Cupita
Qiu Pida is a multi-layered dessert with a base of chocolate nut brittle, layered sequentially with nut chocolate crisp, chocolate sponge cake, and coffee cream jelly, topped with sambuca-flavored chocolate cream.
Ingredients
Chocolate hazelnut crisp
Diameter 15cm, 4 pieces
Chocolate sponge cake (10mm thick)
Diameter 12cm, 1 piece
Nut chocolate crunch (freeze for later use)
12.5mm diameter silicone mold portion
Coffee cream (freeze after baking)
12.5cm diameter silicone mold portion
Chocolate crème
As needed
Glaze
As needed
Decoration
As needed
Instructions
1
Bake chocolate hazelnut crisp
Mix butter with sugar, add egg yolks, then incorporate the sifted dry ingredients. Refrigerate to rest for 1 hour, then roll out to 2mm thick, cut into shapes, and bake at 170°C for 15 minutes.
2
Bake chocolate sponge cake
Whisk whole eggs with sugar over a bain-marie until fluffy, add the dry ingredients, then fold in melted butter and milk powder. Pour into a mold and bake at 160°C for 20 minutes. Once cooled, cut into 10mm thick slices.
3
Make nut chocolate crunch
Chop and roast the nuts, then cook with sugar to form a caramel coating. Melt ingredient A (white chocolate, hazelnut paste, etc.), add the caramelized nuts and crisps, mix well, pour into a mold and freeze.
4
Make coffee cream
Bring cream to a boil and steep with crushed coffee beans, then strain and top up to the original weight. Combine with egg yolks and sugar, strain again, pour into a mold and bake at 100°C for 15 minutes. Cool, then freeze.
5
Make chocolate crème
Bring milk to a boil and combine with the egg yolk–sugar mixture, cook to 84°C, then add gelatin and chocolate to emulsify. Once cooled, fold in whipped cream and Sambuca.
6
Assembly
Line the bottom of the mold with the crisp, then layer in order: crème, nut crunch, crème, syrup-brushed sponge cake, crème, coffee cream, crème. Freeze, then unmold. Spray with chocolate sauce and decorate with chocolate pieces.
