Preheat oven to 375°F.
Prepare a 9-inch springform pan: cut and fit parchment paper in the bottom of the pan, then tightly wrap the exterior in aluminum foil. Place prepared pan in the center of a large deep baking tin or roasting pan, deep enough to be filled with water halfway up the springform pan’s height. Set aside.
To create the coffee syrup, bring the espresso, brown sugar and cinnamon sticks to a boil in a small saucepan, then reduce heat to low and simmer for 20 minutes. Stir in the butter until melted. Remove the pan from heat and add the cayenne pepper and vanilla, stir to combine.
Place the chocolate in a large bowl. Pour the warm coffee syrup directly over the chocolate, straining out the cinnamon sticks. Whisk until the chocolate is completely melted. Then, whisk in the beaten eggs until combined.
Pour the batter into the prepared pan. Fill the baking tin with water until the water level is halfway up the side of the springform pan. Bake for 50 – 55 minutes, or until the center has set.
Allow the cake to cool for 30 minutes at room temperature before removing the foil from the pan. Keeping the cake in the springform pan, place it in the refrigerator to chill for 6 hours. Once chilled, run a wet knife between the cake edges and pan. Pop the spring to release the sides of the pan.
Place a platter on top of the cake and flip it over. Remove the bottom of the pan and peel off the parchment paper.
In a small bowl, whip the heavy cream until soft peaks form. Add the powdered sugar and vanilla, continue to whip to desired consistency.
Spread the whipped cream on top of the cake, then dust with cocoa powder and cinnamon.
Recipe created by Pastry Chef Marina Sousa.
Preheat oven to 180°C.
Prepare a 23-centimeter springform pan: cut and fit parchment paper in the bottom of the pan, then tightly wrap the exterior in aluminum foil. Place prepared pan in the center of a large deep baking tin or roasting pan, deep enough to be filled with water halfway up the springform pan’s height. Set aside.
To create the coffee syrup, bring the espresso, brown sugar and cinnamon sticks to a boil in a small saucepan, then reduce heat to low and simmer for 20 minutes. Stir in the butter until melted. Remove the pan from heat and add the cayenne pepper and vanilla, stir to combine.
Place the chocolate in a large bowl. Pour the warm coffee syrup directly over the chocolate, straining out the cinnamon sticks. Whisk until the chocolate is completely melted. Then, whisk in the beaten eggs until combined.
Pour the batter into the prepared pan. Fill the baking tin with water until the water level is halfway up the side of the springform pan. Bake for 50 – 55 minutes, or until the center has set.
Allow the cake to cool for 30 minutes at room temperature before removing the foil from the pan. Keeping the cake in the springform pan, place it in the refrigerator to chill for 6 hours. Once chilled, run a wet knife between the cake edges and pan. Pop the spring to release the sides of the pan.
Place a platter on top of the cake and flip it over. Remove the bottom of the pan and peel off the parchment paper.
In a small bowl, whip the heavy cream until soft peaks form. Add the powdered sugar and vanilla, continue to whip to desired consistency.
Spread the whipped cream on top of the cake, then dust with cocoa powder and cinnamon.
Recipe created by Pastry Chef Marina Sousa.
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Bourbon-Indonesian Vanilla Extract Gallons and Drums
