Chocolate ganache cake
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for the countertop: mix the egg whites well, add the sugar gradually and mix well until a foam does not form.
add the yolks and then the flour with the baking powder.
for syrup: boil water with sugar, add rum when the syrup is cold
for the cream: melt the chocolate with 50ml tablespoons of whipped cream and pour it lightly over the rest of the mixed whipped cream, mix well until you get a fluffy cream.
Preparation method ganache cream cake
The countertops are very easy to make. Thank you Gabriela for the recipe, the countertops were to my taste, moist consistency, excellent.
So, in a bowl mix the liquid ingredients (eggs, oil, yogurt and coffee) and in another solid ones (flour, cocoa, sugar, salt, baking powder, baking soda).
We combine them and mix only as much as is necessary to homogenize the composition. We obtain a dough that flows from the wire.
Divide the composition into two equal parts.
Transfer each part of the dough into two shapes (covered with baking paper on the bottom and buttered on the edges) with a diameter of 22 cm and bake for 30-35 minutes at 175 ° C.
If you don't have two shapes, bake the tops one at a time, then let them cool on a grill.
For the ganache cream, heat the whipped cream until it reaches the boiling point. Add the broken chocolate pieces and mix until it melts completely. Let it cool for a few hours or overnight and then mix it until it doubles in volume.
The sugar paste must be prepared a day in advance.
Divide it into three pieces, leave three quarters white and the other quarter, divided into two, color them red and green.
Assemble the cake. Put the first top, spread the cream over it, keeping aside 3-4 tablespoons for the surface of the cake. Add the second top and level well, covering it with the remaining cream. You need a very thin layer to stick the paste of sugar.
Dress it with white sugar paste and decorate it according to your imagination. I preferred a festive decoration with snowflakes, ilex aquifolium leaves or ilice.
I kept the cake cold until the time of serving. Delicious!
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The ganache cake it's one of the finest chocolate desserts I've ever eaten.
If you like cakes or chocolate cakes, the recipe for tort ganache it is by far the best.
Contains o ganache cream which is easy to make but surpasses any chocolate cream.
Cream ganache it is fine, creamy and with it you can prepare both cakes and pies in many variants such as Pyramids with ganache cream, Cake with dark chocolate cream ..etc
You will definitely delight your guests and family if you will serve a glass of semi-sweet red wine Sfanta Ana - Oprisor Winery
7 lg sugar
6 lg flour
2 lg cocoa
esenta de rom
400 ml fresh
400 gr dark chocolate
essence of rum vial
250 gr sugar
500 ml of water
4 teaspoons of ness
1/2 stick vanilla or vanilla sugar
100 gr dark chocolate
50 ml liquid cream
20 gr butter
Method of preparation
Separate the egg whites from the yolks.
Whisk the egg whites with 5 lbs of sugar and the yolks with the rest together with the deron and vanilla essence.
Lightly mix the two compositions, sift over the flour mixed with cocoa and incorporate. Wallpaper a round tray with a diameter of 21 cm, with baking paper, pour the composition of the countertop in it and bake at the right heat. To test if the worktop is baked, lightly press it on the surface with your palm & # 8230 if it is elastic and comes back on without leaving marks, then it is ready.
Put the chocolate and whipped cream in a pan on the fire until it dissolves and homogenizes but without reaching the boiling point.
It is divided into three.
Two parts are used immediately to fill the cake without letting it cool.
And the third part is left to cool and foam, being necessary to finish it
Mix the chocolate with the whipped cream and the butter over low heat until we obtain a fine fluid glaze.
The cooled countertop is cut into three equal sheets.
Place the first sheet in the form in which I baked the top, syrup it with the boiled syrup, cooled and flavored with vanilla and ness.
Pour part of the cream, place the second sheet as well, add the syrup, put the second layer of cream, then place the last sheet on the counter and syrup.
After it has been cold for a few hours or overnight, take it out of the form and dress it in cream.
Glaze with chocolate icing and decorate with cream hazelnuts and chocolate shapes or according to everyone's imagination.
How to make dark chocolate ganache
One of the simplest but also tastiest (in my opinion) creams for cakes and pies is the one I will tell you about today on the blog how to do it: chocolate ganache.
There are several types of chocolate ganache depending on the type of chocolate used, such as dark chocolate ganache, white chocolate ganache, etc.
But what exactly is this cream with a special name and which may scare some people, thinking that it is something very complicated and difficult to put into practice? Well a chocolate ganache is nothing but a simple combination of only 2 ingredients: chocolate and cream.
