Mexican gold nugget brownie torte
Mexican gold nugget brownie torte recipe in the cake category
Recipe ingredients:
- 4 ounces bittersweet chocolate, chopped
- 1/2 cup strong coffee
- 3/4 cup plus 1 teaspoon granulated sugar
- 6 tablespoons unsalted butter, at room temperature
- 6 large eggs, separated
- 2 tablespoons dried bread crumbs
- Pinch of salt
- 1 disk Ibarra chocolate, chopped
- 1/2 gram 22 karat gold dust
- Ganache:
- 6 ounces semisweet chocolate, coarsely chopped
- 3/4 cup heavy cream
Recipe method:
- Set a rack in the middle of the oven and preheat to 350 degrees F.
- Lightly grease a 9 inch round cake pan.
- Line it with a round of parchment paper or buttered wax paper.
- Place bittersweet chocolate in a medium bowl.
- Combine coffee and 1/2 cup of the sugar in a small saucepan.
- Heat over medium heat, stirring, until the sugar is completely dissolved.
- Pour hot sugar syrup over the chocolate and stir until melted and smooth.
- Put butter and 1/4 cup of the sugar in a the bowl of an electric mixer and beat at high speed for 2 minutes, or until well combined and smooth.
- Add eggs one at a time, beating until each is incorporated.
- Continue beating, scraping down the sides of the bowl if necessary, until light and fluffy, about 5 more minutes.
- With the mixer on its lowest setting, or using a rubber spatula, gradually beat or fold in chocolate syrup.
- Beat or fold in nuts and bread crumbs.
- In a dry bowl, combine egg whites and salt and whisk until soft peaks form.
- Sprinkle on the remaining 1 teaspoon sugar and whisk until the peaks stiffen to the consistency of shaving cream.
- Fold one third of the egg whites into the chocolate mixture, then gently, but thoroughly, fold in the remaining whites.
- Spread the batter in the prepared pan.
- Bake for 50 minutes, or until the top is springy to the touch and a cake tester comes out clean.
- Cool in the pan on a wire rack.
- Turn the cake out onto a wire rack.
- Pour the ganache over it and, using as few strokes as possible, frost the cake.
- Scatter the Ibarra chocolate over the top of the cake, then use a fine strainer to sprinkle the gold dust over it.
- Ganache:
- Put chocolate in a small bowl.
- In a small saucepan, bring cream to a scald over medium heat.
- Pour the hot cream over the chocolate.
- Working from the center out, gently stir to melt and blend until smooth.
- Let the ganache sit until slightly thickened, about 10 minutes. It should be spreadable, but still pourable.
- If the ganache doesn’t have a smooth patina, blend in a few drops of cold heavy cream.
- A matte finish will dry to a mirror shine.
Tags: mexican, gold, nugget, brownie, torte, recipe, cake, recipes, cooking