Today I would like you to try this easy No bake Moka cake recipe described step by step to make things more visual and therefore simpler. Beware, once you have tried it, there is no turning back.
I found this recipe when I was 16 in a packet of French cooking chocolate called Meunier. I was in a pretty strict boarding school at the time and my only relaxing moments were at my Aunty Didine (deedeen) in Paris where I spent most of my very short week-ends. School finished at 3pm on Saturday and started on Sunday evening. One day we had a look at my cooking scrapbook where I glued recipes I collected from magazines and products’ packagings. We decided on the Moka. It has become Aunty Didine’s signature dessert since. I cannot have a bite of it without thinking of our giggle fits, the hand grating of chocolate and warm tea in this microscopic Parisian kitchen which could fit max 3 slim people on 3 small piano stools :)
To make this delicious Moka all you need is a pack of savoiardi (sponge finger) biscuits, egg yolks, raw sugar, dark chocolate, coffee beans (or any other coffee) and a bit of butter .
You will use a food processor to pulverise the savoiardi biscuits. I use my Magimix Cook Expert. You can use any food processor or grating tool.
Don’t forget to put the cap on ;) I haven’t found a precise speed sequence to pulverise the biscuits. What I do is to set the machine at 10 mins to not care about time. I will stop manually when powder is fine enough. I start chopping at a low speed, then pressing up (on the big +) I rise the speed up to 18 and slowly decrease, then increase again.
One day I should do it scientifically and write a proper sequence for you to not worry and just press a few buttons ;)
The reason why I haven’t done so yet is that savoiardi have different textures. What works well for very crispy and dry one, will not work for tender ones.
The biscuits need to be really pulverised to a fine powder. If you have a few crumbs it doesn’t matter though. You will need to tip this biscuit powder in a bowl while you powder the chocolate. You can also use the plastic bowl with large blade for the chocolate part (if using a Magimix Cook Expert)
Any food processor or grater would do. I used my Magimix Cook Expert to powder the dark chocolate too. If you own this gem, you can really use either the metal or the plastic bowl (large) to do this.
The dark chocolate needs to be well pulverised too.
Mix both powders, biscuits and chocolate.
Melt butter just a little. If your butter is very cold, 20 to 30 sec in the microwave will be enough then you will whisk it to make a custard looking paste. If your butter is soft, just whisk it. If it was out for a while but not soft, try 10 sec in the microwave.
This recipe requires 200ml of coffee. If in a rush you can use instant coffee, if you own a coffee machine, just make some good coffee. I am not a coffee drinker at all (it makes my heart jump out…) but I always keep coffee beans for my cooking (try ground coffee with a dash of whisky on a vanilla ice-cream…). For this cake I use beans I grind to a fine powder.
I weigh 200g of cold water.
Pour it in my electric kettle.
Pour the boiled water over the ground coffee and let it rest for 10 mins.
Then, because I do not have any proper coffee filter and I do not want to get a messy cheese cloth, I just use my fine sieve. Some of the finer coffee powder will go through. I don’t really care, you can’t feel it in the cake. If you don’t want coffee powder in your cake just wait 1 min for the powder to fall to the bottom, Arabic coffee style.
Pour all the ingredients in the bowl.
Mix until you get a gorgeous fragrant paste.
Choose a loaf mould and cut some plastic wrap which you can butter or oil. I love this coconut oil spray. It’s easy to use and smells so good…
Spray it lightly and evenly, unlike me holding the spray and camera ;)
Pour the dough in the mould lined with oiled plastic. Pull on the plastic all around the mould. Drop the mould a few times on the table to avoid bubbles.
Leave to rest for at least 4 hours. Sprinkle with praslin powder (RECIPE HERE) or dust with hundreds and thousands or ground chocolate or anything funny.
- 1 pack of savoiardi or sponge fingers biscuits (about 400g).
- 100g dark chocolate
- 75g raw sugar (or any sugar)
- 4 tea-spoons coffee beans or powder and 200ml water or 200ml strong coffee
- 125g butter
- 3 egg yolks
- Praslin powder to sprinkle on top (optional)
- Prepare 200ml of coffee. You can use instant coffee or your usual coffee machine. I grind 4 tbs of coffee beans and pour 200ml of boiling water on it. I let it rest for 10 mins then filter it in my fine sieve.
- Cut butter in cubes and melt it a little bit in the microwave (10 to 20 sec). Whisk to obtain a custard texture. Set aside.
- Break biscuits in chunks and place in your food processor. Set on 10 mins to avoid having to add time. Start on speed 2A and increase slowly to 18 progressively, then decrease to 2A. Keep on doing this slowly until you obtain a fine powder.
- Pour the powdered biscuits in a bowl and set aside.
- Break the chocolate in squared in the food processor's bowl. Speed 5 / 1 min.
- Tip the powdered biscuits. and the rest of the ingredients.
- Mix at Speed 13 / 4 mins.
- Line a loaf mould with oiled plastic wrap (use butter or flavourless oil or coconut oil).
- Tip dough in mould. Pull on the plastic all around the mould. Drop the mould on the bench or tap it several times to evacuate the air bubbles.
- Let set for at least 4 hours.
- Sprinkle praslin