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Ingredientes
- 8 ounce semisweet chocolate
- 6 x Large eggs
- 3/4 c. sugar
- 1 Tbsp. espresso pwdr dissolved in
- 1 Tbsp. water
- 1/2 c. Dutch processed baking cocoa
- 1/4 c. unsweetened cocoa
- 1/2 c. confectioners' sugar
- 2 c. heavy cream Raspberry and apricot preserves
- 4 ounce bittersweet chocolate coarsely minced
- 1/2 c. heavy cream
- 2 Tbsp. pailettes de feuilletine (optional)
- 1 Tbsp. cocoa nibs (optional)
Direcciones
- Preheat the oven to 375 degrees. Line a 10 1/2- by 15 1/2-inch jellyroll pan with parchment and spray with nonstick vegetable spray.
- In a dry bowl, heat chocolate over barely simmering water.
- Whisk the Large eggs and sugar till they hold a ribbon shape for 2 seconds. Whisk in the Coffee mix. Sift, then mix in the cocoa. Mix in the melted chocolate. Spread in the prepared pan and bake for 9 min till set. Let cold.
- Meanwhile, make the filling. Sift the cocoa and confectioners' sugar into the cream and whip to the consistency of shaving cream. Divide the sheet cake in half. Lightly spread one layer with apricot preserves. Spread on the whipped cream. Lightly spread the other half with raspberry preserves and flip on top of the whipped cream. Chill.
- Make the Ganache: Put the chocolate in a small bowl. Over medium heat, bring the cream to a scald. Pour the warm cream over the chocolate. Working from the center out, gently stir with a whisk to heat and blend. Continue stirring till smooth. Stir in the feuilletine and nibs. Pour over the cake. Allow cake to refrigeratein the refrigerator for 30 min, till chocolate is set.
- This recipe yields 10 squares.
- Yield: 10 squares
