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Recipe
Chocolate Ganache Cake With Bay Leaf Sauce Recipe
| Servings: 12 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 55g | |
| Recipe makes 12 servings | |
| Calories 175 | |
| Calories from Fat 66 | 38% |
| Total Fat 7.74g | 10% |
| Saturated Fat 4.33g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 50mg | 2% |
| Potassium 111mg | 3% |
| Total Carbs 27.38g | 7% |
| Dietary Fiber 2.1g | 7% |
| Sugars 17.31g | 12% |
| Protein 2.88g | 5% |
Ingredients Convert Measures
- 7 ounce Bittersweet chocolate
- 7 Tbsp. Soft butter
- 6 lrg Large eggs, separated
- 6 Tbsp. Slivered almonds grnd into fine pwdr w/ food processor
- 6 Tbsp. Cake flour
- 1/3 c. Sugar
- 12 ounce Chocolate bar cut in 12 1" square pcs
- 1 c. Sugar
- 1/2 c. Water
- 1 x Vanilla bean
- 4 x Fresh bay leaves or possibly 1 dry bay leaf
- 1/2 c. Bay leaf sauce
- 1/2 c. Heavy whipping cream
- 4 ounce Quality chocolate, minced
- Whipped cream, garnish
Directions
- Spray inside of each oversize (3-1/2-inch diameter) muffin c. with butter-flavored vegetable oil spray; dust each c. with cocoa pwdr.
- Set aside. Heat chocolate in top of double boiler over simmering water. Whisk in soft butter. Remove chocolate mix and whisk in egg yolks, one at a time. Set aside. Whisk grnd almonds and cake flour together and fold into chocolate mix. Set aside. Whip egg whites and sugar with whisk or possibly electric mixer into soft peaks. Whisk 1/3 of egg white mix into chocolate mix. Mix in remaining egg whites in 2 additions. Spoon batter into each muffin c. to a depth of 1/2-inch. Freeze approximately 5 min till batter stiffens. Put a 1-inch piece of chocolate in center of each muffin c. on top of cake batter. Spoon in sufficient cake batter to cover chocolate pcs. Bake at 350 degrees F 20 min. Allow cake to rest in pan for 1 minute. Carefully remove cakes to 12 individual dessert plates. Serve with Bay Leaf Chocolate Sauce and whipped cream.
- 12 servings.
- Bay Leaf Sauce: Boil sugar and water in small saucepan over medium-high heat. Add in vanilla bean and bay leaves. Turn off heat and allow to steep, covered, for at least 1 hour. Remove vanilla bean and bay leaves. Chill sauce till time to blend into chocolate sauce.
- Chocolate Sauce: Bring sauce and cream to a boil in small saucepan.
- Pour over minced chocolate in small mixing bowl; whisk till smooth.
- Serve with ganache cakes.
- 1-1/2 c..
