Serenella’s amazing chocolate cake with dark chocolate ganache
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Serenella’s rich chocolate cake with ganache
Serenella is one of our lovely instructors at our cooking school in Italy. Her moist, rich chocolate cake, covered in silky ganache, is dangerously addictive!
- Prep Time: 25 minutes
- Cooling and setting: 2 hours
- Cook Time: 40 minutes
- Total Time: 3 hours 5 minutes
- Yield: 12 servings
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
For the cake
- 225 g (8 oz) good-quality dark chocolate
- 175 g (¾ cup) unsalted butter, softened
- 6 eggs, separated
- 225 g (1 cup plus 2 tablespoons) sugar
- 60 g (½ cup) all-purpose flour
For the ganache
- 225 g (8 oz) good-quality dark chocolate
- 225 ml (1 cup) heavy cream
Instructions
- Preheat the oven to 180°C (350°F) and line a 20 cm (8 in) cake pan with parchment paper.
- Melt the chocolate for the cake in a double boiler, add the butter and stir until melted.
- Mix the flour, sugar and lightly beaten egg yolks.
- Stir in the chocolate and butter.
- Whisk the egg whites until stiff and fold them in very gently.
- Pour into the pan, level the top and bake for 35 minutes.
- Let cool, then turn the cake out of the pan upside down. Don’t worry if it sinks a little in the middle.
- For the ganache, melt the chocolate in a double boiler, add the cream and stir until smooth and fairly thick.
- Cover the whole cake with the ganache and refrigerate.
- Take it out of the fridge an hour before serving. Wait at least a couple of hours after baking and frosting before you eat it, if you can!
Thought you’d enjoy this.
How much rose petal jam did you add?
This Sere chocolate cake recipe sounds divine! I’m especially intrigued by the use of ricotta cheese; I’ve never considered adding it to a chocolate cake before. I’m eager to try this and see if it adds a nice moistness, like the author suggests.????