This espresso and chocolate dessert combines three techniques developed by chef Ferran Adria at el Bulli: gel pasta, foam, and a 40-second microwave cake. The secret behind the cake is to create a light batter based on eggs using a siphon bottle and then "bake" the batter in paper forms in the microwave.
Recipe for espresso pasta with foam and chocolate cake
This espresso and chocolate dessert combines three techniques developed by chef Ferran Adria at el Bulli: gel paste, foam, and a 40-second microwave cake.
The secret to the cake is to create a light batter based on eggs using a siphon bottle and then “bake” the batter in paper molds in the microwave.
It’s a super delicious and visually appealing dessert that will impress even the most discerning guests.
Servings: persons
Espresso pasta with foam and chocolate cake
This espresso and chocolate dessert combines three techniques developed by chef Ferran Adria at el Bulli: gel pasta, foam, and a 40-second microwave cake. The secret behind the cake is to create a light batter based on eggs using a siphon bottle and then "bake" the batter in paper forms in the microwave.
Ingredients
Espresso Pasta
- 500 gram Strong coffee
- 30 gram muscovado sugar or brown sugar
- 40 gram Liquor with coffee flavor
- 5 gram Gellan Gum
Chocolate shortbread
- 180 gram Dark chocolate
- 3 pcs. Egg
- 1 pcs. Egg Yolk
- 130 gram Powdered Sugar
- 50 gram Wheat Flour
- 0.5 gram Salt
Espresso Foam
- 325 gram Strong coffee
- 75 gram Muscovado Sugar or brown sugar
- 2 pcs. Gelatin Sheets sheet
- 125 gram Whipping Cream
Instructions
Espresso Pasta
- Stir muscovado sugar, coffee, and liqueur in a pot
- Add gellan gum and bring to a boil.
- Pour the mixture onto a tray in a thin layer and let it sit until it is cooled. Tilt the tray to get rid of any excess liquid and ensure a very thin and even film of about 1 millimeter. Do it quickly, as the liquid will otherwise solidify before you can get rid of the excess. This might require a bit of practice.
- Let the liquid solidify completely.
- Cut into 0.5 centimeter thick strips with a knife or 'pasta cutter' (the rolling type) to create tagliatelle.
Chocolate sponge cake
- Melt the dark chocolate over a water bath or in the microwave and let it cool slightly.
- Whisk eggs and egg yolks together with powdered sugar and salt.
- Fold flour and melted chocolate into the egg mixture.
- Pour the mixture into a siphon bottle.
- Add 2 cartridges and shake the bottle vigorously after each cartridge.
- Let it rest in the fridge for at least 2 hours.
- Prepare the paper forms by cutting 3 small slits in the bottom of the molds with scissors. This will allow the steam generated during heating to escape.
- Grease the forms with a thin layer of non-stick spray (or use butter) to make it easier to release the cakes after they are baked.
- Use your siphon bottle to fill about 1/3 of the forms with chocolate foam. Do not pour more, as the foam will expand significantly during baking.
- Place the forms in the microwave and bake them for 40 seconds at maximum power. You can bake 2 or 3 cakes at a time.
- Take the cakes out of the microwave and let them cool at room temperature.
- Using a sharp knife, release the sides of the cake from the paper forms.
- If necessary, turn the forms upside down and tap lightly on the bottom to release the cake.
Espresso foam
- Soak the gelatin in cold water.
- Heat 100 milliliters of coffee to 60 degrees Celsius (140 degrees Fahrenheit) and add 75 g of sugar.
- Squeeze the gelatin free of water and dissolve it in the hot coffee.
- Mix the remaining coffee with the cream and pour it into the hot mixture.
- Pour the liquid into a siphon bottle and add 1 nitrous oxide cartridge.
- Place the bottle in the fridge for 1-2 hours, until completely chilled.