Cakes and Pastries Recipes - Cocoa Sponge Cake with Kirsch Syrup and Chocolate Ganache Recipe

Ingredients

Serves 6:

• 40z butter

• 10 eggs

• 8 1/8 oz sugar

• 4 1/2 oz flour

• 1 oz (30 g) cocoa

• 2 tbsp kirsch

• 1 orange slice

Ganache :

• 1 1/8 lb dark chocolate

• 6 fl oz milk

• 6 fl oz cream

• 3 1/2 oz butter

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Method:

1. Preheat the oven to 390°F/200°C. Melt 3 1/2 oz (100 g) of butter and set aside.

2. Separate the egg whites from the yolks. In a bowl, mix the yolks with 1/3 lb (150g) of sugar. Whisk vigorously until the mixture turns white. Sprinkle in 4 1/4 oz (120 g) of flour and the cocoa, sifted together. Add the melted butter.

3. Whisk the egg whites stiff with the addition of 1 1/2 oz of sugar and fold gently into the mixture. Pour the batter into an 8 inch greased and floured pan. Bake for 40 min.

4. Prepare the ganache: crush the chocolate finely. In a double boiler, melt the chocolate with the milk, cream, and butter over low heat, stirring from time to time.

5. Turn out the sponge cake onto a piece of baking paper and allow it to cool on a cooling rack Using a serrated knife cut into three equal layers.

6. Prepare the syrup: bring to a boil 2 tablespoons of water and the remaining sugar. Cool and add the kirsch.

7. Using a brush, moisten the sponge cake layers with the syrup. Cover carefully with the ganache, using a spatula, and then assemble the cake. Cover with the remaining ganache, Decorate with an orange.