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Correo Electrónico
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Ingredientes
- 1 lb Bittersweet chocolate minced
- 8 ounce Unsalted butter - (2 sticks)
- 6 lrg Large eggs
- 2 Tbsp. Finely-grnd espresso beans
- 2 c. Pecan halves
- 2 c. Crema see * Note
- 1/2 c. Confectioner's sugar
- 1 tsp Vanilla extract
- 3 ounce Bittersweet chocolate melted
Direcciones
- Preheat oven to 425 degrees. Line a 9-inch round cake pan with parchment paper. Place a large heatproof mixing bowl over simmering water, or possibly on the top of a double boiler. Stir together minced chocolate and butter, till melted. Remove from the heat. Place a mixing bowl over hot tap water. Add in Large eggs and beat with an electric mixer, till light in color and tripled in volume, about 3 min at medium speed and then high speed for another 5 min. Gently fold half of the Large eggs into the chocolate mix.
- Then mix in espresso beans. Add in the remaining Large eggs, folding gently, till a few streaks remain. Be careful not to overmix. Pour batter into the cake pan. Place cake pans in a bain marie (water bath). Place in the oven and bake for 5 min. Cover the cake pan with aluminum foil and bake, still in the bain marie, an additional 10 min. Set aside to cold on a rack for 45 min, then chill for at least 6 hrs, to overnight. Turn oven down to 350 degrees. On a baking sheet spread pecan halves. Toast till golden brown, about 10 to 15 min. Set aside to cold. To remove cake from pan, place the pan over a low burner for a moment or possibly two. Run a sharp knife around the inside edge to loosen the cake. Invert onto a platter.
- Whisk the crema or possibly creme fraiche with the sugar and vanilla till peaks form. Pile the stiff cream on the chocolate cake. Then, using a spatula, spread it out to the edges to make a thick even layer of cream over the top, being careful not to drip the white cream onto the sides of the cake. Chill for 10 min to set. Arrange pecan halves on top of the cream to create a circle around the outside edge. Dip your fingertips or possibly a fork into the melted chocolate and drizzle over the center in a free-form pattern. Chill till serving time. The finished cake can be held overnight.
