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
Chocolate
Batter
Ganache
To serve
Utensils
One baking tray (approx. 20 x 20 cm), lined with baking pape
How it's done
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Chocolate
Place the chocolate and butter 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 butter, stir until smooth.
Batter
Whisk the sugar, eggs and salt in a bowl. Add the chocolate mixture, mix. Combine the flour, cocoa powder and baking powder, mix into the batter, transfer to the prepared tin.
To bake
Approx. 20 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, leave the cake to cool in the tin on a rack.
Ganache
Pour the melted chocolate into the whipped cream, whisk until smooth. Add the jam, mix, cover and chill for approx. 30 mins.
To serve
Briefly whisk the ganache using the whisk on a mixer until the chocolate is creamy, then transfer to a disposable piping bag with a serrated nozzle (approx. 13 mm in diameter). Cut the cake into 20 squares, pipe the ganache on top, dollop approx. ½ tsp jam in the centre of each.
| Shelf life: | Cover and keep in the fridge for approx. 3 days. |
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