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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

16 ServingsPrep: 20 min. Bake: 20 min. + chilling

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

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.

2 of 2

Double Shot Espresso Ganache Cake (continued)

Directions (continued)

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. Yield: 16 servings.

Nutrition Facts: 1 slice (calculated without optional garnishes) equals 296 calories, 27 g fat (15 g saturated fat), 115 mg cholesterol, 30 mg sodium, 16 g carbohydrate, 2 g fiber, 5 g protein.