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:
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Easy
Chocolate sponge
Ingredients: Chocolate sponge
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1.7 lbEgg yolks
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1.4 lbSugar
Preparation: Chocolate sponge
Beat to form a ribbon.
Ingredients: Chocolate sponge
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1.7 lbEgg white
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5.3 ozSugar
Preparation: Chocolate sponge
Whisk together. Add to previous mixture.
Ingredients: Chocolate sponge
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13.2 ozFlour
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7.1 ozCp
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
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4.4 lbCream
Preparation: Chocolate ganache
Boil cream and pour over the chocolate. Cream with a whisk.
Raki syrup
Ingredients: Raki syrup
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4.6 ozWater
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6.0 ozSugar
Preparation: Raki syrup
Boil to 60 Brix or 30 Bé°. Leave to cool.
Ingredients: Raki syrup
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2.5 ozRaki
Preparation: Raki syrup
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