Grilled Pound Cake with Coffee Ganache.

Makes 3 cups

Ingredients

  • 1/4 cup water
  • 2 tablespoons powdered instant espresso
  • 1 1/2 cups heavy cream
  • 2 tablespoons light corn syrup
  • 2 2/3 cups finely chopped dark chocolate

Directions

  1. Bring the water to a boil and stir in the instant espresso until smooth. Set aside.
  2. Combine the cream and the corn syrup in a heavy saucepan and bring to a boil over medium heat. Remove the pan from the heat and stir in the espresso. Pour the mixture over the chocolate and let sit, covered, for 2 to 3 minutes. Stir until the chocolate has completely melted and the sauce is very smooth.
  3. Keep warm until ready to use, or let cool to room temperature and store in a container with a tight-fitting lid in the refrigerator for up to 2 weeks. Reheat chilled sauce over very low heat on the stovetop or in the microwave until warm enough to pour easily.

CIA FOODIES


Coffee Ganache

Grilled Pound Cake with Coffee Ganache.

Makes 3 cups

Ingredients

  • 1/4 cup water
  • 2 tablespoons powdered instant espresso
  • 1 1/2 cups heavy cream
  • 2 tablespoons light corn syrup
  • 2 2/3 cups finely chopped dark chocolate

Directions

  1. Bring the water to a boil and stir in the instant espresso until smooth. Set aside.
  2. Combine the cream and the corn syrup in a heavy saucepan and bring to a boil over medium heat. Remove the pan from the heat and stir in the espresso. Pour the mixture over the chocolate and let sit, covered, for 2 to 3 minutes. Stir until the chocolate has completely melted and the sauce is very smooth.
  3. Keep warm until ready to use, or let cool to room temperature and store in a container with a tight-fitting lid in the refrigerator for up to 2 weeks. Reheat chilled sauce over very low heat on the stovetop or in the microwave until warm enough to pour easily.

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