3 groot eiers,
100gram chop chips,
375 ml dubbele espresso (indien te sterk, gebruik koffie van u keuse)
5 ml vanilla,
375 ml karringmelk,
750 ml strooisuiker,
625 ml koekmeel,
375ml kakao,
10 ml koeksoda,
3ml bakpoeier,
5ml sout,
180 ml olie.
Bak by 150 grade vir 30 minute
Klits eiers tot donsig
Giet warm koffie oor choc chips en roer tot gesmelt en sit eenkant
Voeg vanilla by karringmelk en meng saam met eiers
Stel menger op laagste en voeg olie in dun straaltjie by mengsel
Sif droee bestandele saam en meng saam met die eier mengsel
Voeg nou koffie en sjokolde mengel by
Roer al die bestandele goed saam
Bak dan vir 30 minute by 150 grade.
Versier met Amanda se ganache
Smelt choc chips in mengbak oor kastrol met kookwater
Verf gesmelte sjokolde oor blare wat vooraf met spray n cook gespuit is. Laat afkoel, trek dan net blaartjies af en versier
!Coffee Ganache: (Recipe for ganache from Amanda Conradie)
INGREDIENTS
YIELDS3 cups
2 tablespoons powdered instant espresso
1⁄4cup boiling water
1 1⁄2cups heavy cream
2 tablespoons light corn syrup
2 2⁄3cups finely chopped dark chocolate
DIRECTIONS
Stir together the instant espresso and boiling water until smooth. Set aside.
Combine the cream and the corn syrup in a heavy saucepan and bring to a boil over medium heat. Remove the pan from the heat and stir in the espresso. Pour the mixture over the chocolate and let sit, covered, for 2 to 3 minutes. Stir until the chocolate is completely melted and the sauce is very smooth.
Keep warm until ready to use, or let cool to room temperature and store in a container with a tight-fitting lid in the refrigerator for up to 2 weeks. Reheat chilled sauce over very low heat on the stovetop or in the microwave until warm enough to pour easily.
Photo: Marida Olivier
Recipe posted by Amanda Conradie
