Triple Chocolate Ganache Torte |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Untested by me, sounds a like a bit of work but would be great for a special occasion. refrigeration time not allowed for. Ingredients:
60 g butter |
1/3 cup caster sugar |
3/4 cup self-raising flour |
1 1/2 tablespoons baking cocoa |
1/4 cup milk |
1 egg |
1/2 teaspoon vanilla essence |
3 cups milk chocolate melts |
1 cup cream |
30 g butter |
3 cups dark chocolate melts |
1 cup cream |
30 g butter |
Directions:
1. Cream butter & sugar together until light & fluffy.
2. Sift flour and cocoa together, set aside.
3. Whisk together remaining ingredients.
4. Fold flour mixture into creamed mixture alternately with milk mixture until well combined- begin & end with flour.
5. Pour into a lined 10 x 20cm loaf tin. Bake at 180 C for 20-25 mins or until cooked when tested.
6. Cool in tin for a few mins and then turn onto a wire rack to cool completely.
7. Wash & dry loaf tin and then line with plastic wrap leaving a large overhang.
8. Prepare milk ganache: Place milk melts into a heatproof bowl.
9. Combine cream & butter in a saucepan and bring to the boil. Pour mixture over melts.
10. Cover bowl with plastic wrap. Allow to stand for 5 mins, stir to combine and set aside to cool & thicken.
11. Prepare dark ganache: Repeat steps as per milk ganache.
12. Place cake into the lined tin. Pour over milk ganache & refrigerate until very firm.
13. When firm spread dark ganache over cake & refrigerate covered until dark ganache is firm.
14. Serve in squares with cream.
15. Keep leftover cake refrigerated in an airtight container.
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