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SERVINGS: 12
PREPARATION TIME: 3 HOURS

CAKE

Preheat oven to 350°F. Butter and flour spring form pan; melt semi-sweet chocolate and set aside to cool. Burn off alcohol of wine and let cool. Cream the butter, sugar, salt, vanilla extract and S&D Espresso Coffee Extract. Add egg yolks one at a time to the mixture. Stir in the cooled chocolate. Whip heavy cream to soft peaks, then add the reduced wine; whip until medium peaks form (add sugar if necessary). Mix in 1/3 of the whipped cream into the chocolate mixture to lighten the batter; then fold in the remaining whipped cream. Bake for 60 minutes and allow cooling for 20 minutes. Remove the sides of the pan and place a piece of wax paper on the top; invert and cool completely. Heat up jam and brush over the top and sides of the cooled cake. Let the glaze set for 30 minutes before icing cake.

GANACHE

In a saucepan, scald the cream and add S&D Espresso Coffee Extract. Add chocolate and stir over the heat for 1 minute; then remove from heat and keep stirring until chocolate is melted  completely. Microwave Nutella® and add to mixture. Cool from hot to warm and pour over cake; spread evenly with a spatula. Chill the cake on the rack until ganache is completely set. Push hazelnuts around the entire side of the cake. Transfer to a serving plate and refrigerate. Bring to room temperature before serving.

BUTTERCREAM

Cream butter and vanilla extract; add sifted powdered sugar. Separate and add desired colors; pipe roses and refrigerate until serving.

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Ingredients

CAKE

1 tbsp. S&D Espresso
Coffee Extract
8 oz. Plugrá butter
1 cup sugar
1 tbsp. vanilla extract
3/4 tsp. salt
8 egg yolks
8 oz. semi-sweet chocolate
6 oz. pinot noir
1 cup heavy cream
1/2 jar seedless blackberry jam

GANACHE

1 tsp. S&D Espresso Coffee Extract
1 cup heavy cream
6 oz. dark chocolate
1/2 jar Nutella®

BUTTERCREAM

9 oz. butter
4 oz. hazelnuts
1 tsp. vanilla extract
9 oz. powdered sugar
Food dye

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