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Ingredients
US|METRIC
1 SERVINGS
- 1/4 cup Dutch process cocoa powder (plus more for dusting)
- 1/4 cup hot water
- 3 oz. bittersweet chocolate (60% cacao, melted)
- 5 large eggs (250 grams)
- 1/2 cup granulated sugar
- 2 large egg yolks (37 grams)
- 3/4 cup cake flour
- 1/2 tsp. kosher salt
- 3 Tbsp. unsalted butter (melted)
- simple syrup (Cold Brew, recipe follows)
- buttercream (Vanilla Bean, recipe follows)
- buttercream (Chocolate, recipe follows)
- mushrooms (Meringue, recipe follows)
- Garnish: (ground pistachios, confectioners’ sugar, optional)
- 1/4 cup granulated sugar
- 1/4 cup water
- 1/4 cup cold brew coffee
- 3 large egg whites (90 grams, room temperature)
- 1 cup granulated sugar
- 1 vanilla bean (split lengthwise, seeds scraped and reserved)
- 1 1/4 cups unsalted butter (cubed and softened)
- 1/4 tsp. kosher salt
- 1/2 cup unsalted butter (softened)
- 3 Tbsp. Dutch process cocoa powder
- 1/3 cup sour cream
- 2 1/2 cups confectioners’ sugar
- 2 large egg whites (60 grams)
- 1/4 tsp. cream of tartar
- 1/8 tsp. kosher salt
- 1/2 cup granulated sugar
- 1/4 cup chocolate melting wafers (dark, melted according to package directions and cooled slightly)
- cocoa powder (for dusting)
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