Sunday, April 20, 2003

Lovely Chocolate Ganache Cake

Wow your guests with this festive show-stopper. Milk chocolate curls add a decorative touch.

19 ounces semisweet chocolate
1 cup (2 sticks) butter
5 large eggs
1 1/2 cups sugar
1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
1 cup heavy cream
1 large piece milk chocolate for making curls
raspberries and fresh mint sprigs for garnish

Preparation Time: 20 minutes
Baking Time: 50 minutes plus cooling
Serves 8 to 12

1. Preheat oven to 325°F. Grease and lightly flour 10-inch springform pan. In saucepan, melt 10 ounces semisweet chocolate with butter over medium-low heat; stir until smooth and set aside.

2. In bowl, beat eggs at high speed 5 minutes, until thick. Add sugar; beat 5 minutes, until fluffy. Sift flour and baking powder on top; fold in. Fold in chocolate mixture.

3. Pour batter into pan; bake 20 minutes. Cover with foil; bake 30 minutes. Cool.

4. In saucepan, melt remaining semisweet chocolate in the cream over medium heat; stir until smooth. Pour over cake. Shave curls from the milk chocolate with vegetable peeler; place on cake with berries and mint.

No comments: