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Ingredientes
- Lowfat milk Chocolate Ganache, recipe follows Butter and flour, for springform pan
- 2 c. pastry flour (500 mL)
- 3/4 c. cocoa pwdr (175 mL)
- 1 1/2 tsp baking soda (7 mL)
- 1/2 tsp salt (2 mL)
- 1 c. unsalted butter, room temperature (250 mL)
- 2 c. sugar (500 mL)
- 4 x Large eggs
- 1/2 c. plus 2 ounces buttermilk (125 mL plus 60 mL)
- 1/2 c. plus 2 ounces brewed coffee (125 mL plus 60 mL)
- 1 tsp vanilla extract (5 mL) Chocolate Ribbon, recipe follows
Direcciones
- Preheat the oven to 325 degrees F (160 degrees C).
- Butter and flour the springform pan.
- Sift the flour, cocoa, baking soda and salt 3 times, and set aside.
- Cream the butter with the sugar till light and fluffy.
- Add in the Large eggs one at a time, beating well after each addition.
- Combine the buttermilk, coffee and vanilla extract.
- Fold in one third of the dry ingredients, then half the wet ingredients.
- Repeat with the remaining dry and wet ingredients, finishing with dry.
- Pour the batter into the prepared cake pan.
- Bake for 1 hour, till a skewer inserted in the middle of the cake comes out clean.
- Remove the cake from the pan after 15 min.
- Cold completely.
- Cut the cake into two layers.
- Sandwich the whipped Ganache between the two layers and spread more Ganache on the top and sides of the cake.
- Wrap the chocolate-covered acetate around the cake, chocolate side in, overlapping the ends slightly.
- Chill the cake till the chocolate in the ribbon has set.
- Carefully remove the acetate before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 173g | |
| Recipe makes 8 servings | |
| Calories 584 | |
| Calories from Fat 235 | 40% |
| Total Fat 26.68g | 33% |
| Saturated Fat 15.49g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 166mg | 55% |
| Sodium 438mg | 18% |
| Potassium 115mg | 3% |
| Total Carbs 79.34g | 21% |
| Dietary Fiber 2.3g | 8% |
| Sugars 51.05g | 34% |
| Protein 8.59g | 14% |
