For this month’s Michelin moment, we have partnered with Louisa Ellis, both a finalist and winner of MasterChef. Chef Ellis created a Chocolate Biscuit & Coffee Cake, a perfect choice for all home cooks. You can quite easily set this cake into any mould/cake tin so long as it is lined with baking paper. It’s so simple, all you have to do is mix everything together and allow time for it to set. Perfect if you don’t have a lot of time!
100g of slightly crushed digestives/rich tea biscuits
65g of mini marshmallows or chopped large marshmallows
65g of chopped pecans plus extra whole pecans to decorate
120ml double cream
2 x ristretto shots of Difference Coffee (60ml)
200g of dark chocolate
25g of caster sugar
50g of white/caramel chocolate
Bring the cream & sugar to the boil. Pour the hot cream & coffee mixture over the chocolate and whisk together until incorporated. Mix the biscuits, marshmallow & chopped pecans in a bowl with the chocolate mix and set into desired moulds. I’ve set mine into a silicone dome mould, but you can also set into a tray lined with baking paper and cut into even slices. If using a silicone mould, place into the freezer on a flat tray for 6 hours or until firm. If you are using a cake tin/tray, place into the fridge for a minimum of 8 hours until set. Melt the white/caramel chocolate in a bowl over a bain marie (pan of boiling water). Pop out the biscuit cake from the moulds onto a tray or portion the cake into slices if not using a mould. Drizzle with the melted chocolate and decorate with the whole pecans. Enjoy with a cup of Difference coffee!