Louise Lennox is getting into the festive spirit and making a rich chocolate ganache cake that is perfect for a luxurious grown up Christmas treat!
- 450 g good quality dark chocolate
- 120 g unsalted butter
- 3 tblsp caster sugar
- 3 large eggs
- 1 tblsp plain flour, sifted
- 300 g white chocolate
- 500 ml double cream
- 150 g dried cranberries
- 50 ml cointreau
- 1 orange rind
- 250 g 70% dark chocolate
- 2 tblsp golden syrup
- 4 tblsp cream
- Pre-heat oven to 200ºC / Gas 7
- Break the chocolate into small pieces and place in a bowl with the butter and half the caster sugar over a pot of simmering water, leave until everything is melted, and then stir until all ingredients are combined.
- Put the eggs and the remaining sugar into a large bowl and whisk until the mixture has doubled in size and be very thick and pale.
- Transfer to a large bowl and gradually fold in the flour and then the cooled melted chocolate mixture (if the mixture 'splits' at this point, add a little water and it will emulsify again).
- When ready the mixture will be quite runny, at this point, pour it into a grease and line 9inch springform cake tin (with a removable base) and bake in the oven for 6 minutes, the rim will be cooked while the centre appears liquid.
- Leave the cake to cool and cover and leave in a cool place (not the fridge) It is best to leave this cake set overnight.
- For the ganache topping soak the cranberries in the Cointreau. Grate the rind and juice the orange and add to the cranberries.
- Chop the chocolate into small pieces. In a saucepan bring the cream to the boil. Pour over the chocolate. Leave to stand for 5 minutes then whisk until all the pieces are melted together. Stir in the cranberries. When cold cover and leave in the fridge over night.
- Whisk until very thick and spread on top of the dark chocolate ganache cake.
- Now place in the freezer 4 hours to firm it up for the glaze.
- For the ganache glaze chop up the chocolate into small pieces, put in a heat proof bowl, add all remaining ingredients.
- Place the bowl over a simmering saucepan of water, stir until melted.
- Dip a sharp knife into hot water then run around the frozen cake.
- Place a wire cooling rack over a tray. Put the cake on top then pour the glaze over.
- Allow all the excess chocolate to drip off the place on a plate or a cake board. Decorate with chocolate shavings.
More by Louise Lennox:
- Hot Cross Buns time
- Something for the weekend: Irish Breakfast Scones
- Valentine's Day Choc Fudge Lollies: Louise Lennox