Torta al cioccolato con crema ganache
A recipe for chocolate ganache cake that leads to the most divine and intense chocolate pleasure.
In Italy the ganache double cream and chocolate icing is also known as Crema Parigina, possibly as a reference to the popular belief that this preparation was invented in a Parisian cake shop in the mid 19th century. The French Wikipedia does not assign credit to any particular ‘pâtisserie’ and the names circulating on the internet don’t sound very French to me.
So let’s just say that someone somewhere somehow developed this incredibly rich and delicious chocolate that is divine in petit fours as well as in other desserts like this chocolate with chocolate cake.
For the cake
200 g dark chocolate
200 g butter
100 ml espresso
200 g flour
2 tsp baking powder
200 g brown sugar
200 g sugar
2 tbsp cocoa
4 tbsp yoghurt
For the ganache
200 g dark 80% chocolate
250 ml double cream
40 g sugar
1 tbsp candied violets
300 g raspberries
50 g sugar
Melt butter, chocolate and coffee in a pan without over heating.
Mix flour, brown sugar, white sugar, baking powder and cocoa in a bowl and stir in eggs and yoghurt.
Pour the melted chocolate mixture into the flour mixture and stir. The consistency should be smooth and runny.
Grease a baking tin and line base and sides with parchment paper.
Pour the cake mixture into the tin and bake at 140 C / 285 F for 90 minutes.
Leave the cake to cool, before you cut it in three layers horizontally.
Heat up cream and chocolate for the ganache, but don’t let it boil.
Spread a thin layer of ganache between every two layers of chocolate cake. Assemble the layers and pour the rest of the ganache over the cake, so that it is completely covered.
Decorate with candied violets
Boil raspberries with sugar and blend them to a smooth sauce to serve with this chocolate ganache cake.
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