Espresso Fudge Cake with Kahlua Glaze
From: Bon Appétit May 2001
Yield: One 10” tube cake
Difficulty: Easy
Preparation: 30 minutes plus baking and cooling times
This simple Bundt cake is a stunner: The sour cream and eggs make it ultra-moist and rich, while the espresso ups the intensity of the chocolate and downplays its sweetness.
Cake:
4 ounces semisweet chocolate, chopped
One 18.25-ounce box Betty Crocker Super Moist Devil’s Food Cake Mix with Pudding
1 cup sour cream
½ cup vegetable/canola oil
3 large eggs
1/3 cup Kahlua liqueur
3 Tablespoons instant espresso powder, such as Medaglia D’Oro
Kahlua glaze:
3 Tablespoons unsalted butter, melted
1 cup confectioners’ sugar, sifted
3 Tablespoons Kahlua liqueur
Make cake: Position rack in center of oven and preheat to 350° F. Coat inside of 10” Bundt pan with nonstick cooking spray.
Two methods to melt chocolate, your choice
Melt chocolate: In a microwave place coarsely chopped chocolate in a proper container and microwave at medium (50%) for 1 ½ to 4 minutes, stopping and stirring often until chocolate is shiny and melted. If overheated chocolate can become grainy.
Melt chocolate: On top of the stove place coarsely chopped chocolate in top of a double boiler over hot, not simmering, water. As the chocolate melts, stir until melted and smooth.
Let melted chocolate cool to room temperature.
Place cake mix in bowl of electric mixer fitted with whisk attachment. Add sour cream, vegetable oil, eggs, Kahlua, espresso powder and cooled chocolate. Mix on low speed for 2 minutes, or until just combined. Remove bowl from mixer and scrape down sides with rubber spatula, folding in any remaining unincorporated ingredients.
Pour batter into prepared pan and smooth top. Bake for 45-5-0 minutes, or until skewer inserted in center comes out clean. Cool cake on wire rack for 5 minutes, and then turn cake out of pan onto wire rack. Allow to cool completely.
Make glaze: Combine melted butter, confectioners’ sugar and Kahlua in small bowl; whisk until smooth. Pour glaze over top of cake, allowing it to run down sides and center of cake.
Exploring the world of food and bringing home my finds for you! Lots of chocolate recipes, Italian, comfort food like Louisiana Cajun and food videos.
Showing posts with label expresso. Show all posts
Showing posts with label expresso. Show all posts
24 February 2009
Recipe: Espresso Fudge Cake with Kahlua Glaze
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13 February 2009
Recipe: Espresso-Ganache Tartlets
Espresso-Ganache Tartlets
Yield: 6 servings
From: Bittersweet Pastry Shop, Chicago, Illinois.
Crust:
½ cup (1 stick) unsalted butter, room temperature
¼ cup sugar
1 large egg
1 ½ cups all-purpose flour
¼ teaspoon baking powder
1/8 teaspoon salt
Ganache filling:
¼ cup hot water
1 Tablespoon instant espresso powder
¾ cup whipping cream
2 Tablespoons sugar
10 ounces bittersweet (not unsweetened) OR semisweet chocolate, chopped
Directions for crust: using electric mixer, beat butter and sugar in medium bowl until light. Beat in egg. Add flour, baking powder and salt; beat just until blended. Divide dough among six 3-inch-diameter tartlet pans with 1-inch-high sides and removable bottoms. With floured fingertips, press dough into pans. Refrigerate 1 hour, then freeze 10 minutes.
Preheat oven to 350° F. Bake tartlets until golden brown, about 25 minutes. Transfer to racks and cool completely.
Directions for filling: Mix ¼ cup hot water and espresso powder in small bowl until espresso dissolves. Bring cream and sugar to simmer in heavy medium saucepan, stirring until sugar dissolves. Remove from heat. Add chocolate; stir until melted and smooth. Mix in espresso mixture. Pour hot filling into tartlets. Chill until chocolate sets, at least 2 hours. (Can be made 1 day ahead. Cover and keep refrigerated.) Remove tart pan sides from tartlets. Transfer to plates and serve.
Yield: 6 servings
From: Bittersweet Pastry Shop, Chicago, Illinois.
Crust:
½ cup (1 stick) unsalted butter, room temperature
¼ cup sugar
1 large egg
1 ½ cups all-purpose flour
¼ teaspoon baking powder
1/8 teaspoon salt
Ganache filling:
¼ cup hot water
1 Tablespoon instant espresso powder
¾ cup whipping cream
2 Tablespoons sugar
10 ounces bittersweet (not unsweetened) OR semisweet chocolate, chopped
Directions for crust: using electric mixer, beat butter and sugar in medium bowl until light. Beat in egg. Add flour, baking powder and salt; beat just until blended. Divide dough among six 3-inch-diameter tartlet pans with 1-inch-high sides and removable bottoms. With floured fingertips, press dough into pans. Refrigerate 1 hour, then freeze 10 minutes.
Preheat oven to 350° F. Bake tartlets until golden brown, about 25 minutes. Transfer to racks and cool completely.
Directions for filling: Mix ¼ cup hot water and espresso powder in small bowl until espresso dissolves. Bring cream and sugar to simmer in heavy medium saucepan, stirring until sugar dissolves. Remove from heat. Add chocolate; stir until melted and smooth. Mix in espresso mixture. Pour hot filling into tartlets. Chill until chocolate sets, at least 2 hours. (Can be made 1 day ahead. Cover and keep refrigerated.) Remove tart pan sides from tartlets. Transfer to plates and serve.
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