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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1 -ounce espresso beans, ground |
6 ounces heavy whipping cream |
3 teaspoons powdered sugar |
chocolate ganache topped pound cake, recipe follows |
Directions:
1. Infuse the espresso in some hot water and reduce until desired strength is reached. Strain and cool. In a mixer, combine cream, sugar and cold espresso and whip on high until a firm peak is acquired (do not over-whip or else you'll get espresso butter). Serve with Chocolate Ganache Topped Pound Cake.
2. Chocolate Ganache Topped Pound Cake:
3. 1 loaf pound cake
4. 8 ounces semisweet chocolate, cut into small pieces
5. 3/4 cup heavy whipping cream
6. 2 tablespoons unsalted butter
7. Cut the pound cake into a desired size and chill. Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat. Bring to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. Top the pound cake with the ganache mixture. Chill until service.
8. Yield: 6 servings
9. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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