Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Cake mixture
Ganache
Utensils
One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides greased
How it's done
Cake mixture
Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth. Add the butter, sugar and apple sauce, mix until smooth. Combine the pistachios, rice flour, cornflour and baking powder, mix in along with the soya milk. Transfer the cake mixture to the prepared tin.
To bake
Approx. 20 mins. in an oven preheated to 180°C (convection). Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack.
Ganache
Place the chocolate in a bowl. Bring the soya cream to the boil, pour over the chocolate, cover and leave to stand for approx. 2 mins. Starting from the centre, stir in a circular motion until you have a homogeneous mass. Pour the chocolate ganache over the cake, cover and chill for approx. 2 hrs. Garnish the cake with pistachios.
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