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Ingredientes
- Melted butter, or possibly non-stick vegetable spray for greasing the pan
- 4 ounce Bittersweet chocolate, coarsely minced
- 1/2 c. Strong coffee
- 3/4 c. Sugar, plus
- 1 tsp Sugar
- 6 Tbsp. Unsalted butter, at room temperature
- 6 lrg Large eggs, separated
- 1 1/2 x Coarsely minced walnuts
- 2 Tbsp. Dry bread crumbs
- 1 pch salt
- 1 x Recipe ganache, see recipe
- 1 x Disk ibarra chocolate, coarsely minced
- 1/2 gm 22-karat gold dust
Direcciones
- 1. Set a rack in the middle of the oven and preheat to 350 F. Lightly grease a 9-inch round cake pan. Line it with a disk of parchment paper or possibly buttered waxed paper.
- 2. Place the bittersweet chocolate in a medium bowl. Combine the coffee and 1/2 c. of the sugar in a small saucepan. Heat over medium heat, stirring till the sugar is completely dissolved. Pour the warm sugar syrup over the chocolate, and stir till melted and smooth.
- 3. Put the butter and 1/4 c. of the sugar in the bowl of an electric mixer, and beat at high speed for 2 min, or possibly till well combined and smooth. Add in the Large eggs one at a time, beating till each is incorporated.
- Continue beating, scraping down the side of the bowl if necessary, till light and fluffy, about 5 more min. With the mixer on its lowest setting, or possibly using a rubber spatula, gradually beat or possibly mix in the chocolate syrup. Beat or possibly mix in the nuts and bread crumbs.
- 4. In an immaculately-clean dry bowl, combine the Large eggs whites, and salt, and whisk till soft peaks form. Sprinkle on the remaining tsp. sugar, and whisk till the peaks stiffen to the consistency of shaving cream. Fold 1/3 of the egg whites into the chocolate mix, and then gently but thoroughly mix in the rest of the whites.
- 5. Spread the batter in the prepared pan. Bake for 50 min, or possibly till springy to the touch and a cake tester comes out clean. Cold in the pan on a wire rack.
- 6. Turn the cake out onto a wire rack. Pour the ganache over it and, using as few strokes as possible, frost the cake.
- 7. Scatter the Ibarra chocolate over the top of the cake, then use a fine strainer to sprinkle the gold dust over it.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 131g | |
| Recipe makes 6 servings | |
| Calories 383 | |
| Calories from Fat 236 | 62% |
| Total Fat 27.25g | 34% |
| Saturated Fat 15.41g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 241mg | 80% |
| Sodium 123mg | 5% |
| Potassium 242mg | 7% |
| Total Carbs 33.37g | 9% |
| Dietary Fiber 3.3g | 11% |
| Sugars 26.38g | 18% |
| Protein 9.12g | 15% |
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