Dark chocolate ganache cake flavoured with Raki
Since conching is the art of harmony, I created a dark chocolate ganache cake and used Raki syrup to balance out its sweetness. It’s a delicate balance between full chocolate flavour and the aniseed taste of the Raki.
Recipe
Chocolate sponge
| ingredients | preparation |
|---|---|
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Beat to form a ribbon. |
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Whisk together. Add to previous mixture. |
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Fold in. |
Pour into ring moulds of 18 cm ø. Bake for 1 hour at 160-170°C. |
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Chocolate ganache
| ingredients | preparation |
|---|---|
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Boil cream and pour over the chocolate. Cream with a whisk. |
Raki syrup
| ingredients | preparation |
|---|---|
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Boil to 60 Brix or 30 Bé°. Leave to cool. |
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Add. |
