Thursday, 19 May 2016

Chocolate {Ganache} Cake




Chocolate {Ganache} Cake
{For the cake}

400g dark chocolate
1/4 cup castor sugar
100g Stork bake
1 tbsp. flour
4 medium eggs
 
{For the crust}

1 packet Oreo biscuits crushed
 
{For the ganache}

190ml fresh cream
200g milk/dark chocolate

Preheat the oven at 200*C 
Grease and line a round cake tin (20cm)
 
For the cake, melt dark chocolate, 1tbsp castor sugar and Stork bake in a glass bowl over boiling water, set aside.
In a medium sized mixing bowl beat the eggs and the rest of the castor sugar until light and fluffy and has a light yellow colour.
Fold in the tablespoon of flour. 
Then fold in the melted chocolate mixture.
Scatter the Oreo biscuit crumbs to form the crust of the cake, about 6mm thick at the bottom of the lined and greased cake tin. 
Pour the cake mixture on top of the crust and bake for 13minutes. Take the cake out of the oven and refrigerate for 4 hours until set. 

In meantime melt the milk/dark chocolate and cream in a glass bowl over boiling water. Stirring occasionally.
Pour over cake after the cake has set for the above mentioned 4 hours.

Refrigerate for another 2hours and serve!



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