Ganache, Sponge Cake and Chocolate Glaze

Name: Ganache, Sponge Cake and Chocolate Glaze - Aurora G.
Ingredients: Base: 6 eggs; 6 tablespoons sugar; 6 tablespoons flour; 3 tablespoons oil; a pinch of salt; vanilla essence. Glaze: 210g dark chocolate; 165 ml liquid cream; 25 g honey; 42 g soft butter. Ganache: 300g dark chocolate; 300ml liquid cream.

Desert - Ganache, Sponge Cake and Chocolate Glaze by Aurora G. - Recipia

Cake Base To make a fluffy and fragrant cake base, we start by carefully separating the egg whites from the yolks. It is essential that the bowl in which we will beat the egg whites is clean and dry, so that we achieve a consistent foam. In a bowl, we beat the egg whites with a pinch of salt until they become firm, then gradually add two tablespoons of sugar, continuing to mix until we obtain a shiny and firm foam. In another bowl, we mix the yolks with the remaining sugar until the mixture becomes a whitish and fluffy foam. Now, we add this foam over the egg whites, gently folding with a spatula to avoid losing air from the mixture. Subsequently, we begin to integrate the flour with a gentle folding motion, followed by the oil and vanilla essence. It is important not to mix too much, as we want to keep the dough aerated. We divide the dough into two equal parts, and in one of them, we add two tablespoons of cocoa, mixing again carefully. Now, we pour the two mixtures into baking trays lined with parchment paper and bake them at moderate heat for about 25-30 minutes, or until a toothpick inserted in the middle of the cakes comes out clean. Once baked, we let the cakes cool completely on a rack. Ganache For the ganache, we choose a good quality chocolate, which we melt together with the liquid cream over steam, being careful not to let it boil. Once the chocolate is completely melted, we take the pot off the heat and let the mixture cool to room temperature. After it has cooled, we put the ganache in the refrigerator for about 1-2 hours, until it hardens. After this time, we mix the ganache until it becomes creamy and doubles in volume. Finally, we add the rum essence, which will provide an extra flavor and perfectly complement the chocolate. Glaze For the topping glaze, we melt the chocolate again over steam, adding the liquid cream, honey, and butter. We stir constantly until all the ingredients are completely integrated and we obtain a shiny mixture. Now we are ready to assemble our cake. On a platter, we place the brown cake base, followed by a layer of ganache, then we place the white cake on top. We cover everything with the warm glaze, allowing it to flow gently over the edges. I chose to soak the layers with a simple syrup made from water, sugar, and rum essence, which I boiled together and then let cool. This will add moisture and intensify the flavors of the cake.