Culinary Institute of America

Milk Chocolate Chai Latte Cake

Preparation info
  • Makes

    1

    cake ( 6 in 15 cm )
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Coffee Crispy Base

Method

  1. Spread the coffee crispy base on one of the flourless sponge rounds and freeze until fully set, about 20 minutes.
  2. Freeze the chai panna cotta in a 6-in/15-cm cake pan lined with plastic wrap. Remove from the pan and trim into a 5-in/13-cm round. Reserve in the freezer.
  3. Place a 6-in/15-cm cake ring on a sheet pan lined with plastic wrap. Portion 8 oz/2