Ganache

Created by

  • Julie Sharp - Callebaut® chef - CHOCOLATE ACADEMY™ centre UK
level 1

Recipe components

Used Callebaut products

Apricot beer sponge

IngredientsPreparation
  • 250g
    self-raising flour
  • 300g
    caster sugar
  • 45g
    cocoa powder
  • 5g
    bicarbonate of soda
  • 250g
    butter
  • 250g
    beer
  • 125g
    milk
  • 2piece(s)
    eggs
  • 5ml
    concentrated vanilla extract

Sieve dry ingredients together. Melt the butter and beer together. Stir in the dry ingredients. Add the eggs. Mix together. Pour into sponge tins. Bake at 180°c for 10 min until the sponge springs back when pressed lightly.

Chocolate butter cream

IngredientsPreparation

Whisk the egg whites and 1st amount of sugar together in a kitchen aid. Place the second amount of sugar into a sauce pan with the water and cook to 118ᵒc and then pour onto the whisking egg white. Whisk until cool. Soften the butter and then add into the meringue when it is cold. Melt the chocolate and add in to the butter cream. Flavour as needed- you could add an alcohol, flavoured oil or compound flavouring to the buttercream.

A/ Basic ganache

IngredientsPreparation

Cool the ganache to 30ᵒc. Then whisk to aerate the ganache to a piping consistency. With a piping bag and star nozzle decorate the cake.

B/ Whipped ganache

IngredientsPreparation

Cool the ganache to 30ᵒc. Then whisk to aerate the ganache to a piping consistency. With a piping bag and star nozzle decorate the cake.

Finishing and presentation

Layer up 3 layers of sponge with the chocolate buttercream. Coat the cake with a thin layer of buttercream and then refrigerate or freeze until needed. Place the cake on to a wire rack. Glaze with the ganache. Place onto a cake card. Whip the ganache and then pipe around the edge of the cake.