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

Created by
  • Marc Pauquet -
  1. Chocolate sponge
  2. Chocolate ganache
  3. Raki syrup

Chocolate sponge

ingredients preparation
  • 750g
    egg yolks
  • 640g
    sugar

Beat to form a ribbon.
  • 750g
    egg white
  • 150g
    sugar

Whisk together. Add to previous mixture.
  • 375g
    flour
  • 200g
    CP

Fold in.

Pour into ring moulds of 18 cm ø. Bake for 1 hour at 160-170°C.
Cut into 3 pieces.

Chocolate ganache

ingredients preparation
  • 2000g
    cream
  • 2000g
    C811NV

Boil cream and pour over the chocolate. Cream with a whisk.

Raki syrup

ingredients preparation
  • 130g
    water
  • 170g
    sugar

Boil to 60 Brix or 30 Bé°. Leave to cool.
  • 70g
    raki

Add.