Chocolate Ganache cake

  • 200gr butter
  • 150gr castor sugar
  • 125gr chocolate
  • 125gr Almonds - sliced and crushed
  • 6 egg whites
  • Icing
  • 500gr Ganache:
  • 250 ml cream
  • 250 gm dark chocolate

Preheat the oven to 200C. Melt the chocolate in a double boiler and keep warm. Beat the butter and sugar together until light in colour and texture and the sugar is dissolved. At medium speed, mix in the melted chocolate, the crushed almonds and then the egg yolks. Scrape down the sides of the bowl and briefly mix again. In another bowl whisk the egg whites until they form stiff peaks. Fold 1/4 of the whites into the mixture, and then fold the rest of the whites in. Be careful to fold the whites in gently or you will “knock” the air out of the mix and it will not rise properly.

Grease the inside of a 10in cake tin with 1/2tbs butter and then lightly coat the inside of the tin with flour. Pour the cake mixture into the tin and spread out evenly. Put the cake into the middle of the oven for 10mins then reduce the temperature to 150C and keep cooking for another 15 mins. When the time is up stick a thin skewer into the middle of the cake. If the skewer comes out clean the cake is ready. If the skewer comes out coated with wet cake mixture leave it in the oven for another 5-10 mins. When the cake is cooked take it out of the oven and let it stand for a few minutes, then turn it out onto a wire rack and let it cool thoroughly.

For the icing, melt the chocolate and cream together. You can either do it in a double boiler or in a saucepan over low heat. Stirring frequently until the mixture has a smooth consistency. Remove from the heat and let the ganache cool. Stir the ganache occasionally until it is a spread able consistency.

Cut the cake in half, horizontally. Carefully remove the top half of the cake and set aside. Spread 1/3 of the ganache over the top of the bottom half of the cake. Put top half of the cake top of the bottom half and spread the rest of the ganache over the top and sides of the cake. Refrigerate the cake until it is firm. Serve a wedge of cake with cream, crème anglaise or ice cream, or all 3 if you’re feeling really decadent.

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