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White chocolate

150 grams

Fresh cream

175 grams

Instant barley coffee

15 grams

Dark chocolate, without milk

150 grams

Full fat milk

180 mL


15 grams

White sugar

280 grams

Egg, yolk

2 unit

Iodized salt

2 grams

Active dry yeast

10 grams

Bitter cacao

80 grams


2 unit

Type 00 wheat flour

400 grams


250 grams

Desserts from Italy



vegetarian with gluten with eggs with lactose high in phosphorus

ready in

1 hour 30 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate


Delicious, delicious cake with long pastry cocoa, coffee cream, covered with chocolate

Mokaccina step 1

step 1

On a plateau mix the chopped butter and the flour until the mixture assumes no sandy texture;

Mokaccina step 2

step 2

Add the eggs, sugar the yeast and knead fast. Do not knead too much otherwise flour gluten is developed and the pastry will be difficult to spread.

Mokaccina step 3

step 3

With the dough form a ball and wrap it in the transparent film. Put it in the fridge for 1 hour.

Mokaccina step 4

step 4

First of all you have to prepare the Pastry Cream. I know you're tempted to use the Cameo ready. Do not try.

Mokaccina step 5

step 5

Heat the milk in a pot. Meanwhile in a bowl beat the yolks and the sugar.

Mokaccina step 6

step 6

Once the sugar has dissolved, add the sifted maize and mix with a wooden spoon or spatula.

Mokaccina step 7

step 7

When the milk has reached the boil, pour it into the mixture and mix. Then pour it back into the pot and bring it to the fire (low flame).

Mokaccina step 8

step 8

The liquid compound will begin to thicken; at this stage it is important to always mix. After the cream starts to detach itself from the walls and is smooth, you can remove it from the fire.

Mokaccina step 9

step 9

Cover the cream with the transparent film (the film must be in contact with the cream) and put the fridge for an hour.

Mokaccina step 10

step 10

Heat the liquid cream; shortly before it has reached the boil, combine chopped chocolate and mix with a whip. Just a few seconds and you will see a smooth and shiny cream.

Mokaccina step 11

step 11

You just made a chocolate ganache. Are not you excited? Hold this pair of spoonfuls to decorate this ganache.

Mokaccina step 12

step 12

With a whip mix the cream, chocolate ganache and coffee.

Mokaccina step 13

step 13

Pull out the pastry from the fridge and lay it to a height of 3-4 mm. With the dough itself lined with a cake baked and floured 22 cm.

Mokaccina step 14

step 14

Fry the batter with the dough and bake it all at 175 ° C (static oven) for 35-40 min.

Mokaccina step 15

step 15

When the cake is cold, you can prepare the decoration. In a saucepan, add the whipped cream and add the white chocolate, mixing it with a whip. You're doing another ganache.

Mokaccina step 16

step 16

Pour white chocolate ganache on the cold cake;

Mokaccina step 17

step 17

fill a bundle of baking paper filled with dark chocolate ganache and make concentric circles of growing diameter on the white chocolate cover

Mokaccina step 18

step 18

With a toothpick made the decoration, making rays of matches from the center of the cake.

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