This luxurious dessert combines the intense flavors of espresso and dark chocolate with the delightful texture of chewy salted caramel, all layered into a sumptuous brownie cake. Each bite offers a rich blend of smooth ganache and fudgy brownie, contrasted with the subtle crunch of salt crystals in the caramel. It’s a masterpiece of flavor harmony, meticulously designed for the ultimate indulgence.
Why You’ll Love This: This Espresso Brownie Cake with Salted Caramel and Dark Chocolate Ganache is a dream come true for dessert aficionados. It features a triple delight of textures—from the dense, moist brownie base to the sticky, sweet middle layer of caramel, topped off with a silky smooth chocolate ganache. The added hint of espresso intensifies the chocolate, making this cake not just a treat for the palate but an aromatic experience as well.
Perfect Occasion: This cake is ideal for sophisticated gatherings like dinner parties, milestone celebrations, or as a special treat for coffee and chocolate lovers at any event. Its elegant appearance and gourmet flavors make it a standout dessert that’s sure to impress.
Decoration Tips: To elevate the appearance of the cake, consider a sprinkle of sea salt flakes on top of the ganache to enhance the visual and flavor contrast. Edible gold leaf or chocolate shavings can also be added for an extra touch of luxury. Serve each slice with a dollop of whipped cream or a small espresso shot on the side to complement the rich flavors.
Ingredients for the Coffee Brownie:
- 2 eggs
- 180 grams of powdered sugar
- ¼ teaspoon of sea salt
- 30 grams of all-purpose flour
- 20 ml of espresso coffee
- 60 grams of unsalted butter
- 10 grams of unsweetened cocoa powder
- 120 grams of 70% dark chocolate
Ingredients for the Chewy Salted Chocolate Caramel:
- 30 grams of glucose
- ½ teaspoon of sea salt
- 60 grams of unsalted butter
- 1 teaspoon of instant coffee
- 180 ml of heavy cream
- 60 grams of 70% dark chocolate
- 180 grams of sifted powdered sugar
Ingredients for the Dark Chocolate Ganache:
- 80 ml of heavy cream
- 120 grams of 70% dark chocolate
Instructions:
- Line an 18 cm diameter mold with parchment paper and grease the sides.
- For the brownie base, mix eggs, powdered sugar, sea salt, flour, espresso, butter, cocoa powder, and dark chocolate. Pour into the prepared mold.
- Bake in a preheated oven at 175°C for 25 minutes.
- For the caramel, combine glucose, salt, butter, instant coffee, and heavy cream. Heat to 112°C, stirring continuously. Add the dark chocolate and powdered sugar until smooth.
- Pour the caramel over the cooled brownie base.
- For the ganache, heat the cream and pour over the dark chocolate, stirring until smooth. Spread over the caramel layer.
- Refrigerate overnight to set.
- Serve chilled and enjoy the layers of delight!
Enjoy!
