Double Shot Espresso Ganache Cake
Double Shot Espresso Ganache Cake might be a good recipe to expand your dessert recipe box. This recipe serves 16. One portion of this dish contains about 4g of protein, 27g of fat, and a total of 328 calories. This recipe covers 7% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free diet. Head to the store and pick up heavy whipping cream, sugar, butter, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 40 minutes.
Instructions
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.
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.
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.
Garnish as desired. Refrigerate leftovers.