Double Shot Espresso Ganache Cake |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 16 |
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The Place is Harry's Bar in Venice, Italy, and my recipe is a near-perfect re-creation of their double shot Espresso and Espresso Ganache Cake. Serve generous slices on the side a bowl of whipped cream with fresh raspberries, dusted with cocoa. âWolfgang Hanau, West Palm Bch, Florida Ingredients:
15 ounces bittersweet chocolate, coarsely chopped |
1 cup unsalted butter, cubed |
4-1/2 teaspoons brewed espresso |
1/2 teaspoon sugar |
6 eggs |
espresso ganache: |
2-1/2 ounces semisweet chocolate, coarsely chopped |
1/4 cup heavy whipping cream |
1 tablespoon brewed espresso |
optional garnishes: whipped cream, espresso beans, fresh raspberries and baking cocoa |
Directions:
1. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
2. In a heavy saucepan over low heat, melt chocolate and butter. Combine espresso and sugar until sugar is dissolved; stir into chocolate mixture. Cool to lukewarm.
3. In a large bowl, beat eggs on medium speed for 1 minute. Beat on high speed for 4 minutes longer or until thick and lemon-colored. Gradually beat in cooled chocolate mixture until no streaks remain. Pour into prepared pan.
4. Place springform pan in a large baking pan; add 1-1/2 in. of hot water to larger pan. Bake at 400° for 19-22 minutes or until temperature reaches 160° and top appears set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
5. For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in espresso. Spread over cake. Garnish as desired. Refrigerate leftovers. Yield: 16 servings.
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