Rich chocolate cake with chocolate strawberry ganache

rich chocolate cake with chocolate strawberry ganache
1H 45M


Chocolate strawberry ganache


1.Preheat oven to 160°C (140°C fan forced). Grease deep 20cm (8-inch) round cake pan with butter, line base with baking paper.
2.Spread ground almonds in thin layer on oven tray, roast about 8 minutes or until browned lightly. Cool.
3.Chop chocolate finely.
4.Melt chopped butter in small saucepan over medium heat about 5 minutes or until changed to a dark brown colour. Strain immediately through a fine sieve into a heatproof measuring jug ­ you need ⅔ cup butter.
5.Whisk egg whites in medium bowl with fork until combined. Whisk in roasted almonds, sugar, sifted flour and cocoa. Gradually whisk hot butter into almond mixture, stir in chocolate.
6.Pour mixture into pan. Bake cake about 55 minutes. Stand cake in pan 5 minutes before turning, top-side up, onto wire rack to cool.
7.Meanwhile, make chocolate strawberry ganache. Break chocolate into medium heatproof bowl. Combine cream and jam in small saucepan, bring to the boil. Push cream mixture through fine sieve over chocolate, stir until smooth. Refrigerate ganache about 30 minutes or until thickened, stirring every 10 minutes.
8.Place cake on serving plate. Spread ganache over cake.
9.Hull strawberries, slice thinly lengthways. Arrange strawberries in layers to represent flower petals over top of cake. Dust with sifted icing sugar just before serving.

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