Sunday, May 23, 2010
chocolate ganache cake
The recipe is from The Barefoot Contessa.
1/4 pound unsalted butter at room temperature
1 cup sugar
4 extra-large eggs at room temperature
1 16 oz. can Hershey's chocolate syrup
1 tablespoon pure vanilla extract
1 cup all purpose flour
1) Preheat the oven to 325 degrees. Butter and flour a 8-inch round cake pan, then line the bottom with parchment paper. (Yes, I know this is a bit tedious, but really fully worth the time investment to avoid that terrible moment when the cake does not come out of the pan.)
2) Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the eggs, one at a time.
3) Mix in the chocolate syrup and vanilla. Add the flour and mix until just combined. Don't overbeat, or the cake will be tough.
4) Pour the batter into the pan and bake for 40 to 45 minutes, or until just set in the middle. Don't overbake! Let cool thoroughly in the pan.
(This really is the best stuff ever. A spoonful of it straight from the fridge has been known to change the outlook of entire days.)
1/2 cup heavy cream
8 oz good semisweet chocolate chips
1 teaspoon instant coffee granules
1) Cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
3) I generally leave the cake undecorated. However, as you can see from the picture below, a small jumble of blackberries is rather pleasing against the sheen of the ganache. Ina Garten also recommends candied violets or gold leaf.
3) The frosted cake should not be refrigerated. However, unfrosted, the cake will keep well for up to a week when wrapped tightly in plastic and stowed in the fridge. I would not recommend making the ganache too far in advance, as small spooned out scoops tend to stealthily dwindle the amount of ganache in direct proportion to the length of time it is left in the fridge.