So after I had made my Dark Chocolate & Raspberry Macarons, I had a small bowl of beautifully silky dark chocolate ganache left over, as well as a punnet of (very expensive) raspberries. And as some of you know, I hate wasting food, especially quality food that is pricey.
Thus I did a bit of hunting online and found this gorgeous recipe off taste.com.au. The recipe calls for two of those small 9cm heart-shaped baking moulds….
Did you really think I would be the type of person to own a heart-shaped baking tin?? Um, no. But what I did have was a cute little 10cm round springform cake tin which I bought with the idea of baking small birthday cakes as presents for friends.
Here I’ve given you the recipe of the ganache I made for the macarons, but I’ve halved the recipe there as that’s all you will need to make this delectably cute little cake. Don’t be afraid of the cake being too sweet with the addition of the ganache, as there’s quite little sugar in the cake itself.
Usually I’m a bit dubious about chocolate cakes that don’t have real chocolate melted into them, as they just use cocoa powder and turn out a little too dry and not dark enough in my opinion. However in this case I’ve used a gloriously dark and dense cocoa powder I’ve bought from Koko Black while I was last in Melbourne, so make sure you use a good quality cocoa. Also, with the use of almond meal, you get a beautifully fudgy cake akin to a brownie-like consistency, but not as heavy. However, it’s still rich enough that you will only be able to chip away at it one mini slice at a time… I hope you know what I mean by something not being heavy but still being rich!
For the cake, you will need:
- Light olive oil spray, to grease;
- 60g butter;
- 55g (1/4 cup) caster sugar;
- 1 + 1/2 tablespoons of good-quality cocoa powder;
- 30g (1/4 cup) almond meal;
- 1 egg, lightly whisked;
- 1 tablespoon milk.
For the ganache, you will need:
- 100g dark eating chocolate, broken into pieces;
- 40 g thickened cream;
- Small handful of raspberries, to serve.
Melt the dark chocolate and the cream together in a bowl set over a double saucepan. Stir until molten, combined and shiny, before removing it from the heat and placing the ganache in the fridge until it’s thick enough to be spread.
Preheat the oven to 180 degrees Celcius. Spray your 10cm cake tin/two heart-shaped moulds with oil and line with baking paper. Combine the butter, sugar and cocoa powder in a small saucepan over a low to medium heat.
Cook, stirring for about five minutes until smooth and glossy. Take off the heat to cool slightly before beating the almond meal, egg and milk into the cocoa mixture.
Pour your mixture into the tins. Now if you’re using two heart-shaped moulds, I would recommend you follow the original recipe’s direction of just baking it for 10-12 minutes, but since I just used the one tin, the resulting cake would be thicker and so I cooked it for closer to 20 minutes.
It should be firm to the touch, but keep a watchful eye on it as you don’t want to overcook this baby at all!
Hmm looks a little dry, you may say? Not so. I kept lightly touching it with a fingertip just to make sure that it was ‘just firm’. Once it is, turn out and cool completely. Spread with the cooled ganache before topping with raspberries.
Perfection! And I did warn you, as much as you would like to be able to demolish this whole little thing in one go, it is so sumptuously rich that you will want to savour it as slowly as possible.
Enjoy the rest of your week, m’dears! I’ll be back at the end of the week to review one of the Sydney CBD’s more eclectic bars, Frankie’s.
Until then xx