Dessert

Larapin Cake

Name: Larapin Cake
Prep time: 35 min
Total time: 3 h 5 min
Yield: 12 portioner
Cuisine: american
Ingredients: 454 g unsalted butter softened; 1 kop confectioners sugar; 4 stk. large egg separated into yolks and whites; 112 g unsweetened baking chocolate coarsely chopped; 0,13 tsk. salt; 6 spsk. brewed coffee strong, cooled to room temperature; 1 stk. angel food cake store-bought, about 25cm/10-inch diameter

A classic no-bake dessert featuring a light, pre-made angel food cake layered with a rich, coffee-spiked chocolate frosting. This impressive-looking cake is simple to assemble and sets in the refrigerator, making it a great make-ahead option.

En original opskrift af Forkin

Tid i alt: 3 t. 5 min.
Portioner: 12
Sværhedsgrad: Mellem
Pr. portion: 522 kcal

Allergenoplysninger: kan indeholde æg og mælk. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

454 gunsalted butter, softened
1 kopconfectioners sugar
4 stk.large egg, separated into yolks and whites
112 gunsweetened baking chocolate, coarsely chopped
0,13 tsk.salt
6 spsk.brewed coffee, strong, cooled to room temperature
1 stk.angel food cake, store-bought, about 25cm/10-inch diameter

Udstyr

double boiler · large bowl · spatula · electric mixer · serving platter · serrated knife

Fremgangsmåde

Trin for trin

1
Melt the chopped chocolate in a double boiler over simmering water, or in a microwave-safe bowl in 30-second intervals, stirring until smooth. Set aside to cool slightly.
Ca. 5 min.
Kokkens note: Be careful not to overheat the chocolate, which can cause it to become grainy.
2
In a large bowl, use an electric mixer to beat the softened butter on medium-high speed until it is light and creamy.
Ca. 2 min.
3
Add the confectioners' sugar and salt to the butter. Beat on low speed to combine, then increase to medium-high and beat until fluffy.
Ca. 3 min.
Kokkens note: Scrape down the sides of the bowl once or twice to ensure everything is evenly mixed.
4
Add the egg yolks one at a time, beating well after each addition. Mix in the cooled melted chocolate and the strong coffee until just combined.
Ca. 3 min.
5
In a separate, clean bowl, beat the egg whites with clean beaters on high speed until stiff peaks form.
Ca. 4 min.
Kokkens note: Ensure the bowl and beaters are completely free of any fat or grease, which will prevent the whites from whipping properly.
6
Gently fold about one-third of the beaten egg whites into the chocolate mixture to lighten it.
Ca. 1 min.
7
Carefully fold in the remaining egg whites in two batches until just combined. Be careful not to overmix and deflate the frosting.
Ca. 2 min.
8
Using a long serrated knife, carefully slice the angel food cake horizontally into five even layers.
Ca. 5 min.
Kokkens note: Use a gentle sawing motion and rotate the cake as you cut to keep the layers even.
9
Place the bottom cake layer on a serving platter. Spread a portion of the chocolate frosting evenly over the top.
Ca. 2 min.
10
Top with the next cake layer and repeat the process until all layers are stacked.
Ca. 5 min.
11
Use the remaining frosting to cover the top and sides of the entire cake, smoothing it with an offset spatula.
Ca. 3 min.
12
Refrigerate the cake for at least 2.5 hours, or up to overnight, to allow the frosting to set and firm up before slicing and serving.

Pr. portion

Næringsindhold

34%Score

Kalorier: 521,8kcal
Protein: 6,7g
Kulhydrat: 41,1g
Fedt: 37,6g
Kostfibre: 2,1g
Sukker: 22,9g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

Store the cake covered in the refrigerator.

Genopvarmning

Serve chilled directly from the refrigerator.