Mocha Cake with Malted Semifreddo

Semifreddo is an Italian frozen dessert that literally means ‘half-cold’. It has a texture similar to frozen mousse and is often flavored with various ingredients, such as chocolate, coffee, or fruit.

This is vegetarian recipe. Dish can be prepared in 175 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 20.

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Medium

Mocha Cake with Malted Semifreddo

Cooking Method: Baking, Freezing Cuisine: American, Italian Courses: Dessert Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 30 min Cook Time 25 min Rest Time 120 min Total Time 2 hrs 55 mins

Servings: 8 Calories: 2800

Best Season: Suitable throughout the year

Ingredients

Servings

• For the Mocha Cake:
• 1.5 cup All-purpose flour
• 0.5 cup Cocoa powder
• 1 teaspoon Baking powder
• 0.5 teaspoon Salt
• 0.75 cup Unsalted butter, softened
• 1 cup Granulated sugar
• 2 Eggs
• 1 teaspoon Vanilla extract
• 2 tablespoon Instant coffee powder
• 0.75 cup Milk
• For the Malted Semifreddo:
• 4 Egg yolks
• 0.5 cup Granulated sugar
• 0.5 cup Malted milk powder
• 1.5 cup Heavy cream
• 1 teaspoon Vanilla extract
• For Serving:
• Whipped cream
• Chocolate shavings

Instructions

1. Preheat the oven to 350°F (175°C). Grease and line a 9-inch (23 cm) round cake pan.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
3. In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Dissolve the instant coffee powder in milk and add it to the butter mixture. Mix until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. While the cake is baking, prepare the malted semifreddo. In a heatproof bowl, whisk together the egg yolks and sugar until pale and creamy.
8. Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl does not touch the water. Whisk constantly for about 5 minutes or until the mixture thickens and reaches 160°F (71°C) on a thermometer.
9. Remove the bowl from the heat and whisk in the malted milk powder until well combined. Let the mixture cool to room temperature.
10. In a separate bowl, whip the heavy cream and vanilla extract until soft peaks form. Gently fold the whipped cream into the cooled egg mixture.
11. Once the cake has cooled, remove it from the pan and slice it in half horizontally.
12. Place one layer of the cake back into the pan. Pour the malted semifreddo over the cake layer and smooth the top. Place the second cake layer on top.
13. Cover the pan with plastic wrap and freeze for at least 2 hours or until firm.
14. To serve, remove the cake from the pan and garnish with whipped cream and chocolate shavings.
15. Slice and enjoy!

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 20g31%

Total Carbohydrate 40g14%

Sugars 30g

Protein 6g12%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.