Ingredients

  • Chocolate genois cake
  • 110 grams flour
  • 3 tablespoons cocoa powder
  • 55 grams butter, unsalted melted
  • 4 large eggs separate 3 of eggs
  • 1 teaspoon vanilla
  • 1 egg white
  • 110 grams sugar, caster
  • Ganache
  • 8 ounces chocolate melted
  • 570 milliliters whipping cream whipped slightly
  • 140 milliliters water
  • 55 grams sugar, caster
  • 1 tablespoon rum to taste

Directions

1. Cake: Preheat oven to 350*F/175*C/FM 4. Prepare 8"/20cm cake tin by greasing, paper, greasing, flour, sugar.
2. Sift flour and cocoa powder. Beat 3 egg yolks and 1 whole egg with all but 1 tablespoon of the sugar until to the ribbon. Add vanilla.
3. Whisk all the egg whites until stiff. Add the 1 T sugar and beat in well. Fold whites into yolks. Pour cooled butter around edge of egg mixture. Add dry ingredients and fold swiftly together.
4. Bake 40-50 minutes or until cake is firm to the touch, just shrinking away from sides and squeeks. Do not check early! Cool on a wire rack. Peel off paper.
5. After it is cool. Cut out rounds to fit metal moulds. Slice rounds in half or if possible, thirds. Freeze.
6. Combine water and sugar and heat until sugar dissolved. Add rum to taste. Cool.
7. Fold slightly whipped cream into chocolate. Place in piping bag with large fitting.
8. Place one layer cake in bottom of mould. Brush on rum mixture. Pipe ganache onto cake. Repeat two or three times depending on number of cake layers. Ganache should reach to the top of the mould. Tap to get out air bubbles. Freeze to set or refrigerate for 2+ hours.
9. To serve, plate on a cold dessert plate that is already decorated with chocolate swirls. Easiest to remove torte from mould by using blow torch. Though I imagine that works best with metal moulds and not pyrex ones.

Notes
Serving Ideas:Original serves 8?


Categories
Cakes
Keywords
Cakes
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