Hey everyone, so this is the cake I made for the Welcome Back event this semester. I pretty much just used what I had in my baking friendly home and it wasn’t too hard to whip up quickly.
190g dark chocolate
125g soft unsalted butter
125g dark brown sugar
2 egg yolks
40g almond meal
2 egg whites
40g caster sugar
And the chocolate ganache is at the bottom of the page.
Preheat oven to 170 degrees Celsius. Line a 20cm cake tin with baking paper. (I actually buttered the sides of the tin and let me tell you, bad mistake. I almost tore my whole cake apart as I was taking it out of the tin. So I recommend baking paper)
1. Finely chop up the chocolate & set aside. This took me ages, but I was watching Masterchef at the same time 🙂
2. Beat the unsalted butter until smooth in another bowl.
3. Add the dark brown sugar into the butter & beat until creamy.
4. Blend in the egg yolks, then chopped chocolate and almond meal. Set the mixture aside.
5. In a separate bowl, whisk the egg whites until it forms soft peaks. Then add in little amounts of sugar at a time while still whisking until all the sugar is used and stiff peaks form.
6. Whisk 1/3 of the egg white mixture into the chocolate mixture to lighten it. Then carefully fold in the rest of the egg white mixture in 2 separate batches. Don’t worry if the batter looks lumpy, so did mine.
7. Pour the batter into the cake tin & bake for ~40mins or until a knife (or in my case a chopstick) comes out clean. Be careful not to over bake the cake or it will become dry. And no one likes dry cake.
8. Let it cool for at least 2 hours before turning the cake out onto a rack. The top of the cake may appear lumpy due to the chopped chocolate. You can choose to either cut the top off to even it out. Or do what I did and turn the cake upside down to leave a brilliantly smooth surface to put the ganache on.
200g dark chocolate
200g full cream
When making ganache, I usually stick by the rule 1 part cream to 1 part dark chocolate.
Chop the chocolate into pieces (the smaller they are, the easier to melt) & put in a mixing bowl.
Then heated up my cream in a saucepan until a bit of steam starts coming off it. Pour the hot cream into the chocolate and whisk quickly until all the chocolate has mixed smoothly into the cream.
Let it cool to room temperature, or if you’re impatient like me, pop it in the fridge and just check on it every so often until it reaches the thickness you want to spread it on the cake.
Then just decorate with melted white chocolate and voila!