Recipe

Chocolate cake with chocolate ganache

Chocolate cake with chocolate ganache

PREPARATION:

Preheat the oven to 175°C (conventional oven, not fan-assisted). Line the base of a 21cm spring form cake tin with baking paper and grease the sides.

Break the eggs into a bowl, add the Hermesetas Granulated Sweetener and whisk together. Add the melted butter to the egg mixture and whisk until it has been completely incorporated. In a separate bowl, sieve the plain flour with the cocoa powder, baking powder and vanilla powder. Add a little of the flour mix to the egg mix, stir, add a little of the milk and then stir again. Continue adding the flour and milk alternately until it has all been added. Stir the cake batter until smooth, without any lumps. Roughly chop the chocolate and fold it into the batter. Pour the batter into the spring form cake tin and bake for 25-30 minutes. Then remove the cake and allow it to cool.

Ganache:
Roughly chop the chocolate and place into a bowl. Heat up the cream in a pan until almost boiling. The cream must be very warm, but must not be allowed to boil! Pour the hot cream over the chocolate and stir gently until all the chocolate has dissolved and the ganache is completely smooth. Pour the ganache over the cooled cake and allow to rest a while before serving.

General information
Ready in:
45 minutes
Calories p.P.:
479
Product:
Portions:
8
Ingredients
Cake:
Eggs
4
Hermesetas Granulated Sweetener
10 g
Butter, melted
100 g
Plain flour
200 g
Unsweetened cocoa powder
50 g
Baking powder
2 teaspoons
Vanilla powder
1 teaspoon
Milk
100 ml
Dark chocolate, 70%
100 g
Ganache:
Dark chocolate, 70%
150 g
Whipping cream
150 ml
Nutritional information
Recipe:
Portion:
kJ
16'096
2012
kcal
3833
479
Protein g
84
11
Carbohydrates g
304
38
Fat g
252
31