Double Shot Espresso Ganache Cake Recipe

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Double Shot Espresso Ganache Cake Recipe

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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
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min. + chilling
MAKES:
16 servings
TOTAL TIME:
Prep: 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. 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.
Editor's Note: This recipe does not use flour.
Originally published as Double Shot Espresso Ganache Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p66

Nutritional Facts

1 slice (calculated without optional garnishes): 296 calories, 27g fat (15g saturated fat), 115mg cholesterol, 30mg sodium, 16g carbohydrate (12g sugars, 2g fiber), 5g protein.

  • 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
  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° 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. Yield: 16 servings.
Editor's Note: This recipe does not use flour.
Originally published as Double Shot Espresso Ganache Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p66

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