Para ganache
Components
- 2 1/4 cups (tea) of 55% cocoa chocolate drops (approximately 380 g)
- 13/4 cup (tea) of fresh cream milk
- 3 tbsp of honey
- 1/4 cup of powdered milk (tea)
- 3 tablespoons of cocoa powder
Setup mode
- If you are not using chocolate chips, chop the chocolate into small pieces to ensure even melting. In a saucepan, combine 1 cup of heavy cream with honey and whisk together. Heat over medium flame until the honey dissolves and small bubbles begin to form around the edges of the pan, which should take approximately 3 minutes.
- Remove the pan from the heat, then incorporate the powdered milk, cocoa powder, chocolate, and remaining milk cream, stirring thoroughly. Using a mixer, beat the ganache directly in the pan to achieve a creamy, smooth, and airy texture.
- Place the ganache in a bowl and allow it to cool at room temperature for a minimum of 3 hours, or until it becomes firm, before using. Alternatively, you can refrigerate it for 1 hour to speed up the cooling process. While the ganache is cooling, get the cake ready.
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The ganache can be stored in the fridge for up to five days. Take it out an hour before use to allow it to soften and become creamy again before spreading it on the cake.
Do you not have a MIXER?
You can use a wire whisk, stirring energetically to dissolve the ingredients. However, this method results in a ganache that is less smooth and aerated. Additionally, it takes slightly longer to reach the perfect consistency for decorating the cake.
IN CASE OF ALERT
Components
- 2 tea cups of wheat flour
- 1 cup of cocoa powder
- Four eggs
- 1 cup of cold brewed coffee
- 1 cup of cooking oil
- 1/2 cup of granulated sugar
- Half a tea cup of brown sugar
- 1 tablespoon of baking powder
- apply butter to grease the formwork
Setup phase
- Set the oven to 180 °C (moderate heat). Grease a rectangular mold measuring 30 cm by 20 cm with butter. Line the bottom and the longer sides of the mold with a 40 cm by 30 cm piece of parchment paper to facilitate removing the baked item.
- In a bowl, combine the flour, powdered chocolate, and yeast. In a separate small bowl, crack one egg at a time before adding it to the blender—this way, if an egg is bad, the entire recipe isn’t ruined. Add the coffee, oil, and sugars, then blend thoroughly until the mixture is smooth.
- Pour the liquid mixture into a large bowl. Gradually add the flour mixture, sifting it in, and gently stir with a wire whisk until the dough is smooth.
- Put the batter into the mold and smooth it out with a spatula to ensure the cake rises evenly. Bake in the oven for approximately 35 minutes. To test if it’s done, insert a toothpick into the batter: if it comes out clean, the cake is cooked; if not, bake for a few additional minutes.
- Take it out of the oven and allow it to cool fully before slicing and topping with ganache (you can also make the cake the day before, if you like).
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Components
- cocoa powder for dusting
Getting ready mode
- Using a 6 cm diameter round cutter, cut the cake into 12 portions (you can save the scraps to eat plain, without frosting, or use them in another recipe, such as a verrine).
- Place the ganache into a piping bag fitted with a petal tip (which has an elongated teardrop shape). Holding the tip horizontally, pipe lines along the side of the cake, starting from the bottom and moving towards the center of the top, allowing the lines to slightly overlap. For a velvety finish, dust with cocoa powder. Serve immediately.
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Decorated cookies can be stored in the refrigerator for up to three days. Take them out of the fridge 30 minutes prior to serving to allow the ganache to regain its creamy consistency.
