Ingredients Jump to Instructions ↓

  1. 8 oz 227g Semisweet chocolate

  2. 6 Eggs

  3. 3/4 cup 148g / 5 1/5oz Sugar

  4. 1 tablespoon 15ml Espresso powder - dissolved in

  5. 1 tablespoon 15ml Water

  6. 1/2 cup 55g / 1.9oz Dutch processed baking cocoa Cocoa Whipped Cream Filling

  7. 1/4 cup 27g / 1oz Unsweetened cocoa

  8. 1/2 cup 99g / 3 1/2oz Confectioners' sugar

  9. 2 cups 474ml Heavy cream Raspberry and apricot preserves Ganache Frosting

  10. 4 oz 113g Bittersweet chocolate - coarsely chopped

  11. 1/2 cup 118ml Heavy cream

  12. 2 tablespoons 30ml Pailettes de feuilletine -

  13. 1 tablespoon 15ml Cocoa nibs -

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat the oven to 375 degrees. Line a 10 1/2- by 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 cream. Refrigerate. 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. This recipe yields 10 squares.


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