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!
Well the chocolate combined with espresso is one of my favorite combo, then going down the list of ingredients, the blue cheeses are the unexpected note! You are so intriguing me with those strong salty cheeses/sweet combo. I remember you used feta in one of your desserts, and I have to say that's very daring, and I'm sure it's just outstanding.
ReplyDeleteIt's absolutely gorgeous and I love the idea of the blue cheese in combination of chocolate and espresso - a must try for sure!!!
ReplyDeleteSo interesting...blue cheese and chocolate, never heard of it, but can imagine how nice it taste...love the presentation :-)
ReplyDeleteWow, that sounds exotic with blue cheese, what a great recipe!...Wishing The Lawyer safe travels.
ReplyDeleteI have heard of this, roquefort in desserts, but never would I dare. Very bold move, but I would expect a reminiscence of cheese.
ReplyDeleteOne idea, how about the lawyer cooks for us and shares her recipe and you take a day break!
blue cheese in chocolate?? You just blew my mind
ReplyDeletethis looks great lazaro! Sorry for the lonnngg silence, I've finally settled here. Anyway as always the food you make looks yummy!
ReplyDeleteChocolate and expresso and with cheeses....mmmm. I will have a big slice and then hit the gym for a good work out to burn off the calories...haha
ReplyDeleteI love chocolate and espresso, and ganache wow what a great cake this is...looks wonderful and rich....
ReplyDeleteThe cheeses are a real surprise element! The saltiness with the chocolate-hmmm! And then I remembered that as a child, my sisters and I loved a side of dill pickle (you are reading this correctly) with a slice of our grandmother's devil's food cake. I am intrigued to make this. Thanks!
ReplyDeleteBest,
Bonnie
Ahh!! I've been waiting for your chocolate and blue cheese combination :) A simple but exquisite dessert, beautifully presented. I have to try this combo - the chocolate may just be the thing to help me warm up to blue cheese!
ReplyDeleteThat's the sign of a true cook when you can find the best uses for the most unlikely ingredients. This cake looks so amazing that I'd never question using blue cheese. What a wonderful going away present - you're so thoughtful and talented!
ReplyDeleteOh my! What a great combo! One of my pet peeves is a relentlessly sweet cake; your take on chocolate espresso cake sounds delicious.
ReplyDeleteThis cake looks just as beautiful as it does delicious! I would never think to add either cheese to a ganache - what a creative touch!
ReplyDeleteChocolate,
ReplyDeleteCuban Expresso,
Blue Cheese,
& More Blue Cheese!
Please count me in. How come I didn't get a slice?
Not cool
El Hermano Bombero (A.K.A. Wa-ta-cation Nation)
Wow! That looks amazing (as always) Lazaro! That edible flower on top was the perfect addition. I was surprised to see blue cheese in a chocolate cake, shows you how much I know about baking incredible cakes. Beautiful picture!
ReplyDeleteDelicious-looking cake! Guess what, we made similar cake with choc ganache (but w/o blue cheese), and mocha frosting. Unfortunately, the cake and ganache were done but the frosting was completely disaster! Anyway, I like to add espresso to a choc cake too. It brings so much flavor. Can't imagine what it would taste like for cuban espresso. Only know Lazara brand always tastes good! Nice going away present. btw :)
ReplyDeleteWhat an interesting and intriguing combo! A must try, for sure!
ReplyDeleteGreat blog; happy I found you!
Mary xo
Delightful Bitefuls
I am completely intrigued, Lazaro! I've got to try the blue cheese/chocolate combo!
ReplyDeleteShe is one lucky lady! Chocolate ganache is just such a glorious thing. Great cake!
ReplyDeleteLazaro, your chocolate espresso cake is gorgeous. I know your wife must have been impressed with her going away present.
ReplyDeleteI always have Cuban coffee on hand. It's what we drink every morning. I can't do without my Bustelo.
Sam
i never tried blue cheese before :) looks interesting!! yumms.
ReplyDeleteHave a fabulous week!!
jen @ www.passion4food.ca
Love the flower on the cake.
ReplyDeleteCarmen
I don't have a standard recipe for a chocolate espresso sponge cake... share! The ganache sounds wild with the blue cheese. YUM!
ReplyDeleteWow, that's a pretty good going away present! However did the Lawyer drag herself away after that? lol
ReplyDeleteHi Lazaro, I did a double take on your ganache ingredients! Very creative sounds rich, flavorful and delicious, thanks for sharing:)
ReplyDeleteThat is gorgeous! Wish my husband would make something like that when I go out of town :) Great job!
ReplyDeleteI can't even picture how that tastes, since I've never even heard of such a flavor combination, but I trust it's delicious. :)
ReplyDeleteI love that you incorporated blue cheese into this cake! crazy. such a nice treat for the lawyer before her departure.
ReplyDeleteVery creative and interesting combo, Lazaro! Yum!
ReplyDeleteI am going to try a blue cheese with a truffle this weekend... you really bowled me over with this combination... I am thinking it would e great! How brave of you to try it and how brilliant of you to think of it!
ReplyDeleteI will have to search out some Cuban coffee. Nice picture with flower on cake.
ReplyDeleteYou make an exotic cake sounds so simple. Brilliant!
ReplyDeleteLazoro,
ReplyDeleteThis cake looks gorgeous! I love the use of chocolate, espresso and blue cheese... a very innovative combination and a sure try!
Chocolate ganache is one of my favorite "wow" dessert additions that's not too hard to make, but always makes an impact. Did you really add cheese to the ganache?? That's very clever - I never would have thought of it! I'll definitely be trying this (secretly) and seeing if my husband can tell what that little "extra" in his dessert is ;)
ReplyDeleteHave a great one, Lazaro!
all you had to say Cuban espresso!
ReplyDeleteI am absolutely intrigued by the ingredients of this ganache- And to think all these years I've been using cream, butter and chocolate! I'm definitely going to have to try this..
ReplyDeletemmmmmmmmmmmmmmm YUUUUM!!
ReplyDeleteOh my goodness, this just sounds so exceptional - with the chocolate, the espresso the blue cheese. I am humbled by your creativity. I cannot wait to give this one a try. I bet it is amazing with port.
ReplyDeleteThis is the first ganache recipe I've seen that calls for the addition of bleu cheese. My hubby would love it!
ReplyDelete:)
ButterYum