ב''ה
I was pleasantly surprised to find that Medaglia D'oro, the recommended instant espresso, had an OU kosher certification.
As usual, I mix the genoise right in the pot with the hand beater.
Fold.
I made a double recipe as Rose's syrup and ganache recipes she includes are too much for one cake layer.
The "Ez Man" got to the very last cup of Wondra flour I had laid out for Mis en Place. I was not sure how cake flour would do for the genoise as I had never tried it without Wondra. It worked fine, tasted fine and only had some small flour pellets that were almost not noticeable. Aside from that it got a nice height and good texture. This cake got a nice brown color!
Chocolate and espresso powder.
This cake was nice but not as yummy as the coffee chiffonlets. The ganache got a bit grainy but I really think it had to do with the lower quality chocolate I used, rather than the amount I mixed it. I was pretty careful not to over-mix and I have had the graininess issue with this chocolate when I make ice cream with it. It had a great flavor though!
Man, everyone had issues with that pesky ganache!
ReplyDeleteThat photo of your batter looked so shimmery! Very pretty!
ReplyDeleteI forgot about the Chiffonlets! I really wish someone would figure out the cake flour ball thing. I can't find suitable answer anywhere. My theory is the heated egg whites wrap around the flour making it harder to "dissolve". The grainier Wondra doesn't isn't as tight. I try to heat the eggs to barely lukewarm in hopes that helps since cold water dissolves flour. Still, it vexes me.
ReplyDeletei too forgot about the coffee chiffon! did you layer the two cakes?
ReplyDeleteב''ה
ReplyDeleteThanks everyone!
ECL: I did layer it.