Dark chocolate ganache cake flavoured with Raki

Since conching is the art of harmony, I created a dark chocolate ganache cake and used Raki syrup to balance out its sweetness. It’s a delicate balance between full chocolate flavour and the aniseed taste of the Raki.
Level:
Easy

Chocolate sponge

Ingredients: Chocolate sponge

  • 750 g
    egg yolks
  • 640 g
    sugar

Preparation: Chocolate sponge

Beat to form a ribbon.

Ingredients: Chocolate sponge

  • 750 g
    egg white
  • 150 g
    sugar

Preparation: Chocolate sponge

Whisk together. Add to previous mixture.

Ingredients: Chocolate sponge

Preparation: Chocolate sponge

Fold in.

Pour into ring moulds of 18 cm ø. Bake for 1 hour at 160-170°C.
Cut into 3 pieces.

Raki syrup

Ingredients: Raki syrup

  • 130 g
    water
  • 170 g
    sugar

Preparation: Raki syrup

Boil to 60 Brix or 30 Bé°. Leave to cool.

Ingredients: Raki syrup

  • 70 g
    raki

Preparation: Raki syrup

Add.