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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
Directions:
1. Active Time: 30 minutes
2. Total Time: 3 hours
3. Serves: 14
4. Rich, creamy and surprisingly simple—it only takes a half-hour to prep—this recipe layers store-bought poundcake with a generous slathering of chocolate- and coffee-flavored custard.
5. Recipe Ingredients
6. -oz store-bought frozen poundcake, brought to room temperature
7. large egg yolks
8. /2 cup sugar
9. Tbsp cornstarch
10. /3 cups whole milk
11. /4 cup instant coffee
12. oz semisweet chocolate chips
13. /4 cup heavy cream
14. chocolate-covered coffee beans
15. Recipe Preparation
16. Using a long knife, trim the crust off the poundcake so cake resembles a brick (you won’t need the crust). Cut cake lengthwise into 6 equal slices. Place slices, long sides touching, side by side on a sheet of wax paper on work surface. Top with wax paper.
17. With a rolling pin, roll slices into a rectangle, roughly 12 1/2 x 9 1/2 (slices should fuse together). If cake cracks, patch with crumbs (from ends) while rolling. Slide, still between wax paper, onto a flat baking sheet; set aside.
18. Whisk the yolks in a medium bowl, set aside. In a medium saucepan, whisk together the sugar and cornstarch. Whisk in the milk and bring to a boil. Boil, whisking constantly for 1 minute. Remove from heat.
19. Gradually whisk half the milk-sugar mixture into the yolks. Add the entire yolk mixture to the saucepan and cook over medium heat, stirring often, until the mixture thickens, 10 to 12 minutes.
20. Remove from heat and add the coffee and chocolate chips. Stir until coffee dissolves and chips melt. Transfer 1/2 cup of the custard mixture to a small bowl and cover with plastic, pressing the plastic directly against the surface; refrigerate.
21. Remove the wax paper from top of the cake. Spread the remaining custard evenly over the cake, leaving a 1/4-in border all the way around. Place a piece of wax paper directly on the chocolate custard-covered poundcake (to keep it from forming a skin). Refrigerate until chilled, about 30 minutes
22. Meanwhile, using an electric mixer, beat the cream in a large bowl until stiff peaks form. Fold in the reserved 1/2 cup chocolate custard; refrigerate until read to use.
23. Have ready a serving surface (see tip). Carefully lift wax paper off custard. Using wax paper under cake as an aid, roll up cake from a long side, jelly roll–style. Gently roll onto serving platter.
24. Scrape 1/3 cup of the reserved whipped cream mixture into resealable plastic bag; set aside. Frost the cake with the remaining whipped cream mixture.
25. Snip tip off corner of bag of reserved whipped cream and pipe 14 large dots down length of cake. Place a chocolate coffee bean on each. Refrigerate until frosting is firm, at least 2 hours or cover loosely with plastic and refrigerate for up to 2 days.
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