Chocolate torte (GF) with Ganache
by Blake Jackson (@cheffy08)A rich and decadent chocolate almond cake topped with a smooth chocolate ganache.
Ingredients
Cake
- 200gunsalted butter
- 200gdark chocolate, 70% cocoa, chopped
- 4piecelarge eggs
- 200ggolden caster sugar
- 50gplain flour
- 50gground almonds
- 1pinchcocoa powder, for dusting
Ganache
- 200gdark chocolate, roughly chopped
- 300mLdouble cream
- 2tbspgolden caster sugar
How to make Chocolate torte (GF) with Ganache
Cake
Preheat the oven to 180°C (350°F). Grease and line a cake tin.
Melt the butter and dark chocolate together in a heatproof bowl over simmering water. Stir until smooth and set aside to cool slightly.
In a separate bowl, beat the eggs and golden caster sugar until pale and fluffy.
Fold the melted chocolate mixture into the egg mixture.
Gently fold in the plain flour and ground almonds until just combined.
Pour the batter into the prepared cake tin and bake for 20-25 minutes or until a skewer inserted into the center comes out with a few moist crumbs.
Allow the cake to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
Ganache
Place the chopped dark chocolate in a heatproof bowl.
Heat the double cream and golden caster sugar in a saucepan until just boiling.
Pour the hot cream mixture over the chocolate and let it sit for a few minutes.
Stir until the chocolate is completely melted and the ganache is smooth.
Allow the ganache to cool slightly, then spread it over the cooled cake.
Tips & Tricks
For a more intense chocolate flavor, use a higher percentage of cocoa in the chocolate.
Ensure the cake is completely cool before spreading the ganache to prevent it from melting.
Recipe by
Blake Jackson
(@cheffy08)
With 18 years of culinary experience and education, let me share with you the flavours of my own recipes and childhood.