Welcome to Short Post Tuesday
The Lawyer left on Sunday for a business trip so I made her a going away present. The recipe for the chocolate espresso sponge cake is pretty standard, nothing exotic. I use Cuban coffee. The real money is in the chocolate ganache topping. It was pretty damn special!
Dust with powdered sugar and garnish with edible flowers.
Chocolate Espresso Cake
Chocolate Ganache Topping
1 cup Heavy cream
1/3 cup Cuban espresso
1 tbs Roquefort blue cheese
1 tbs Bleu d'Auvergne blue cheese
8 oz Semi-sweet chocolate chips
2 tbs Unsalted butter
In a saucepan, bring the heavy cream and espresso to the boil. Immediately remove from the heat. Whisk in the blue cheeses. Whisk until completely incorporated.
In a glass bowl, add the chocolate chips and butter. Slowly pour in the cream mixture as you stir. Once all the cream is poured continue stirring until the chocolate and butter melt into a uniform emulsion. The whole process should take 5 minutes. BE PATIENT. You do not want the expose the chocolate to too high a temperature. Done.
That's it for now...till we exchange a few words again...Peace!