DOUBLE SHOT ESPRESSO GANACHE CAKE
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. -Wolfgang Hanau, West Palm Bch, Florida
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., 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., 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., 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. , 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.
Nutrition Facts : Calories 296 calories, Fat 27g fat (15g saturated fat), Cholesterol 115mg cholesterol, Sodium 30mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 2g fiber), Protein 5g protein.
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Joy Anderson
[email protected]This cake is my new favorite! It's rich, decadent, and absolutely delicious. I highly recommend it.
Sarwan Prasad
[email protected]This cake was a disappointment. The ganache was too thick and the cake was dry. I wouldn't recommend this recipe.
mighty sparks
[email protected]I loved this cake! The ganache was perfect and the cake was moist and fluffy. I would definitely make this cake again.
Asmii Khoso
[email protected]This cake was just okay. I thought the ganache was too rich and the cake itself was a little dry.
Zaheer Ahmed Shar
[email protected]This cake was delicious, but it was a lot of work to make. I'm not sure if I would make it again.
Mdrukon Uddin
[email protected]I'm not a baker, but this cake was easy to make and it turned out great! The ganache was especially good.
Francis Awesa
[email protected]This cake was amazing! I made it for a potluck and it was gone in minutes. Everyone loved it.
Usman Raza italy
[email protected]I followed the recipe exactly, but my cake didn't turn out as well as I hoped. The ganache was too thick and the cake was a little dry. I'm not sure what I did wrong.
CaptainAmewica
[email protected]This cake was a little too sweet for my taste, but it was still good. I think I would reduce the amount of sugar in the ganache next time.
Nadia Petersen
[email protected]I made this cake for my husband's birthday, and he loved it! He said it was the best chocolate cake he had ever had. The ganache was especially good.
Eboagwe Favour
[email protected]This cake was delicious! The espresso ganache was rich and flavorful, and the cake itself was moist and fluffy. I would definitely recommend this cake to anyone who loves espresso and chocolate.
AAqib Balouch
[email protected]I'm not usually a fan of ganache, but this cake changed my mind. The ganache was light and fluffy, and it paired perfectly with the espresso-infused cake. I will definitely be making this cake again.
Hafeez Ahmed jibrin
[email protected]This cake was a hit at my party! The ganache was rich and decadent, and the espresso added a nice depth of flavor. I would definitely make this cake again.