COFFEE GANACHE
Make and share this Coffee Ganache recipe from Food.com.
Provided by SLColman
Categories Dessert
Time 15m
Yield 3 cups
Number Of Ingredients 5
Steps:
- Stir together the instant espresso and boiling water until smooth. Set aside.
- Combine the cream and the corn syrup in a heavy saucepan and bring to a boil over medium heat. Remove the pan from the heat and stir in the espresso. Pour the mixture over the chocolate and let sit, covered, for 2 to 3 minutes. Stir until the chocolate is completely melted and the sauce is very smooth.
- Keep warm until ready to use, or let cool to room temperature and store in a container with a tight-fitting lid in the refrigerator for up to 2 weeks. Reheat chilled sauce over very low heat on the stovetop or in the microwave until warm enough to pour easily.
Nutrition Facts : Calories 1044.8, Fat 105.5, SaturatedFat 65.4, Cholesterol 163, Sodium 83.8, Carbohydrate 50.4, Fiber 19.5, Sugar 5.1, Protein 17.8
ESPRESSO-INFUSED WHIPPED CHOCOLATE GANACHE
Provided by Dan Langan
Categories dessert
Time 25m
Yield 6 1/2 cups (enough to fill and frost an 8-inch cake)
Number Of Ingredients 5
Steps:
- Place your chopped chocolate into the bowl of your stand mixer.
- Place the espresso beans in a sealable gallon-size bag (or between two pieces of parchment) and crush them with a rolling pin. Combine the heavy cream and espresso beans in a small pot and heat over medium-low heat until simmering. Remove from the heat, cover the pot and allow the cream to infuse for 10 minutes. Strain the cream through a cheesecloth-lined sieve into a clean pot. Return the cream to medium-low heat and bring back to a simmer.
- Pour the warm cream into the bowl of chocolate. Add the coffee liqueur if using and the salt. Gently stir the mixture with a spatula until smooth. Allow your ganache to cool until the outer edge of the ganache is a spreadable consistency; the center of the ganache may still be a bit loose.
- Fit your stand mixer with the whip attachment and whip the ganache on medium-high speed until the ganache lightens in color, 2 to 3 minutes. Don't over whip or you run the risk of breaking your ganache. Use immediately as a filling or frosting.
- Once the whipped ganache sets up it can be rewarmed in the microwave in 20 second bursts. Rewarmed ganache can be re-whipped or poured.
CHOCOLATE GANACHE ICING
This frosting recipe quickly makes a rich, creamy, and dark chocolate icing with just bittersweet chocolate, brandy, butter, and heavy cream.
Provided by Sandra Bennett
Categories Desserts Frostings and Icings Chocolate
Time 25m
Yield 10
Number Of Ingredients 4
Steps:
- Melt chocolate, cream, butter or margarine, and brandy together until smooth. Allow to cool a little before spreading liberally over cake.
Nutrition Facts : Calories 194.3 calories, Carbohydrate 11.5 g, Cholesterol 26.3 mg, Fat 14.5 g, Fiber 1.5 g, Protein 1.6 g, SaturatedFat 9 g, Sodium 30.1 mg, Sugar 8.9 g
CHOCOLATE GANACHE
This smooth, satin chocolate ganache recipe will bring a touch of elegance to even the most basic cake. A simple garnish, like fresh fruit, adds the finishing touch. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 1-1/4 cups.
Number Of Ingredients 2
Steps:
- Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth., For a pourable ganache, cool, stirring occasionally, until mixture reaches 85°-90° and is slightly thickened, about 40 minutes. Pour over cake, allowing some to drape down the sides. Spread ganache with a spatula if necessary to evenly coat, working quickly before it thickens. Let stand until set., For spreadable ganache, chill, stirring occasionally, until mixture reaches a spreading consistency. Spread over cake.
Nutrition Facts : Calories 135 calories, Fat 11g fat (7g saturated fat), Cholesterol 22mg cholesterol, Sodium 8mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE CAKE; MOCHA CHOCOLATE CREAM; CHOCOLATE LIQUEUR ICING
Oh so very gooey and good! Found in Southern Living, September 2005. Looks very complicated but it is not - everything is laid out and easy to follow. Cooling time is about 45 minutes - make in order listed - Icing first, Filling next and then Cake.
Provided by Manami
Categories Dessert
Time 1h35m
Yield 12-14 serving(s)
Number Of Ingredients 26
Steps:
- Cake:.
- Preheat oven to 350°F.
- Coat 3 (8 inch) round cakepans with cooking spray.
- Line bottoms of pan with wax paper; butter wax paper with butter, and set aside.
- Melt chocolate in small saucepan over low heat, stirring until smooth; set aside.
- Beat butter at medium speed with an electric mixer until creamy.
- Gradually add sugar, beating until light and fluffy.
- Add eggs one at a time, beating until just yellow disappears after each addition.
- Stir in melted chocolate and vanilla.
- Sift together flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beating at low speed until just blended, begining and ending with flour mixture.
- Pour batter evenly into prepared pans.
- Bake for 28-30 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
- Mocha Chocolate Cream Filling:.
- Whisk together first 4 ingredients in a small saucepan.
- Cook over medium heat, whisking constantly, 5 minutes or until thickened.
- Spoon mixture into a small bowl; cover surface of mixture with plastic wrap, pressin wrap onto surface, and let stand 30 minutes or until cool.
- Beat butter and sugar at medium speed with electric mixer until light and fluffy.
- Gradually add cooled cocoa mixture, 1 Tablespoon at a time, beating until blended after each addition.
- Add vanilla, beating until mixture is consistency of whipped cream.
- Makes 1-1/2 cups.
- Coffee Liqueur Ganache Icing:.
- Heat cream in a small saucepan over medium heat just until cream begins to boil.
- Pour over chocolate in bowl, stirring until smooth.
- Stir in butter and liqueur.
- Let stand 45 minutes or until spreading consistency.
- Makes 2 cups.
- Prepare Icing, then Mocha-Chocolate Filling and then cake, in this order due to the different cooling times.
- Assemble the cake:.
- Place 1 cake layer on serving plate; spread top with 4 Tablespoons Coffee liqueur Ganache Icing.
- Spread half of Mocha-Chocolate Cream Filling evenly over ganache on cake layer.
- Top with second cake layer; spread top with 4 Tablespoons of Ganache Icing and remaining Cream Ganache Filling.
- Top with remaining cake layer.
- Spread remanining Coffee Liqueur Ganache Icing on top of cake and sides of cake.
- Garnish with chocolate curls, if desired.
Nutrition Facts : Calories 689.2, Fat 40, SaturatedFat 24.6, Cholesterol 158.3, Sodium 373.1, Carbohydrate 78.2, Fiber 1.4, Sugar 52, Protein 6.4
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