for 20 pieces

Chocolate

200 g	dark chocolate (64% cocoa), finely chopped
80 g	butter, cut into pieces

Batter

80 g	sugar
3	eggs
¼ tsp	salt
100 g	white flour
1 tbsp	cocoa powder
1 tsp	baking powder

Ganache

100 g	dark chocolate (64% cocoa), melted, slightly cooled
1 dl	cream, beaten until light and frothy
2 tbsp	rose hip jam

To serve

30 g	rose hip jam

How it's done

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.

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