bake for about 90 minutes. Once the meringue is ready, cool it completely and remove the parchment paper. Cut the meringue in half lengthwise to create two layers.

In a small bowl, whisk the egg yolks, sugar, and vanilla sugar. Add the starch and a few tablespoons of milk. Mix until smooth. Pour the remaining milk into the saucepan, scrape the vanilla bean, and bring the mixture to a boil.

Remove the vanilla bean and pour the yolks into the milk. Cook over low heat, stirring occasionally. Bring to a simmer. Remove from heat and cool completely. Beat the butter with a mixer and fold it into the main mixture. Divide the mixture into 2 equal parts.

Mix the melted dark chocolate with the chopped roasted nuts. Add the chocolate-hazelnut mixture to one of the parts.

Dissolve the coffee in a tablespoon of rum and stir into the other half. Add the melted white chocolate and stir.

In a bowl, combine the cream, vanilla, and coffee. Whisk until smooth. Place one layer of meringue on a serving plate. Spread white chocolate cream over it and cover with a second layer of meringue. Top with chocolate-hazelnut cream and whipped cream. Sprinkle with grated chocolate and serve.

Enjoy!