Chocolate ganache cream spiral
Spiral Cake with Chocolate Ganache Cream Preparation time: 30 minutes Baking time: 30 minutes Cooling time: 1 hour Total time: 2 hours Number of servings: 10 Welcome to the world of sweet delights! Today, I present you with a cake recipe that is not only a treat for the taste buds but also a true visual work of art - the Spiral Cake with Chocolate Ganache Cream. This decadent cake, with a fluffy base and rich chocolate cream, is perfect for celebrating special moments or simply indulging yourself. The origin of the spiral cake is shrouded in mystery, but it is known that rolling and spiraling are highly appreciated pastry techniques, symbolizing creativity and refinement. This cake is ideal for any occasion, and the combination of chocolate and cream makes it irresistible. Ingredients For the base: - 6 large eggs - 200 g granulated sugar - 1 packet of vanilla sugar - 100 g flour - 100 g cornstarch - 1 packet of baking powder - A pinch of salt For the ganache cream: - 200 g dark chocolate (minimum 70% cocoa) - 400 ml liquid cream (it is recommended to use a high-fat cream for a richer texture) For the glaze: - 100 g dark chocolate - 50 g butter - 50 ml liquid cream Decoration: - Ground nuts (optional) - Whipped cream for decoration - Edible flowers or candied fruits for an elegant look Preparation 1. Preparing the base: Start by separating the egg whites from the yolks. In a large bowl, beat the egg whites with a pinch of salt until stiff peaks form. Here, an electric mixer will be very helpful, as the egg whites need to achieve a firm consistency that forms peaks when you lift the mixer blades. 2. Add the granulated sugar and vanilla sugar, continuing to mix until dissolved and the mixture becomes shiny. Then, incorporate the yolks one at a time, mixing gently to avoid losing air in the mixture. 3. In another bowl, sift the flour, cornstarch, and baking powder. Add these dry ingredients to the egg mixture, gently folding with a spatula to achieve a homogeneous composition. 4. Bake the base: Preheat the oven to 180°C. Line a large baking tray with parchment paper. If you have a small tray, don't worry! The base can be baked in two batches. Pour the mixture into the tray and smooth the surface with a spatula. Bake for 25-30 minutes or until the base is firm to the touch and passes the toothpick test. 5. Inversion and cooling: After baking, invert the base onto a damp towel, carefully remove the parchment paper, and roll the base into a spiral shape. Let it cool for a few minutes, then gently unroll it and soak it with burnt sugar syrup (made from 100 g of caramelized sugar in 50 ml of water). 6. Preparing the ganache cream: In a saucepan, heat the liquid cream until just before boiling. In a separate bowl, place the finely chopped dark chocolate. Pour the hot cream over the chocolate and stir continuously until the chocolate is completely melted and the mixture is homogeneous. Let the cream cool for an hour at room temperature, then whip it until fluffy and airy. 7. Assembling the cake: Cut the cooled base into two or three equal layers. Place the first layer of the base on a serving plate and spread a portion of ganache cream, reserving a few tablespoons for decoration. Continue adding layers of base and cream, forming the desired spiral. 8. Preparing the glaze: In a small saucepan, melt the dark chocolate with the butter and liquid cream, stirring until you obtain a homogeneous mixture. Allow the glaze to cool slightly before pouring it over the cake, smoothing it with a spatula for a smooth finish. 9. Decorating: Coat the edge of the cake with ground nuts, then decorate with whipped cream and edible flowers for a festive appearance. Helpful tips: - Make sure all ingredients are at room temperature before starting the preparation. - Use high-quality chocolate, as this will influence the final taste of the cake. - If you prefer a lighter version, you can replace the ganache cream with simple whipped cream. Frequently asked questions: 1. Can I use milk chocolate instead of dark chocolate? Yes, but keep in mind that the cake will be sweeter. 2. How can I store the cake? The cake can be stored in the refrigerator, covered with plastic wrap, for up to 5 days. 3. Can I add fruits between the layers of the base? Absolutely! Fresh fruits like raspberries or strawberries are an excellent choice and provide a flavor contrast. Nutritional benefits: This cake contains ingredients that also offer nutritional benefits, such as dark chocolate, which is rich in antioxidants. Cream, although delicious, should be consumed in moderation due to its high-fat content. The Spiral Cake with Chocolate Ganache Cream is not only a simple and quick recipe but also a wonderful way to bring a smile to the faces of your loved ones. With a fine texture and an intense chocolate flavor, this cake is sure to become a family favorite. Don't hesitate to experiment and adapt the recipe according to your preferences. Enjoy!
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