Baked Chocolate Ganache
Preparation time: 30 minutes | Serves: 4
Part mousse and part flourless chocolate cake, this incredible baked chocolate ganache recipe is a chocolate lovers dream.
It requires just four ingredients - dark chocolate, butter, eggs and the tiniest bit of sugar which transform into a dense, rich and chocolatey dessert that looks and tastes impressive without the extra effort.
What is a baked ganache?
In the traditional sense, a ganache is a simple mixture of melted chocolate and cream which is used for frostings, fillings (or eating by the spoonful), however it’s usually refrigerated or at room temperature, never baked. When I first came across this method on Ottolenghi’s website, I was intrigued and couldn’t resist recreating it.
It wasn’t until I tried the recipe for the first time that I understood how a quick bake - just 10 minutes in the oven - transforms the texture from a frosting-like consistency to a slightly dense, fudgy, almost brownie like texture.
How to enjoy my Baked Ganache recipe -
I've taken a few cues from the original method but simplified it along the way, separating the egg yolks and whites for a cake mix that's lighter and more mousse-like. The chocolate does most of the heavy lifting in this recipe, so I use Cuvée's 75% dark chocolate, which carries these lovely notes of morello cherry and plum that add a whole other dimension. A scattering of fresh berries on top ties it all together beautifully.
My friends at Cuvée are also offering 15% off all 1.5kg Couverture Bags of Grand Cru 75% Dark Chocolate for the month of July and August. Use the code ‘GRANDCRU15’ at checkout to redeem.
While the original recipe recommends spooning out the ganache and serving it as you would a quenelle of mousse, I like to set mine in the fridge for a few hours, then slice it into solid bars, topped with whipped cream, nuts and fresh berries. Leave it out for 10 minutes before serving for a fudgier texture, or enjoy it straight from the fridge. Either way, this dessert is a guilty pleasure worth indulging in.
Ingredients
200 gms Cuvée' 75% Grand Cru chocolate
100 gms butter
2 eggs, separated
1 tbsp sugar
Pinch of sea salt
To serve (all optional) -
Thickened/ whipped cream
Fresh berries
Toasted nuts
Pinch of sea salt
Method -
Preheat the oven to 190ºC and line a loaf tin.
Melt the butter and chocolate together in the microwave in 30 second bursts, folding between each interval, until smooth and glossy. Set aside to cool for 10 minutes.
Whisk the egg yolks and salt into the cooled chocolate mixture until smooth.
Whip egg whites with sugar to firm peaks, then gently fold into the chocolate mixture until just combined.
Pour into the prepared loaf tin and bake for 10 minutes or until just set. Cool and refrigerate for 4-6 hours.
Take out from the fridge 20 minutes before serving.
Cut into thick slices and serve at room temperature with a dollop of cream and berries.
*This recipe is made in collaboration with Cuvée Chocolate.
Check out my other chocolate recipes -
Swaps, Serves & Storage
How do I serve the baked chocolate ganache?
Unlike a regular ganache, this backed ganache has more of a fudgy cake like texture. I like serving it at room temperature with a bit of cream and fresh berries, however you can also serve it with a simple dusting of cocoa powder and pinch of salt.How long can I store the baked chocolate ganache?
You can store the ganache for up to 4 days in an air tight container in the fridge.
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