Barefoot Contessa Chocolate Ganache Recipe

Bittersweet Chocolate Ganache 2 Ways Recipe Ina …

WEBApr 6, 2015 · Directions. Watch how to make this recipe. To make the ganache, place the chocolate, heavy cream and instant coffee …

1. To make the ganache, place the chocolate, heavy cream and instant coffee granules in a heat-proof bowl over a pot of simmering water. Melt the chocolate until it's just melted and stir it until it's smooth.
2. For whipped ganache, allow the ganache to cool completely and then put it in the bowl of an electric mixer fitted with a whisk attachment and mix on high speed until it is a very light.

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Barefoot Contessa Chocolate Ganache Cake Recipes

WEBPreheat the oven to 325 degrees. Butter and flour a 8-inch round cake pan, then line the bottom with parchment paper. Cream the butter and sugar …

1. Preheat the oven to 325 degrees. Butter and flour a 8-inch round cake pan, then line the bottom with parchment paper.
2. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the eggs, one at a time. Mix in the chocolate syrup and vanilla. Add the flour and mix until just combined. Don’t overbeat, or the cake will be tough.
3. Pour the batter into the pan and bake for 40 to 45 minutes, or until just set in the middle. Don’t overbake! Let cool thoroughly in the pan.
4. For the ganache, cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.

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Chocolate Espresso Cheesecake with Ganache Food …

WEBMar 9, 2015 · Directions. Preheat the oven to 350 degrees F. To make the crust: Place the graham cracker crumbs, melted butter and cinnamon in …

1. Preheat the oven to 350 degrees F.
2. To make the crust:
3. Place the graham cracker crumbs, melted butter and cinnamon in a food processor fitted with a steel blade and pulse until combined. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan. Bake for 12 minutes. Cool to room temperature.
4. Meanwhile, chop the bittersweet chocolate and place it in a heat-proof bowl set over a pan of simmering water. Add the espresso and stir until just melted. Set aside until cooled to room temperature.

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