Chocolate cream ganache cake Ingredients for sponge cake Eggs 6 Caster sugar 6 ounce Flour 4 ounce Coco powder 2 ounce Baking powder 1 ½ tsp Ingredients for chocolate cream icing Fresh cream 16 ounces whipped Icing sugar 2 ounces Milk chocolate melted 8 ounces Ingredients for genache Cream 4 ounces Chocolate grated 6 ounces Method for sponge Beat egg till creamy adding in sugar, beat till fluffy. Fold in the sieved flour, coco powder and baking powder very gradually, bake in two 8 inches pan for 20 minutes. Method for genache Scald cream add grated chocolate, leave it for 10 minutes without stirring, mix well until chocolate melts. Keep aside. Beat cream with icing sugar, fold in melted chocolate, and keep aside. To assemble Spread 1 layer of cake, soak with any fruit syrup, chocolate cream icing, pour a layer of chocolate genache, cover with 2nd cake, crush with sugar syrup, cover top and sides of cake with chocolate cream icing, decorate top and sides with prepared chocolate genache, serve chilled.
Posted on: Mon, 22 Sep 2014 13:55:24 +0000
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