Dark Candy Gourmet coffee "Donut" With Candy Ganache Glaze Gold Protected Gourmet coffee Legumes And Raspberries With Pulled Cream

Ganache

This is a deep, dark chocolate cake glazed with bittersweet chocolate ganache, raspberry whipped pipelines cream icing and sprinkled with chopped espresso coffee beans coated in chocolate rolled in edible gold dust. It is a decadent, uber-chocolate cake that is both bitter and luxurious.

Chocolate cake:

1 / 2 cup whole wheat pastry

1 / 2 cup unbleached all-purpose flour

1 / 2 cup unsweetened cocoa powder

1 cup of sugar from molasses

1 teaspoon baking powder

1 / 2 cup teaspoon cinnamon

1 / 2 teaspoon baking soda

1 / 2 teaspoon sea salt

1 cup strong coffee prepared black

4 oz dark chocolate, finely chopped

Soya cream 1 / 4 cup (I had on hand), but milk or sour milk would be nice

6 ounces butter

1 tablespoon instant coffee powder coffee

1 vanilla extract

2 eggs

For the chocolate ganache:

10 oz dark chocolate

12 ounces cream

A butter

For the whipped cream (optional):

1 / 2 cup heavy cream

2 oz raspberry puree

1 1 / 2 c. tablespoons sugar

1 gram of powdered gelatin

red gel food coloring (optional)

For decorative trim:

Chocolate coffee beans, cut, rolled

Edible gold powder (available in other nycake.com or cooking supply store online)

Preheat oven to 325 degrees. Butter bread and line 9 "x13" with parchment paper. Melt chocolate and butter over heat the brewed coffee. Add cream or soy milk, vanilla extract and coffee powder and mix. Set aside. Sift together remaining dry ingredients and place in a bowl. Add lightly beaten eggs and wet ingredients and mix until smooth.

Pour into prepared pan and bake for 20-25 minutes until a toothpick / cake tester comes out clean only. Do not overcook! Let cool on rack baking. After 10 minutes, remove from pan and cool completely on wire rack. When cool, cut out six circles with big six small circles before like the "donut hole." I used a "cutter circle to the outer circle and a 3 / 4" 3 1 / 2 cut on the inside.

Prepare the ganache. Chop the bittersweet chocolate finely and place in a bowl. Heat cream to boiling and immediately pour the chopped chocolate. Let stand for one minute, then stir until the ganache is combined. Add butter and stir. Pour the ganache on the "donuts" with a spoon or ladle and draw on the sides. I told them lying twice to a softer finish. Let cool and harden in the refrigerator.

Meanwhile, prepare the raspberry mousse. It's easy to make your own raspberry puree and whipped cream. Bring frozen raspberries and sugar to a boil. The raspberries are liquefied. Force through a sieve with the back of a spoon. Dissolve gelatin into the puree and let stand for several minutes. Gelatin whipped cream will be much more stable work. Then heated in the microwave for a few seconds and let cool. Whip the cream until soft peaks form. Add the raspberry puree into the cooled cream and whisk until firm. I added a drop of gel food coloring to enhance the color.

Once the ganache is confirmed that channels the raspberry whipped cream in a decorative pattern on the cake ganache glazed donuts. Since Valentine's Day approaches, which channels a pattern resembling heart.

For a luxurious look, I cut the chocolate espresso beans covered, wrapped in edible gold dust and sprinkled on the whipped cream. A little of this dust goes a long way.

For a less frilly "feminine" cake, I omitted the pink icing and wine to the next. I was really pleased with the effect of coffee or espresso powder, which was like bling * for my donut.

This recipe makes six cakes, donuts, with many remains of snack cakes. In fact, I warmed cake pieces in the microwave the next day and it was quite tender and delicious reheated. It tasted like a cake dish (without oozing part).

Tag,Chocolate Brownie,Chocolate Cake,Chocolate Recipes,Chocolate Sweet,Hot chocolate,white Chocolate Cake , Chocolate Mug Cake