Espresso Filled Chocolate Cake. Espresso-filled chocolate cake by Chef David Giani.
Individual molten-style chocolate cakes with coffee ganache center and espresso caramel sauce.
Italian dessert. Dolci. Chocolate Desserts.
Ingredients include chocolate, espresso, coffee ganache, caramel sauce, butter, eggs, sugar, and cake batter.
Techniques include baking, ganache filling, molten center, caramel sauce, and individual dessert plating.
Nutrition tags: rich dessert, chocolate dessert, espresso dessert, individual cake.
Dietary tags: contains dairy, contains eggs, contains gluten, vegetarian.
Wine pairings: Vin Santo, Recioto della Valpolicella, Brachetto d’Acqui, Tawny Port.
Protein: eggs. Station: Pastry Station.
Related terms: molten chocolate cake, espresso dessert, coffee chocolate cake, Italian chocolate dessert, ganache center, espresso caramel.
Espresso Filled Chocolate Cake
Individual molten-style cakes • Espresso ganache center • Plated dessert
A refined plated dessert featuring a soft chocolate cake filled with an espresso-infused ganache center,
baked to order and finished with espresso caramel sauce.
Servings
Base recipe = 6 cakes.
Ingredients
Dark chocolate (filling): g
Heavy cream: g
Butter: g
Coffee extract: ml
Dark chocolate (cake): g
Egg yolks: g
Sugar: g
Ground toasted almonds: g
Rice starch: g
Egg whites: g
Preparation
Prepare the espresso ganache by pouring hot cream and butter over chopped dark chocolate.
Stir until smooth and season with coffee extract. Chill and form into six equal balls.
Melt the remaining chocolate gently. Beat egg yolks with sugar until foamy, then fold
in almonds and rice starch. Incorporate melted chocolate.
Whip egg whites until firm and gently fold into the mixture.
Butter and flour six ramekins. Fill one-third with batter, insert ganache ball, cover,
and freeze overnight.
Bake at 340°F (170°C) for about 14 minutes.
Unmold hot and finish with espresso caramel sauce.
