Ana Cake

The dessert I will present today is a true delicacy, perfect for any special occasion or simply to indulge yourself after a long day. It is a light cake with a fluffy egg base and a fine chocolate ganache cream that will delight your taste buds. Get ready to enjoy a dessert that not only looks spectacular but also brings a touch of joy in every slice.

Total preparation time: 1 hour
Baking time: 25 minutes
Cooling time: 24 hours
Number of servings: 10-12

Necessary ingredients:

*For the base:*
- 6 fresh eggs
- 6 tablespoons of sugar
- 1 packet of Ole chocolate cream

*For the ganache cream:*
- 100 g dark chocolate (minimum 70% cocoa recommended for an intense flavor)
- 300 ml liquid cream (make sure it is quality cream for a perfect result)
- 300 ml additional liquid cream (to achieve an airy texture)

Preparation:

Step 1: Preparing the base
1. Start by separating the egg whites from the yolks. It is essential that the bowl in which you beat the egg whites is completely clean and dry to achieve a perfect foam.
2. Beat the egg whites with a mixer on high speed until they become firm foam. This is the base of a fluffy cake.
3. Gradually add the sugar, continuing to mix until you obtain a glossy and firm meringue. Here, patience is key: mix well for the sugar to dissolve completely.
4. Incorporate the yolks one by one, mixing well after each. This step adds richness and color to your base.
5. Finally, add the packet of Ole chocolate cream. Use the mixer for another 15 seconds, just enough to incorporate well.

Step 2: Baking the base
1. Preheat the oven to 180°C (medium temperature). Make sure the oven is well heated before introducing the tray.
2. Pour the base mixture into a suitably sized tray. You can use a smaller tray for a taller base or a larger one for a thinner base, depending on your preferences.
3. Bake for 25 minutes or until the base is firm to the touch and a toothpick inserted in the center comes out clean.

Step 3: Preparing the ganache cream
1. Break the dark chocolate into small pieces and place it in a heat-resistant bowl.
2. In a saucepan, heat 300 ml of liquid cream until it is almost boiling. Do not let it boil, just bring it to the boiling point.
3. Pour the hot cream over the broken chocolate and mix well until the chocolate is completely melted and the mixture becomes homogeneous. This step is essential for obtaining a fine cream.
4. Let the ganache cool to room temperature, then place it in the fridge for 24 hours. This is an important step, as the ganache needs to be firm to be whipped later.

Step 4: Finalizing the cream
1. The next day, take the ganache out of the fridge. It will be firm, which is perfect.
2. Use a mixer to whip the ganache, gradually adding the additional 300 ml of liquid cream. Proceed patiently, pouring the cream little by little to achieve an airy and creamy texture.

Step 5: Assembling the cake
1. Once the base has completely cooled, you can cut it in half if you prefer to have two layers.
2. Spread the ganache cream evenly over the base. You can use a spatula to achieve a uniform and elegant appearance.
3. If you wish, you can glaze the cake with a homemade thinner cream or melted chocolate for a sophisticated look.

Serving suggestions:
This cake is wonderful served plain, but you can accompany it with fresh fruits like raspberries or strawberries, which add a contrast of flavor and color. Additionally, a scoop of vanilla ice cream or a fragrant coffee would perfectly complement this dessert.

Useful tips:
- Make sure all ingredients are at room temperature, especially the eggs and cream, for the best results.
- You can experiment with different types of chocolate (milk chocolate or white chocolate) depending on your sweet preferences.
- If you don't have Ole cream, you can use good quality cocoa powder, but adjust the sugar amount in the recipe.

Nutritional information:
Each serving contains approximately 250-300 calories, depending on the size and ingredients used. It is a cake rich in healthy fats from chocolate and cream, but it also has a significant sugar content.

Frequently asked questions:
- Can I use milk chocolate? Yes, but you will get a sweeter taste. Adjust the sugar amount according to your preferences.
- What can I do if the ganache cream does not set? Make sure the cream was well refrigerated and that you mixed the chocolate well. If needed, you can add a little gelatin.
- How can I store the cake? You can store it in the fridge, covered, for a few days. The taste intensifies as it sits in the fridge.

This cake is not just a dessert but a culinary experience that will delight your senses. With every bite, you will feel the perfect combination of textures and flavors, and your loved ones will be impressed by your culinary talent. Happy cooking!