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Chocolate Ganache Cake

Chocolate Ganache Cake I ended 2007 with a chocolate recipe (Chocolate Whiskey Ice Cream), and given my chocoholic predilection, I think my first recipe for 2008 has to be a chocolate one as well.

This is a dense, intense chocolate experience. There’s a bit of cognac in it for kick, and a topping of fresh raspberry puree. There’s no flour, so it’s gluten-free. It’s not for the meek or chocolate-ambivalent. It’s a chocolate lover’s dream.

Ingredients:

  • 500 g dark (70%) chocolate
  • Chocolate Ganache500 ml cream
  • 60 g butter
  • 1 vanilla bean
  • 2 tablespoons cognac

For the raspberry puree:

  • 200 g raspberries
  • 50 g sugar

What to do:

  1. Melt the chocolate and butter in a double boiler over simmering water or a in a microwave. Take care – chocolate melts at a low temperature (ca. 37C) and it burns easily, so once it’s melted, remove from the heat!
  2. Cut the vanilla bean lengthwise and place with the cream in a small saucepan.
  3. Cook over medium heat to a simmer.
  4. Remove the vanilla beans and scrape out the vanilla seeds with a spoon or knife. Whisk in to the cream, and discard the beans.
  5. Add the cream to the melted chocolate in small parts and mix thoroughly until smooth and velvety.
  6. Stir in the cognac.
  7. Pour into a 9 inch baking spring form or shallow, medium-sized metal bowl and refrigerate until hard.
  8. Heat the raspberries and sugar in a small pan until the sugar is dissolved.
  9. Press through a sieve with a rubber spatula or wooden spoon to remove the seeds.
  10. Allow to cool.
  11. Chocolate Raspberry Ganache CakeIf you have used a metal bowl, use a cloth soaked in hot water to heat the bowl enough to free the cake. Invert the bowl onto a plate and top with the raspberry puree.
  12. Refrigerate until set.
  13. If you have used a baking form, top with the raspberry puree and refrigerate until set.
  14. Use a cloth soaked in hot water to heat the form enough to free the cake.
  15. Slide it onto a plate.
  16. Serve at room temperature with vanilla ice cream and a bit of chocolate sauce.

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16 Responses to “Chocolate Ganache Cake”

  1. January 6th, 2008 at 3:47 pm

    Shawn says:

    God help us! New Year’s resolution to reduce chocolate gluttony is seriously threatened.

  2. January 6th, 2008 at 3:48 pm

    Kieran says:

    No pity. That’s a resolution I’d never make!

  3. January 6th, 2008 at 8:22 pm

    Lucy says:

    wow. wow that looks good!! cant wait to try it myself and so i shall as soon as i leave this computer because (thank the lord) i made no anti-chocolate pact this year! 2008 shall be one of pure decadence and indulgence for moi!

  4. January 7th, 2008 at 12:43 am

    JEP says:

    This sounds similar to Chocolate Decadence that I order from a local chocolatier–sooo good!

  5. January 7th, 2008 at 1:45 am

    Coastal Aussie says:

    oh, it looks so mouth-wateringly yummy !

  6. January 7th, 2008 at 6:22 am

    Tracey says:

    That looks like a big slice of fudge…and that aint a bad thing!

  7. January 7th, 2008 at 9:45 am

    Rachel @ Fairycakeheaven says:

    oooooooooo looks DIVINE!!! Must stay strong and remain on the diet though!!! Bookmarking as we speak, when’s the next occasion I can dream up???

  8. January 7th, 2008 at 12:01 pm

    Laura says:

    Words fail….

  9. January 8th, 2008 at 12:44 pm

    Cian says:

    MMM looks like heaven! I have to say id go for the ultimate treat and replace the puree with some whipped cream with bailys in it! And then a drizzle of nice melted dark chocolate over the whole thing! Gluttony! :-)

  10. January 8th, 2008 at 7:38 pm

    Kieran says:

    Not a bad idea!

  11. January 10th, 2008 at 2:39 am

    brilynn says:

    That looks to die for! And I love the addition of cognac!

  12. January 10th, 2008 at 3:03 pm

    Patricia Scarpin says:

    This is so tempting!

  13. January 30th, 2008 at 3:49 pm

    Grainne says:

    I’m in work craving something rich and delicious like this, it looks gorgeous. Laura posted her most recent recipe of a lemon cheescake on her blog which I was thinking of making when I get home…….but this has swayed me completly. Looks Divine ..sure maybe I should just make them both.!!!

  14. April 30th, 2008 at 1:18 pm

    geraldine says:

    that is sex in a cake tin mmmmmmm

  15. June 27th, 2008 at 4:34 am

    Piece a Cake Bakery says:

    I love it! I have been looking for something like this. Thank you for the recipe!

  16. November 15th, 2011 at 10:41 pm

    BlondeBomber says:

    Love fudge more than life itself! I just had the best cupcakes ever and they were obviously filled with fudge. This is delish!

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Kieran Murphy is a director of Murphys Ice Cream living in Dingle, Co. Kerry, Ireland.

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Murphys Ice Cream

Murphys Ice Cream has shops in Dingle, Killarney and Dublin 2 (Wicklow Street).