Chocolate Fudge Cake

Recipe:

1000g Biscamix Sponge Choco
200g Dark Chocolate
400g Butter
400g Egg Yolks
400g Egg White
200g Almond Powder

Recipe Ganache:

500g Dark Chocolate
250g Dairy Cream
25g Butter

Recipe Ganache:

500g Dark Chocolate

Decoration:

100g Almond Flakes

Method:

  • Melt butter and chocolate in a bowl
  • Fold in the egg yolk in butter chocolate mixture and keep it aside
  • Whip the egg white to a soft peak by gradually adding sugar
  • Fold the whipped egg white to butter, chocolate and yolk mixture
  • Add Biscamix chocolate to the ready mixture and fold it lightly with a spatula
  • Scale 500g batter in 18 x 18 x 5cm butter greased mould and place it in a deep tray. Fill water in the deep tray
  • Bake at 180°C for 30-35 mins in a deck oven, or 160°C in a rotary oven

Method Ganache:

  • Heat the dairy cream by stirring it continuously at a temp of 65 – 70°C
  • Add the cream to the chocolate and mix till the chocolate melts
  • Heat the gelatin mixture, add it to the melted chocolate mixture and mix well

Application:

  • Top with melted ganache