Ingredients:
5 eggs
150g powdered sugar
135g wheat flour
15g unsweetened cocoa powder
20cl liquid cream
200g dark chocolate (for ganache)
8cl peanut oil (for glaze)
150g dark chocolate (for glaze)
10g soft butter (for greasing)
10g wheat flour (for dusting)
Instructions:
1. Preparing the Cake:
Preheat the oven to 200°C (392°F) and grease a cake pan with soft butter, then dust it with flour to prevent sticking.
In a mixing bowl, sift together the wheat flour and unsweetened cocoa powder to ensure a smooth texture.
Using a blender, whisk together the eggs and powdered sugar until the mixture becomes pale and triples in volume.
Gently fold the flour and cocoa mixture into the egg mixture until fully incorporated.
Pour the batter into the prepared cake pan and bake in the preheated oven for approximately 20 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the cake from the oven and allow it to cool completely in the pan before proceeding to the next step.
2. Making the Ganache:
Place the dark chocolate in a heatproof bowl and set aside.
In a saucepan, heat the liquid cream until it just begins to boil.
Pour half of the hot cream over the dark chocolate and let it sit for a minute to soften the chocolate.
Gently stir the chocolate and cream mixture, starting from the center and working your way towards the edges, until smooth and glossy.
Gradually add the remaining cream to the ganache, stirring continuously until fully incorporated and velvety in texture.
Set the ganache aside to cool to room temperature, stirring occasionally to prevent a skin from forming.
3. Assembling the Cake:
Continued on next page (page 2)
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