Chocolate ganache cake

Chocolate ganache cake

By
From
Cooking from the Heart
Serves
12
Photographer
Mark Roper

This recipe is a favourite of family and friends. It can be served either with or without the cream ganache or chocolate icing. To make it more festive, use the ganache and the icing.

Ingredients

Quantity Ingredient
250g dark chocolate, chopped
250g unsalted butter
250g caster sugar
7 large eggs, separated
1 1/4 cups ground almonds
90g self-raising flour

Cream ganache

Quantity Ingredient
150g good-quality dark chocolate, chopped
1 cup pouring cream

Chocolate icing

Quantity Ingredient
180g dark chocolate, chopped
2 large eggs

Method

  1. To make the cream ganache, heat the chocolate and cream in a small saucepan over low heat, stirring until the chocolate has melted and the mixture is smooth. Allow to cool, then refrigerate for 2 hours.
  2. Meanwhile, preheat the oven to 180°C. Grease a 28 cm round cake tin and line the base with baking paper.
  3. Melt the chocolate in a small saucepan over low heat, stirring until the chocolate has melted, then set aside. Cream the butter and sugar using an electric mixer until very pale and fluffy, then beat in the egg yolks, melted chocolate, ground almonds and flour.
  4. In another bowl, beat the egg whites until they are stiff but not dry, then fold into the chocolate mixture.
  5. Pour the batter into the cake tin and bake for 30 minutes. Reduce the oven temperature to 170°C and bake for another 30 minutes. Remove the cake from the oven and leave to cool in the tin.
  6. To make the chocolate icing, melt the chocolate in a small saucepan over low heat, then pour it into a bowl. Add the eggs and beat for 30 seconds — don’t overbeat or the icing won’t spread.
  7. Beat the chilled cream ganache until it spreads easily.
  8. Turn the cooled cake out onto a clean surface. Using a large knife, cut the cake lengthwise through the middle, into two rounds. Spread one of the cut halves with the cream ganache. Reassemble the two halves and spread the chocolate icing over the top and sides of the cake.
  9. Decorate with chocolate leaves if desired.
Tags:
Jewish
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