Favoreats
Favoreats LLC
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INGREDIENTS
1/2 cup
passion fruit purée
1/2 tsp
powdered gelatin
3/4 cup
granulated sugar (5-1/4 ounces)
1/4 tsp
fine sea salt
2
large eggs
3
large egg yolks
4 tbsp
unsalted butter (2 ounces), cut into 1/2-inch cubes and frozen
2 oz
bittersweet chocolate, finely chopped
2
tablespoons Dutch-processed cocoa, sifted
1/2 tsp
instant espresso powder
1/4
cup boiling water
1
cups unbleached all-purpose flour (5 ounces), plus additional for dusting cake pan
1/4
teaspoon baking soda
1/2
cup (3-1/2 ounces) granulated sugar
1/3
cup (about 2-1/4 ounces) packed light brown sugar
1 tbsp
orange zest, freshly grated
1/2 tsp
fine sea salt
6
tablespoons (3 ounces) unsalted butter, softened
2
large eggs, room temperature
1/2
teaspoon pure vanilla extract
6
tablespoons sour cream, room temperature
8 oz
bittersweet chocolate, chopped
1/2 cup
water
3/4 cup
(5-1/4 ounces), plus 2 tablespoons granulated sugar
1 tsp
instant espresso powder
1/4 tsp
fine sea salt
1 tsp
pure vanilla extract
16 tbsp
(8 ounces/2 sticks) unsalted butter, softened and cut into 16 pieces
4
large eggs, room temperature and lightly beaten
2 cups
heavy cream
1/2 tsp
instant espresso powder
10 oz
bittersweet chocolate, finely chopped
6 oz
milk or semisweet chocolate, finely chopped
2 tbsp
light corn syrup
1 1/2 tsp
Maldon salt, flaked sea salt
1 tsp
vanilla