This was one of the cakes I made for the mother’s day. At home, the profiteroles, cheesecake is sure success, we love everyone, we are chocolate and coffee and these two ingredients are combined to perfection in this cake.
Sorry, but I have no picture of the Court which is where the profiteroles are appreciated otherwise, I encourage you to her probes because it is secillísima and the spectacular result.
INGREDIENTS:
Base:
-A Maria biscuit roller.
-60 g of butter.
First layer:
-1 box of frozen profiteroles.
-1/2 litre of whipping cream.
-150 g of chocolate fondant.
-The package of flan for 8, one of the envelopes.
Second layer:
-1/2 litre of whipping cream.
-2 sachets of coffee Cappuccino.
-the remaining envelope of flan.
ELABORATION:
For the base, we have biscuits in the glass of the thermo mix and blend them with 4 blows of turbo, add the butter and mix on speed 6 seconds. We turn cookies on the mold or tray where we are going to present it and crushed with the pot to make it uniform.
For the first layer, we look into the glass cream, chocolate and flan and 7 minutes, programmed temperature 90 °, 5 speed.
Meanwhile, place the profiteroles, frozen, divided by the base (come about 14), so they do not float to pour the liquid. Dump the preparation we have in thermo mix on the basis that the profiteroles are ready… Book without moving.
For the second layer, we throw in the glass of the thermo mix the cream, the two envelopes of cappuccino and the flan and 5 minutes programmed temperature 90 °, speed 2 1/2.
Pour very slowly on the first layer, using a spatula so do effect source and not break the other layer. Not move until cold. Refrigerate and garnish to taste.