\nEasy<\/p>\n
\n11 people<\/p>\n
\n30 minutes<\/p>\n
\n12 minutes<\/p>\n
\n1 hour 42 minutes<\/p>\n
This is a supremely soft cake filled with whipped chocolate ganache, straightforward yet delicious! You can pair this cake with seasonal fruits to add a touch of freshness.<\/p>\n
\nFor 11 People:<\/p>\n
– Egg whites: 245 g
\n– Sugar: 120 g
\n– Water: 100 g
\n– Sunflower oil: 70 g
\n– Dark chocolate: 100 g
\n– Eggs: 170 g
\n– Egg yolks: 70 g
\n– Flour: 95 g
\n– Baking powder: 4 g
\n– Cocoa powder: 20 g<\/p>\n
– Dark chocolate: 250 g
\n– Heavy cream (35% fat): 500 ml<\/p>\n
Preheat your oven to 180\u00b0C (356\u00b0F).
\nHeat the water and pour it over the oil and chocolate, stirring well to create a ganache.
\nAdd the eggs and egg yolks and mix thoroughly.
\nIncorporate the flour, baking powder, and sifted cocoa powder, mixing again until smooth.
\nWhip the egg whites with all the sugar.
\nOnce the ganache has cooled, gently fold it into the whipped egg whites using a spatula.
\nSpread the mixture onto a baking sheet and bake at 180\u00b0C (356\u00b0F) for about 12 minutes.<\/p>\n
Bring the heavy cream to a boil in a saucepan, then pour it over the chocolate. Stir the two ingredients well and refrigerate for at least 1 hour.
\nOnce the ganache is thoroughly chilled, whip it using a mixer.<\/p>\n
Spread the whipped ganache over your biscuit, then roll the biscuit up.
\nCut into desired sizes.
\nAdding seasonal fruits will enhance the flavor and freshness.<\/p>\n
This dessert is not only a treat for the taste buds but also a visually appealing addition to any dining table, perfect for entertaining or special occasions.<\/p>\n\n\n