Double Shot Espresso Ganache Cake

Name: Double Shot Espresso Ganache Cake
Ingredients: 15 ounces bittersweet chocolate, coarsely chopped; 1 cup unsalted butter, cubed; 4-1/2 teaspoons brewed espresso; 1/2 teaspoon sugar; 6 eggs; 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

9 ingredients

5 steps

Ingredients

15 ounces bittersweet chocolate, coarsely chopped
1 cup unsalted butter, cubed
4-1/2 teaspoons brewed espresso
1/2 teaspoon sugar
6 eggs
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&deg 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.