1 tablespoon espresso powder, dissolved in 1 tablespoon
1/2 cup Dutch processed baking cocoa
Cocoa Whipped Cream Filling
1/4 cup unsweetened cocoa
1/2 cup confectioners' sugar
2 cups heavy cream
Raspberry and apricot
4 ounces bittersweet chocolate, coarsely
1/2 cup heavy cream
2 tablespoons pailettes de feuilletine (optional)
1 tablespoon cocoa nibs (optional)
Heat the oven to 375 degrees F. Line a 10 1/2 x 15 1/2-inch jellyroll pan with
parchment and spray with nonstick vegetable spray.
In a dry bowl, melt chocolate over barely simmering water. Whisk the eggs and
sugar until they hold a ribbon shape for 2 seconds. Whisk in the coffee mixture.
Sift, then fold in the cocoa. Fold in the melted chocolate. Spread in the prepared
pan and bake for 9 minutes until set. Let cool.
Meanwhile, make the filling. Sift the cocoa and confectioners' sugar into
the cream and whip to the consistency of shaving cream. Divide the sheet cake in
half. Lightly spread one layer with apricot preserves. Spread on the whipped cream.
Lightly spread the other half with raspberry preserves and flip on top of the whipped
Make the Ganache: Put the chocolate in a small bowl. Over medium heat, bring
the cream to a scald. Pour the hot cream over the chocolate. Working from the center
out, gently stir with a whisk to melt and blend. Continue stirring until smooth.
Stir in the feuilletine and nibs. Pour over the cake. Allow cake to chill in the
refrigerator for 30 minutes, until chocolate is set.
Posted by Cookin'Mom at Recipe Goldmine 8/15/2001 7:54 pm.
Recipe courtesy Wayne Harley Brachman - foodtv.com