Thursday 18 January 2018

Chocolate Ganache Cake what you need

Kevin Dundon

Chocolate is always a winner and this is a variation of the Viennese classic chocolate Sachertorte. It is a wonderfully indulgent des-sert which gets better with time, so it's ideal to have it made a couple of days in advance.

I know it takes a bit of time to make but I feel it is well worth the effort. Keep this recipe in mind for special occasions; it will never let you down.

what you need

Sponge 8oz/225g butter, softened

8oz/225g caster sugar

4-5 large eggs

8oz/225g self-raising flour

4oz/110g dark chocolate, melted

Ganache 6oz/175g good-quality dark chocolate

8fl oz/226ml pouring cream

Stock syrup 10oz/275g sugar

7fl oz/200ml water

1Pre-heat the oven to 180°C/Gas Mark 4. Melt the dark chocolate in a large bowl set over a pot of simmering water. Grease and line a nine-inch, loose-bottomed cheesecake tin.

2In a large mixing bowl, cream the butter with the sugar until very light and fluffy. Gradually add the eggs and mix in the flour. Pour in the melted chocolate and mix well in. Pour the mixture into the prepared cake tin and bake for 35-40 minutes, or until the cake is well set -- a skewer inserted into the centre of the cake should come away spotlessly clean and dry.

3When the cake is cooked, take it out of the oven and allow it to cool in the tin as it will still be quite soft at this stage. Ideally, you should make the cake the day before you require it.

4 Put the sugar and water in a saucepan and bring gently to the boil. Allow to boil for two to three minutes then turn off the heat and allow the mixture to cool.

5Chop the chocolate to the ganache in small pieces. Add the cream to a saucepan and bring to the boil. Add the boiling cream to the chocolate and whisk quickly until combined. It's important not to make the ganache until needed as it will set.

6Cut the chocolate sponge into three equal pieces. Put the bottom pieces of the cake on to a nine-inch thin cake board. Using a pastry brush, lightly brush the sponge with the stock syrup to moisten it a little. At this stage make up your ganache -- it should be a nice pouring consistency, but not too thin. Spread a layer of the chocolate ganache on the first layer of the cake.

7Repeat this process until the cake is back in its original shape, ensuring that you brush each layer with plenty of stock syrup and press each layer down with your hand to give an even finish at the end.

8 Transfer the assembled cake to a wire rack or cooling tray. Pop a baking sheet in under it to catch any drops of chocolate. Spoon the ganache all over the cake and use a palette knife to smooth it out.

9Return the cake to the fridge to allow it to set. Decorate with fruit or melted white chocolate. Serve and enjoy!

Irish Independent

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