Nutrition balance score
Unbalanced
Glycemic Index
57
Moderate
Glycemic Load
24
High
Nutrition per serving
Calories570.9 kcal (29%)
Total Fat42.4 g (61%)
Carbs42.3 g (16%)
Sugars28.2 g (31%)
Protein7.1 g (14%)
Sodium232.2 mg (12%)
Fiber2.5 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
For the chocolate ganache
For the cake
Instructions
For the chocolate ganache
Step 1
Begin by heating 200ml of heavy cream.
Step 2
Pour the hot cream over the 200g of chopped chocolate, then mix gradually with a wooden spoon in the center. The goal is not to create any air bubbles.
Step 3
Add the 200g of cold heavy cream.
Step 4
Cover with plastic wrap, making sure it touches the surface, and refrigerate for at least 2 hours. Ideally, leave it to rest overnight.
Step 5
After the resting time, use a mixer to whip the ganache until it thickens.
For the cake
Step 6
Grease and flour a 20cm (8 inches) springform pan.
Step 7
Melt the chocolate with the butter over medium heat, stirring throughout. Set aside.
Step 8
Whisk the 4 eggs with the sugar, vanilla extract, and a pinch of salt. Add the chocolate/butter mixture.
Step 9
Sift and gradually mix in the flour, baking powder, and unsweetened cocoa powder.
Step 10
Once the batter is smooth, pour it into the pan.
Step 11
Bake at 180°C (355°F) for about 35 minutes. (The cooking time may vary depending on your oven).
Step 12
Remove from the oven and set aside to cool.
Step 13
Spread the ganache on top of the cake and smooth it out.
Step 14
You can add chocolate shavings on top for decoration. Enjoy!
Notes
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