Grasshopper Fudge Poke Cake

Products Used
0
3
2
By Imperial Sugar
Prep Time:
55m
Bake/Cook Time:
33m - 37m
Yield:
One 9 inch cake serving 8-10

Just the right amount of mint and chocolate unite in this Grasshopper Fudge Poke Cake. This super moist cake with a delectable chocolate ganache is perfect for pot lucks or parties. 

Solo la cantidad de perfecta de menta y chocolate unidos en esta pastel saltamontes y dulce de azúcar. Este pastel super húmedo con una salsa de chocolate deliciosa es perfecto para reuniones y fiestas.

Rating:
Rate it yourself
Products Used

Ingredients

    *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

    Directions

    1. Preheat oven to 375°F.
    2. Butter and flour a 9-inch square cake pan. Cut a piece of parchment paper and line bottom of pan and set aside. Sift together flour and baking powder; set aside.
    3. Separate eggs, making sure that no egg yolk enters egg whites as egg whites do not whip when traces of yolk are present.
    4. In bowl whip egg yolks for 1 minute. Add first listed 2 tablespoons sugar and whip until mixture is light in color and makes thick ribbons, about 10 minutes. Set aside.
    5. In separate bowl whip egg whites, second listed 3 tablespoons sugar and cream of tartar on medium speed to soft medium peaks. Using a hand-held spatula fold whipped egg whites into whipped egg yolk mixture. Do not overfold to prevent the mixture from collapsing.
    6. Add 1/2 of flour and gently fold until incorporated. Add remaining flour and combine ensuring a light mixture. Scrape in pan and place in oven.
    7. Bake until center of cake bounces back when lightly pressed with a finger or an inserted toothpick comes out clean, about 33-37 minutes.
    8. In a saucepan boil water and sugar. Allow to get cold before adding liquor. Add liquor and mint extract if using. If desired, add a few drops of green food color. Set aside.
    9. Bring to a boil first listed whipping cream and 6 tablespoons sugar. Remove from heat.
    10. Whisk in chocolate and butter and whisk smooth. Set aside.
    11. Place cake on a serving tray and spoon mint syrup evenly over surface. You will have to go over several times before it is all absorbed. Make sure to use it all.
    12. Once chocolate mixture is the consistency of sour cream (chilling briefly may be necessary) spread it evenly over the surface.
    13. Whip remaining cream and 1 tablespoon sugar to medium peaks and spoon onto cake.
    14. Sprinkle with finely chopped mint leaves.
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    Pastel Saltamontes y Dulce de Azúcar

    Products Used
    0
    3
    2
    Por Imperial Sugar
    Tiempo de preparación:
    55m
    Tiempo de cocción / cocción:
    33m - 37m
    Rendimiento:
    Un pastel de 9 pulgadas que sirve de 8 a 10

    Solo la cantidad de perfecta de menta y chocolate unidos en esta pastel saltamontes y dulce de azúcar. Este pastel super húmedo con una salsa de chocolate deliciosa es perfecto para reuniones y fiestas.

    Clasificación:
    Califíquelo usted mismo
    Products Used

    Direcciones

    1. Precaliente el horno a 375 F.
    2. Engrase con mantequilla y harina una bandeja cuadrada de pastel. Corte un pedazo de papel parafinado y forre el fondo de la bandeja y coloque a un lado. Tamice juntos la harina, polvo de hornear; coloque a un lado.
    3. Separe los huevos, asegurándose que nada de yema entre las claras de huevo ya que las claras del huevo no se baten  si hay trazos de la yema presente.
    4. En un envase bata las yemas de huevo por 1 minuto. Agregue las dos primeras cucharadas de azúcar en la lista y bata hasta que la mezcla este ligera en color y haga cintos gruesos, alrededor de 10 minutos. Ponga a un lado.
    5. En un envase aparte  bata las claras de huevo, las segundas 3 cucharadas de azúcar en la lista y crémor tártaro a velocidad media hasta que se formen picos medios. Usando una espátula de mano mezcle las claras de huevo batidas con la mezcla de yema utilizando movimientos envoltorios. No mezcle de mas para prevenir que la mezcla colapse.
    6. Agregue 1/2 de harina y usando movimientos envoltorios mezcle hasta que este incorporada. Agregue el resto de la harina y combine asegurándose así una mezcla ligera. Agregue a la bandeja raspando los lado del envase y coloque en el horno.
    7. Hornee hasta que el centro del pastel rebote cuando es ligeramente presionado con un dedo  o cuando un mondadientes insertado salga limpio, alrededor de 33 a 37 minutos.
    8. En una olla ponga a hervir el agua y azúcar. Deje que se enfríe antes de agregar el licor. Agregue el licor y el extracto de menta si lo esta utilizando. Si lo desea, agregue una pocas gotas de colorante verde de comida. Ponga a un lado.
    9. Lleve a hervir la crema batida que esta de primera en la lista con 6 cucharadas de azúcar. Remueva del calor.
    10. Agregue el chocolate y la mantequilla y bata con una espumadora hasta que este suave. Ponga a un lado.
    11. Coloque el pastel en una bandeja de servir y con una espuma agregue el jarabe de menta de manera uniforme sobre la superficie. Deberá pasar varia veces antes de que sea todo totalmente absorbido. Asegúrese de usar todo.
    12. Una vez que la mezcla de chocolate tenga la consistencia de crema agria (enfriar brevemente será necesario) úntela de manera uniforme sobre la superficie.
    13. Bata el resto de la crema con una cucharadita de azúcar hasta que se formen picos medios y vierte con una cuchara sobre el pastel.
    14. Espolvoree con hojitas de mentas finamente cortadas.
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