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Ingredientes

  • ⅓ cup Dutch-processed cocoa
  • 1½ teaspoons instant espresso (optional)
  • ½ cup plus 2 Tablespoons boiling water
  • 2 ounces unsweetened chocolate, finely chopped
  • 4 tablespoons unsalted butter, melted
  • ½ cup + 2 tablespoons vegetable oil
  • 2 eggs
  • 2 egg yolks
  • 2 teaspoons vanilla extract
  • 2½ cups sugar
  • 1¾ cups all-purpose flour
  • ¾ teaspoon salt
  • 6 ounces bittersweet chocolate, cut into ½-inch pieces
  • For the Creme de Menthe Filling:
  • ½ cup unsalted butter, at room temperature
  • 3 ounces cream cheese, at room temperature
  • 3 tablespoons green creme de menthe
  • 2½ cups powdered sugar
  • Pinch of salt
  • For the Creme de Cacao Ganache:
  • 14 ounces dark chocolate, finely chopped
  • ½ cup heavy cream
  • 2 tablespoons unsalted butter
  • 1 tablespoon creme de cacao
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