A cake with a soft & aromatic texture, with three chocolates, dark, milk & white, with strong espresso coffee, cocoa, and buttermilk. It is delicious! But the culmination of all is the white chocolate sauce with hazelnuts and cranberries, which covers the outside and gives it other than unequaled flavor and a beautiful appearance.
Festive, good-looking, and full of chocolates for chocoholics!
Yours!
Festive, good-looking, and full of chocolates for chocoholics!
Yours!
| work: 45′ | time: 3h:00′ | medium: |
Ingredients (∼10 servings)
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In a saucepan and over a very low heat, add the butter and broken chocolate to melt. Just to melt, do not boil. |
After a while, add the coffee. |
Mix gently to homogenize the mixture, remove from heat and let it cool enough. |
In a large bowl sift the two flours, baking soda, cocoa and caster sugar. |
In another smaller bowl, beat the eggs with the buttermilk and oil. |
In the flour open a puddle and pour the mixture of beaten eggs. Stir gently and… |
… add the mixture of butter/ coffee/ chocolate. Gently stir to homogenize the mixture. |
Butter well a large round cake form, sprinkle with cocoa and pour in the mixture of the cake. |
Bake in preheated oven at 160°C (320°F, Gas:2.8) in air for ~1 hour & 10 minutes. Test with a toothpick that comes out clean with no traces of cake. Remove the cake from the oven and let it cool completely.
White Chocolate Ganache
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In a small saucepan and over low heat, add the cream to warm up. The moment it begins to boil remove from heat and pour the white chocolate broken into small pieces. Stir well to melt. Leave aside to cool down and begin to thicken. |
Remove the cake from the mold, and invert it in deep platter. Above gradually add the white chocolate sauce, making sure some hazelnuts to stay on top like a crown. Most sauce will roll the sides and center. Sprinkle generously with cranberries. Serve slices of cake with extra sauce on top. |
The amount of powdered sugar depends on how bitter the dark chocolate is, but also the coffee.
