Kaffebiskvier
 
Preparation time
Cooking time
Total time
 
The traditional recipe has a soft butter cream filling under a crisp chocolate shell. The ganache in this recipe is quite firm, so I added a little almond oil to the chocolate cover to make it easier to work with. Adjust the level of coffee flavour when infusing the cream: add more capsules for a fuller flavour.
Author:
Recipe type: Cake
Cuisine: Swedish
Serves: 15
Ingredients
Base
  • 300 grams almond paste
  • 1 egg white (from a medium egg - a large white may make the almond mixture too soft)
Ganache
  • 200 grams milk chocolate
  • 150 grams dark chocolate
  • 3 capsules Carte Noire Espresso Intense
  • 10 cl whipping cream
Cover
  • 100 grams dark chocolate
  • 1 teaspoon almond oil
  • 1 capsule Carte Noire Espresso Elegant
Instructions
Base
  1. Pre-heat the oven to 175C (fan).
  2. Grate the almond paste with a fine grater.
  3. Add the egg white and stir smooth.
  4. Use two spoons to form 15 biscuits with the almond paste on baking paper. (I marked 15 5cm rounds to give myself a guide to follow.)
  5. Bake in the oven for 10-15 minutes, or until golden brown and puffy.
  6. Remove from oven and let cool completely.
  7. Remove cakes from paper.
  8. This step can be done at the day before the biscuits are assembled.
Ganache
  1. Break the chocolate into a bowl.
  2. Make two Intense espressos (about 5 cl in total).
  3. Mix espresso and cream in a pan, add the content of the third capsule, and bring to the boil.
  4. Strain the cream over the chocolate.
  5. Mix until smooth and creamy.
  6. Let cool to room temperature. (This can take up to three hours.) You can make the ganache a day in advance, to give it plenty of time to set. It should be firm enough to keep its shape, but not actually hard. Let it cool slowly at room temperature and you'll be fine.
Assemble core
  1. Turn the bases upside down - the ganache goes on the flat side, the side that was against the baking sheet.
  2. Divide the ganache between the bases.
  3. With a butter knife, or palette knife, form the ganache into a top on the base, making sure it spreads all the way to the edge. If the bases held their shape well in the oven, and didn't spread much, you'll get a sharper peak. A wider base gives a less pronounced peak.
  4. Put the bases in the fridge to cool for an hour or overnight.
Cover
  1. Break the chocolate into a bowl.
  2. Open the Cart Noir capsule and put about a teaspoon of the ground coffee into the chocolate.
  3. Melt the chocolate over a water bath.
  4. Add the almond oil and stir in the coffee.
  5. Take the bases out of the fridge.
  6. Dip the ganache side of the base into the melted chocolate to cover it completely.
  7. Hold the edges, dip the ganache in quickly and turn it as you lift the biscuit out.
  8. Let cool on a rack.
Recipe by Edinburgh Foody at https://www.edinburghfoody.com/2014/03/15/carte-noire-coffee-capsules-make-delicious-almond-and-chocolate-confections/