A decadent coffee cake made with the goodness of ragi flour, and topped with rich chocolate ganache that is spiked with Kahlua for that extra dark coffee kick. In a mixing bowl, whisk the butter. Add ...
Glaze the mascarpone cake and leave in the fridge until needed. 2. Put 1 mm of ganache in the middle of the Breton. Place it on top of the marquise disk and pour the coffee sauce over it. 3. Now put ...