Home Party Dessert Recipe
10/27/2007
Chocolate Ganache Cake with Strawberries
>serves 8~12<
8 oz semisweet chocolate,coarsely chopped
1/2 cup(1 stick) unsalted butter, softened
5 large eggs, separated and at room temperature
3/4 cup sugar
2 t vanilla extract
1 t raspberry-flavored liqueur (Chambord)
1/2 t salt
Ganache Icing
8 oz good-quality semisweet chocolate,chopped
1/2 cup heavy cream
Whipped cream
1 pint fresh strawberries, washed and hulled
>how to make<
* Preheat the oven to 350 degrees.
* Grease a 9" springform pan with butter and dust with flour, tapping our any excess.
* In a metal bowl over a pot of simmering water, melt the chocolate with the butter.
* Stir occasionally until smooth and creamy.
* Remove the bowl from the heat and set aside.
* In a large bowl of an electric mixer, beat the egg yolks with the sugar, vanilla, and liqueur until thick, about 3 minutes.
* In another large bowl, whip the egg whites with the salt until stiff but not dry, about 2 minutes.
* Fold the chocolate into the yolk mixture, adding it slowly to keep the eggs from cooking, as the chocolate will still be warm.
* Gently fold in the egg whites just until combined.
* Pour the batter into the prepared pan and bake in the center of the oven until spongy when pressed lightly in the center, about 40 minutes.
* Remove the cake from the oven and cool on a rack for 10 minutes, then remove the sides of the pan and cool completely.
* In the meantime, prepare the ganache icing.
* In a metal bowl set over a pot of simmering water, melt the chocolate with the cream, stirring constantly until smooth.
* Do not allow the mixture to boil.
* Remove from the heat and spread over the cooled cake.
* Let the icing cool and harden a little.
* To make cutting the cake easy, warm the knife by running it under hot water and wipe dry.
* Repeat this procedure after each cut.
* Cut the cake into small wedges.
* Top each slice with a dollop of whipped cream and some strawberries.
>Notes<
* I used raspberries instead.
>serves 8~12<
8 oz semisweet chocolate,coarsely chopped
1/2 cup(1 stick) unsalted butter, softened
5 large eggs, separated and at room temperature
3/4 cup sugar
2 t vanilla extract
1 t raspberry-flavored liqueur (Chambord)
1/2 t salt
Ganache Icing
8 oz good-quality semisweet chocolate,chopped
1/2 cup heavy cream
Whipped cream
1 pint fresh strawberries, washed and hulled
>how to make<
* Preheat the oven to 350 degrees.
* Grease a 9" springform pan with butter and dust with flour, tapping our any excess.
* In a metal bowl over a pot of simmering water, melt the chocolate with the butter.
* Stir occasionally until smooth and creamy.
* Remove the bowl from the heat and set aside.
* In a large bowl of an electric mixer, beat the egg yolks with the sugar, vanilla, and liqueur until thick, about 3 minutes.
* In another large bowl, whip the egg whites with the salt until stiff but not dry, about 2 minutes.
* Fold the chocolate into the yolk mixture, adding it slowly to keep the eggs from cooking, as the chocolate will still be warm.
* Gently fold in the egg whites just until combined.
* Pour the batter into the prepared pan and bake in the center of the oven until spongy when pressed lightly in the center, about 40 minutes.
* Remove the cake from the oven and cool on a rack for 10 minutes, then remove the sides of the pan and cool completely.
* In the meantime, prepare the ganache icing.
* In a metal bowl set over a pot of simmering water, melt the chocolate with the cream, stirring constantly until smooth.
* Do not allow the mixture to boil.
* Remove from the heat and spread over the cooled cake.
* Let the icing cool and harden a little.
* To make cutting the cake easy, warm the knife by running it under hot water and wipe dry.
* Repeat this procedure after each cut.
* Cut the cake into small wedges.
* Top each slice with a dollop of whipped cream and some strawberries.
>Notes<
* I used raspberries instead.
Labels: Cake, Chambord, chocolate, ganache, strawberry