Dal suo ultimo libro “Made at Home”
Gianduja chocolate cake
Makes 1 x 24cm cake, good cocoa powder 40g, buttermilk 120g, eggs 3, unsalted butter 225g, at room temperature, cubed plain fl our 240g, baking powder 2 teaspoons bicarbonate of soda 1 teaspoon vanilla seeds from 1 pod fi ne salt ½ teaspoon caster sugar 200g butter, a little, for greasing the tin For the gianduja ganache: double cream 265g clear honey 15g good gianduja chocolate 120g, broken into pieces
1) To make the ganache, pour 75ml of the double cream into a pan, add the honey, and bring to the boil, then take off the heat. 2) Have the chocolate pieces in a bowl, and slowly whisk in the hot cream and honey mixture. 3) Whisk in the rest of the cream and put into the fridge for 8 hours before using. 4) Preheat the oven to 170°C/gas 3. 5) Grease a 24cm round cake tin, with a removable base, with a little butter and line with baking paper. 6) Put the cocoa powder into a bowl and pour in 120g hot water, slowly, mixing until smooth. 7) Stir in the buttermilk and keep to one side. 8) Separate the egg yolks from the whites. In a bowl, beat the egg yolks with the butter until pale and fl uff y. 9) Fold in the fl our, baking powder, bicarbonate of soda, vanilla seeds and salt, then fold in the reserved chocolate mixture. 10) Now you need to make a meringue. Preferably using a food mixer, whisk the egg whites with the sugar until they form stiff peaks. 11) With a spatula, very gently fold half the meringue into the chocolate mixture, keeping as much air in the mixture as possible, and when it is all incorporated, carefully fold in the rest. 12) Spoon the mixture into the tin and level it gently on top. 13) Put into the preheated oven and bake for 1 hour, until the centre springs back if you touch it with your fi ngertip. 14 )Remove from the oven and leave to cool on a rack, placed over a tray or large plate.15) Spread the ganache all over the top and sides of the cake with a spatula.