Coffee Bliss

From Sonia El-Nawal, Pastry Chef, Theo - New York City
Adapted by StarChefs

Yield: 6 servings

Cake:

• 2 cups sugar
• 1 1/2 cups flour
• 3/4 cups of cocoa powder (Valronah preferably)
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla
• 1 cup boiled water

Mix all dry ingredients in a bowl, add the wet ingredients, mix well, and pour into a sheet tray or cake pan. Bake at 325†for 20 to 25 minutes until toothpick dry. Set aside.

Marscapone Mousse:

• 1 lb Marscapone
• 4 ounces sugar
• 4 egg yolks
• 1 tablespoon Grappa

In a kitchen aid bowl, mix cheese & sugar with a paddle, add the yolks one at a time, then add grappa.

Coffee Granita:

• 2 cups decaf coffee
• 1/4 cup Tia Maria
• 1/4 cup syrup
• 1 1/4 cup water

Mix all the ingredients, pour into a Pyrex bowl, and freeze overnight.

Coffee Beans dipped in chocolate:
You may buy these or make them yourself by dipping beans in dark chocolate and letting them dry.

For assembly, cut the cake with a circle cutter, put it in a cup or Ramekin, and brush with a little Kaluah. Spoon on Marscapone Mousse and top with beans. Scrape granite and put on top in a little shape, eat immediately