Depending on the ratio in which the two ingredients are combined, chocolate ganache can be used as a raw material for some delicious truffles, cream for cakes and pies or even icing to cover them.
- a 1: 1 ratio if we want to make cream for cakes and pies. That is, chocolate and cream in equal amounts
- a 2: 1 ratio if we want to make chocolate truffles. That is 2 parts chocolate and one part cream.
- a 1: 2 ratio if we want to use chocolate ganache to glaze a dessert. That is, one part chocolate and two parts cream.
Basically, how do we proceed? Simple: heat the cream well, but without boiling it, add the pieces of chocolate and then, when it melts, mix everything well. That's pretty much how you prepare one chocolate ganache.
Something you have to remember when you do chocolate ganache is that you need to work with quality ingredients. A good chocolate ganache, obviously it will work out if you use chocolate with a high cocoa content and cream with more fat cream.
Natacha cake with white chocolate cream, apricot puree and chocolate ganache
This Natacha Cake with white chocolate cream is divine, it is worth trying at least once and you will fall in love with it.
I've been given a lot of cakes in this world since I know myself, I'm just a big fan of sweets. Some I liked, some less, some I would eat occasionally, but I would serve this from breakfast to dinner.
The classic combination, but excellent between chocolate and cheese, is adored by all lovers of sweets, but the intervention of apricot puree comes with an extra taste and flavor.
The idea to make this cake came to me once after the Sacher cake recipe and secondly, after the name of a guide I had in the Azores, Natacha from Seazores, a local tourism company that made a surprise for my birthday with a similar cake.
In addition I added white chocolate cream with cream cheese. I kept thinking about how to do and what to do to bring something new to the list of desserts in my kitchen and I did very well! And what came out is divine, I think the best combination ever made. Wet dark chocolate top with slightly sour apricot puree and the fineness of white chocolate cream with cream cheese, all in chocolate ganache are the fatal combination for any chocolate dessert lover!
Other cakes appreciated by readers:
How to make Natacha cake with white chocolate cream, apricot puree and chocolate ganache
ingredients For the countertop:
- 450 g caster sugar
- 1/2 teaspoon salt
- 220 g yogurt
- 110 ml vegetable oil
- 2 eggs
- 2 teaspoons vanilla extract
- 250 g white flour
- 80 g of good quality cocoa
- 1 teaspoon baking powder
- 2 teaspoons grated baking soda
- 60 ml of hot water
Ingredients For greasing the countertop
Ingredients for ganache
Ingredients for white chocolate cream with cream cheese:
- 100 g butter
- 100 g powdered sugar
- 1 tablespoon vanilla extract
- 100 g of good quality white chocolate
- 125 g cream cheese
Method of preparation:
Preheat the oven to 180 degrees.
For the countertop:
In a bowl, mix all the dry ingredients: flour, cocoa, baking powder and baking soda.
Put the eggs, sugar, vanilla extract, yogurt, oil and salt in a large bowl, mix them with a whisk until the sugar melts.
Add the dry ingredients to the wet composition and mix with a spatula.
Put a kettle with boiling water, measure 60 ml and pour over the composition, stirring quickly, but not too much, so as to obtain a homogeneous composition.
Pour the composition into the tray lined with baking paper. Bake for 22-25 minutes or until the toothpick test passes. After baking, take out the tray and let it cool in the tray.
After it has cooled, cut the top into 5 slices.
Bring the cream to the boil and remove from the heat, add the chocolate, leave for 2-3 minutes and then mix. Let the ganache cool for an hour.
Remove the ganache from the cold and froth it with a food processor for a few seconds. Be very careful not to cut too much for the redness to cut.
For white chocolate cream with cream cheese:
Put the white chocolate with the butter to melt in half, bring pieces of both to remain, add the sugar and froth with a whisk.
Add the cream cheese and beat until incorporated and get a glossy cream.
For apricot puree:
We put the apricots in a bowl and with the help of a blender we will mix the apricots until we obtain a puree. Put it to boil over medium heat, covered until it shrinks and thickens. (It must have the consistency of a cream) Let it cool completely.
Grease each countertop with 2 tablespoons of apricot puree. On the first countertop we will put half of the white chocolate cream, on the second 1/4 of the dark chocolate ganache, on the third the second half of the white chocolate cream, on the fourth and 1/4 of the ganache of dark chocolate, we also come with the last top greased with apricot puree.
We coat the whole cake in the remaining ganache. We decorate with chocolate scales, fruits, chocolates or whatever we like.
Not quite simple, but with a perfect taste! Good job and good appetite!