Caramel Coffee Cake With Mirror Glaze Recipe

Line a spring-form pan with parchment paper and set it aside. Preheat the oven to 350°F.

For the coffee layer, melt the chocolate in the microwave and combine it with the butter and instant coffee. Stir until combined, incorporate the egg yolks and vanilla. Set aside.

Using a stand mixer, combine the egg whites with the brown sugar in a mixing bowl, add the salt and whisk until soft peaks form. Fold in the chocolate and egg yolk mixture.

Pour the mixture into the spring-form pan to create a one-inch cake layer.

Bake for 15-20 minutes until fully cooked. Let the cake cool on a rack completely.

Unmold the cake and measure it against your donut-shaped cake pan. Use a knife to cut the donut shape. Set aside.

For the biscuit, grease a loaf pan and set it aside.

In a mixing bowl, combine the flour, baking soda and salt. Incorporate the butter and use a stand mixer to mix. Add the buttermilk, brown sugar and cinnamon, and mix to form a dough.

Pour the mixture into the loaf pan and bake for 20-25 minutes until cooked through.

Cool completely and cut the biscuit in pieces, the right size to fit in your donut-shaped cake pan without sticking out.

For the white chocolate mousse, hydrate the gelatin in a few tablespoons of warm water and set it aside. Whip the remaining heavy cream and fold in the gelatin. Melt the white chocolate and mix it with the whipped cream without over-mixing.

To assemble, grease the donut-shaped cake pan and pour half the mousse mixture. Refrigerate until set.

Place the biscuit over the solidified mousse and pour the rest of the mousse. Refrigerate thirty more minutes until set.

Top with the chocolate layer and unmold. Cover the dessert with caramel sauce and garnish with the chocolate disks.