This no-bake coffee and chocolate doughnut looks very inviting, and tastes really incredible. Make it in an instant and serve it for breakfast or a snack. It’s also a perfect summer dessert for any occasion. Your guests will delight in the splendor and sweetness of this pastry. Everyone will be seduced not only by its engaging appearance and rich chocolate taste, but also by its irresistible fragrance. What are you waiting for to prepare this delicious cake?
Preparation time: 20 minutes
Cooking time: 1 minute
Serves: 12
Ingredients
500 g vegetable cream (or fresh cream)
175 g condensed milk (cold)
6 teaspoons ground coffee (soluble, Nescafé type, or 4 tablespoons liquid espresso)
Chocolate spoon cookies
100 g dark chocolate (for icing)
100 ml coffee (cold)
Preparation
How to make the no-bake coffee and chocolate doughnut?
Pour 4 tablespoons unmixed cream into a saucepan. Melt the instant coffee. Stir until lumps form. Turn on the heat and warm the mixture. Do not boil. A few seconds of cooking will suffice. Then turn off the heat and add the condensed milk. Mix all ingredients well. Transfer the cream to the fridge and leave to cool for a few minutes.
Meanwhile, whip the cream (if using fresh cream, add a teaspoon of powdered sugar). Then add it to the previously prepared cold mixture. Incorporate with gentle upward strokes, so as not to disassemble the mixture. The resulting cream should be frothy and smooth. Transfer the cream to the fridge. Line the inside walls of a 24 cm-diameter doughnut tin with cling film.
Quickly moisten the sponge fingers in the coffee and place them first on the outer walls of the mould. Then proceed to the inner walls and finally cover the base. Finally, pour the prepared coffee cream inside. Level off and cover the top of the cake with more coffee-soaked cookies. Seal the surface of the cake with cling film and transfer to the freezer to firm up.
Turn the cake tin over onto a serving plate and remove. Also remove the cling film. Serve the no-bake coffee and chocolate doughnut.