CHOCOLATE CAKE WITH ANNA TRATTLES & ALICE QUILLET, TEN BELLES
This Chocolate Cake with Ganache is a simple way of showcasing the flavor of the 70% Cru Virunga Chocolate from Original Beans. Not currently on the menu, but certainly a mainstay at the café, to know this cake is to love it. Anna says that once it is made, it can keep for up to three days in an airtight container, but it is unlikely that it will last that long.
Original Beans’ 70% Virunga Chocolate has notes of cherry and black tea, which are well supported by the addition of espresso to the batter. Ten Belles uses Virunga in all other chocolate applications at the bakery, from cookies and cakes to hot chocolate; its versatility, quality and transparent sourcing are what sets it apart.
Anna mentions that this chocolate is particularly forgiving, meaning that it incorporates well without too much fuss over temperatures; however, the ganache topping should be made for immediate use as it spreads best at this point.
Chocolate Cake with Chocolate Ganache, made with Original Beans 70% Cru Virunga
Makes 1 cake
Ingredients
For the cake:
75g chocolate (Virunga 70%)
100g boiled water
Half a single shot espresso
80g melted butter
90g / 2 medium size eggs
90g yoghurt
300g caster sugar
165g flour (plain or a mixture of plain and wholemeal flours)
4g / 1 teaspoon baking soda
A pinch of salt
For the ganache:
100g single cream
150g chocolate (Virunga 70%)
a pinch of salt
Method
For the cake:
1. Preheat the oven at 180 degrees C.
2. Line a baking tin (approximately 28x8cm) with greaseproof paper.
3. Pour the just boiled water, the espresso and melted butter over the chocolate and stir until everything is well incorporated and smooth.
4. Whisk in the yoghurt and the eggs.
5. Add the dry ingredients in two batches, mixing in between until smooth.
6. Pour the cake mix into the lined cake tin and bake for 35 mins @ 180 degrees C or until the cake bounces back when lightly prodded. It's very important not to be tempted to open the oven door whilst the cake is baking as it could sink in the middle.
7. Let the cake cool completely before removing it from the cake tin and slathering with ganache.
For the ganache:
8. Heat up the cream until it reaches boiling point, then pour it directly over the chocolate and the salt and whisk until it's smooth and shiny. You can use the ganache immediately but it also holds for at least 30 minutes at room temperature.
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