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Rich Chocolate Cake with Chocolate Strawberry Ganache


Ingredients

1 1/2 cups (180g) ground almonds

100g (3 ounces) dark eating chocolate

200g butter

6 egg whites

1 cup caster sugar

1/4 cup self raising flour

2 tablespoons cocoa powder

250g strawberries

2 teaspoons icing sugar

 

Chocolate Strawberry Ganache

260g dark eating chocolate

1/2 cup pouring cream

1/2 cup strawberry jam

  1. Preheat oven to 160 degrees celcius. Grease deep 20cm round ake pan with butter; loin base with baking paper.
  2. Spread ground almonds in thin layer on oven tray, roast about 8 minutes or until browned lightly. Cool
  3. Chop chocolate finely
  4. Melt chopped butter in small saucepan over medium heat about 5 minutes or until changed to a dark brown colour. Strain immediately through a fine sieve into a heatproof measuring jug – you need 2/3 cup butter.
  5. Whisk egg whites in medium bowl with fork until combined. Whisk in roasted almonds, sugar, sifted flour and cocoa. Gradually whisk hot butter into almond mixture; stir in chocolate
  6. Pour mixture into pan. Bake cake about 55 minutes. Stand cake in pan 5 minutes before turning, top side up, onto wire rack to cool.
  7. Meanwhile, make chocolate strawberry ganache. Place cake on serving plate. Spread ganache over cake.
  8. Hull strawberries; slice thinly lengthways. Arrange strawberries in layers to represent flower petals over top of cake. Dust with sifted icing sugar just before serving.

Chocolate Strawberry Ganache

Break chocolate into medium heatproof bowl. Combine cream and jam in small saucepan, bring to the boil. Push cream mixture through fine sieve o0ver chocolate, stir until smooth. Refrigerate ganache about 30 minutes or until thickened, stirring every 10 minutes.

Prep + Cook time

1 3/4 hours (+cooling & refrigeration)

Serves 10

Storage Cake will keep in airtight container in the refrigerator for 3 days, or in the freezer (without ganache and strawberries) for 3 months.

 

 

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