Cocoa Cake with Apricots and Chocolate Ganache
I made this cake for Christmas dinner … it looks a little like the famous Sacher cake from Vienna, but the dough is lighter because you do not use butter … it is important to use a good quality dark chocolate for exquisite ganache … if you want you can also use melted white chocolate to decorate the cake …
Ingredients:
- 5 whole eggs
- 150 g sugar
- 75 g of wheat flour – 2 tablespoons
- 75 g of sweet potato starch
- 75 g unsweetened cocoa powder
- 1 pinch of salt
- 1 tablespoon baking powder
Warm up the oven to 180 ° C. Beat the eggs with the sugar until the volume doubles. (About 10 minutes in the mixer at high speed). Sift the flour, cocoa, potato starch and salt. After the 10 minutes, add spoonfuls of the sifted mixture of flour, and decrease the speed of the mixer. When it is well mixed add the sifted baking powder, stirring gently.Pour the batter into a cake tin of 28cm in diameter lined with baking paper and bake for 40 minutes, do the toothpick test, let cool a few minutes in the oven, and remove from oven, allowing to cool completely on a wire rack. With a knife, split cake in half. Wet the two halves of the cake with the following sauce:
Ingredients:
- 5 whole eggs
- 150 g sugar
- 75 g of wheat flour – 2 tablespoons
- 75 g of sweet potato starch
- 75 g unsweetened cocoa powder
- 1 pinch of salt
- 1 tablespoon baking powder
Warm up the oven to 180 ° C. Beat the eggs with the sugar until the volume doubles. (About 10 minutes in the mixer at high speed). Sift the flour, cocoa, potato starch and salt. After the 10 minutes, add spoonfuls of the sifted mixture of flour, and decrease the speed of the mixer. When it is well mixed add the sifted baking powder, stirring gently.Pour the batter into a cake tin of 28cm in diameter lined with baking paper and bake for 40 minutes, do the toothpick test, let cool a few minutes in the oven, and remove from oven, allowing to cool completely on a wire rack. With a knife, split cake in half. Wet the two halves of the cake with the following sauce:
– 100 g sugar - 250 ml water – 2 tablespoons of liqueur of your choice (this is optional, you can use orange liqueur, kirsch liqueur, chocolate liqueur , or anything). Mix and pour into a small pot, bringing to boil for 2 minutes, until the sugar is dissolved. Use it to wet the two halves of the cake. Afterwards, fill the cake with apricot jam of good quality. (If you want you can make it using dried apricots, water and a little sugar. Boil until the apricots are defeats. Let cool and fill the cake). Stick together the two halves of the cake, resting it on a serving plate. Sprinkle with the following frosting (chocolate ganache):
- 200 g of dark chocolate
- 200 fresh cream
- 1 tablespoon of butter.
Coarsely chop the chocolate. Bring the cream and chocolate to dissolve in a small pan in bain-marie. When melted add the tablespoon of butter. Remove from heat. Mix well until it is warmed and sprinkle over the cake (if you want you can beat a little with a fouet to make it more dense). If you want you can wrap strawberries or dried apricots in the melting chocolate, to decorate the cake (just dip them in chocolate and let them “dry” on parchment paper, or in the refrigerator to cool, and after decorating the cake). Let cool completely and serve.
- 200 fresh cream
- 1 tablespoon of butter.
Coarsely chop the chocolate. Bring the cream and chocolate to dissolve in a small pan in bain-marie. When melted add the tablespoon of butter. Remove from heat. Mix well until it is warmed and sprinkle over the cake (if you want you can beat a little with a fouet to make it more dense). If you want you can wrap strawberries or dried apricots in the melting chocolate, to decorate the cake (just dip them in chocolate and let them “dry” on parchment paper, or in the refrigerator to cool, and after decorating the cake). Let cool completely and serve.
