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 gegg yolks
-
640 gsugar
Preparation: Chocolate sponge
Beat to form a ribbon.
Ingredients: Chocolate sponge
-
750 gegg white
-
150 gsugar
Preparation: Chocolate sponge
Whisk together. Add to previous mixture.
Ingredients: Chocolate sponge
-
375 gflour
-
200 gCP
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.
Chocolate ganache
Ingredients: Chocolate ganache
-
2000 gcream
Preparation: Chocolate ganache
Boil cream and pour over the chocolate. Cream with a whisk.
Raki syrup
Ingredients: Raki syrup
-
130 gwater
-
170 gsugar
Preparation: Raki syrup
Boil to 60 Brix or 30 Bé°. Leave to cool.
Ingredients: Raki syrup
-
70 graki
Preparation: Raki syrup
Add.
Comments