Chocolate Ganache Cake

Chocolate Ganache Cake 

In the past few months every time I sit down to write a post I inevitably end up questioning myself if its worth it to blog than do something else. The last time I sat down I was in one of the most beautiful towns that I have ever been in my life. A quaint little University town in the Western Cape of South Africa but then I looked out the glass window and I wanted to take a long walk and I did exactly that.

Frankly speaking in a world where photograph trumps everything else in the world of blogging at times I feel a bit discouraged to blog. Truth is I cook and bake. I cannot feign interest in photography plus honestly I enjoy the part where I plan, shop , cook and serve. 

Freshly brewed coffee, long walks , a well made pastry and by that I mean a filling of fresh cream (not the non dairy nonsene) have always been sources of constant joy for me and recently a pack of Dunhill or Marlboro makes my day with some strong coffee. 

Ideally when I am happy and cook a dish I mostly forget to click pictures but in Kolkata there is hardly anything else to do than work, read and click pictures of the dishes which I make. Long walks are out of the question what with the terrible heat, overpopulated streets and the high level of pollution. There are no mountains to drive off to and the orange red autumn leaves make me miss Stellenbosch pretty bad. 

Then I remembered this chocolate cake and a promise made to myself and I cheered up a bit. Frankly its one of my favourite chocolate cakes. A pure chocolaty cake for which I follow Larousse's recipe along with some ganache makes it the chocolate cake of my dreams 

To begin with you need a 7 to 8  inch round pan no more no less 

For the cake :-

3 eggs 

125gm caster sugar 

125gm all purpose flour 

150gm dark chocolate (I use 70% dark) 

4 tbsp milk 

125gm butter at room temperature 

For the ganache :-

100gm dark chocolate 

200ml double cream or single cream (In India you dont get double dairy cream so I usually use the one we get with 25% fat) 

Preheat the oven to 180C for 10 minutes. 

Grease and dust your pan with flour. 

Separate the eggs. Heat the milk and chopped chocolate together to form a smooth mixture. Take the yolks and the sugar in a steel bowl and use the bain marie method to gentle heat the yolks and sugar but make sure you dont scramble the eggs all the while whipping them vigorously. It will become pale , light and fluffy. 

Whip the softened butter and chocolate and quickly add the yolk sugar mixture and fold in the flour. Pour it in your prepared pan and bake for 30 minutes to 40 minutes.
Depending on the oven it can even take you upto 60 minutes. So take the cake out at 40 minutes and do the toothpick test. If the toothpick comes out clean you are done else it needs to bake a bit more but keep a sharp eye on the oven so that you dont over-bake the cake. 

Let the cake cool down overnight. 

Using the bain marie method heat the cream, add chopped chocolate and whip till fluffy . Cut the cake horizontally and fill it some of the ganache and then top the cake with the rest of the ganache and serve with coffee.