Indulge in coffee cake: The dessert everyone's craving

Coffee cake will delight every coffee and chocolate lover. It's the ideal blend of lightly crunchy nuts, sweet meringue, and a creamy mixture of whipped cream, mascarpone, and coffee. Each bite of this cake is a true pleasure. However, it does have one downside — it disappears from the pan suspiciously quickly.

The combination of crunchy nuts and sweet chocolate has now been transformed into a cake. The delicate cream perfectly balances the sweetness of the meringue and chocolate.

The velvety and smooth chocolate glaze is the cherry on top. It gives the cake an elegant appearance and an intense chocolate flavor.

Nut Base: 

• 6 egg whites,
• 3/4 cup sugar, 
• 1/3 cup chopped walnuts,
• 1/3 cup ground walnuts, 
• 1 cup shredded coconut. 

Coffee Cream: 

• 2 cups heavy cream (30%), 
• 1.1 lbs mascarpone, 
• 1 whipped cream stabilizer, 
• 3 tablespoons instant coffee, 
• 3 tablespoons powdered sugar, 
• 1 teaspoon vanilla extract. 

Remaining Ingredients: 

• 3/4 cup chocolate cookies, 
• 7 oz dark chocolate, 
• 2 tablespoons heavy cream (30%), 
• Walnuts for sprinkling.

Step 1. In a bowl, beat the egg whites until they form a stiff foam, then add the sugar. Incorporate the ground and chopped walnuts and shredded coconut, and mix well. Line the bottom of an 11x7 inch baking pan with parchment paper. Pour in the egg white mixture and place it in an oven preheated to 340 degrees Fahrenheit. Bake for 30 minutes.

Step 2. In a bowl, combine mascarpone and heavy cream and begin mixing. Add the whipped cream stabilizer, vanilla extract, powdered sugar, and instant coffee, then mix until you achieve a smooth coffee cream.

Step 3. Spread the coffee cream over the baked and cooled base, then arrange the chocolate cookies on top.

Step 4. Melt the chocolate with the heavy cream and pour it over the cake. Sprinkle with chopped walnuts and refrigerate for at least 4 hours, preferably overnight. Enjoy!