Cakes and Recipes

Chocolate cake with ganache recipe (ganache cake.JPG)

by cakes (

European recipes book 1.

)

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Chocolate cake with ganache recipe

by cakes (

European recipes book 1.

)

We fill this chocolate cake with ganache cream used for bonbons. We don’t use buttercream, only whipped cream and chocolate (semisweet). It has got an intensive, slightly bitter-sweet chocolate flavour.

The chocolate cake:

- sponge cake

- ganache (chocolate) cream

We make a chocolate round-shaped sponge cake using 7 eggs.

Chocolate round-shaped sponge cake:

Eggs: 7 pieces, sugar: 140 gram, flour: 120 gram, cocoa powder: 30 gram

Preparation:

1. Separate the sterilized eggs’ white from the yolk.

2. Sift the flour.

3. Beat up the yolk with the 2/3rd part of the sugar until creamy.

4. Start beating up the egg white. When it is almost completely beaten up, add the rest (1/3rd part) of the sugar and beat it up until stiff.

5. Stirring slowly by a wooden spoon, add the 1/3rd part of the beaten egg white to the yolk and then mix it completely.

6. Then add the rest (2/3rd part) of the beaten-up egg white to it by stirring.

7. Carefully turn the sifted flour into the mixed whisk.

The dough can be made into a sheet or we can put it in a cake-baking tin (23 centimetres), too.

If you put the dough in a cake-baking tin, let it always be concave-shaped so that the ready, baked sponge cake can be smoothly thick and can bake through on all points.

Baking:

Round-shaped sponge cake on 150-160 C°

Thin sheet on 160-180 C°

Always bake the round sponge cake in two phases. Firstly, for 10-15 minutes on a higher (160-170 C°), then on a lower (150 C°) temperature, so that it can bake through well, and will not be burnt.

You can check whether the round-shaped sponge cake has baked through completely by gently pressing the top of the baked sponge cake. The underbaked sponge cake has a typical “rustling” sound.

After taking the round-shaped cake out of the oven, turn it onto a kitchen grill that is exposed to the air from below and let it cool on that.

If you bake a sheet, you can spread it directly on a buttered baking plate or baking paper, too.

Important!

1. Carefully mix the whisk lest it should break, in which case the sponge cake will be thin.

2. Always stir the flour well, so that the outcome will not have any flour-lumps.

3. Pay attention to the baking temperatures, because the dough will be thin and doughy in a cool, but it burns in a hot oven.

4. Put the ready-to-bake dough into the oven at once, do not wait till it settles.

5. Do not open the door of the oven in the first phase of the baking, because the dough will “catch a cold” and goes flat.

The recipe of the ganache (chocolate) cream:

It is simply and quickly to make. We boil 0,3 litre cream and than we add 800 gram chopped up semisweet chocolate. We whisk it appropriately and take it off the oven. We whisk the cool cream again and fill the chocolate cake. Before covering the sides of the cake, we put the filled cake into the fridge to freeze.