Triple Chocolate Ganache Torte

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Cream butter & sugar together until light & fluffy.
  • Sift flour and cocoa together, set aside.
  • Whisk together remaining ingredients.
  • Fold flour mixture into creamed mixture alternately with milk mixture until well combined- begin & end with flour.
  • Pour into a lined 10 x 20cm loaf tin. Bake at 180 C for 20-25 mins or until cooked when tested.
  • Cool in tin for a few mins and then turn onto a wire rack to cool completely.
  • Wash & dry loaf tin and then line with plastic wrap leaving a large overhang.
  • Prepare milk ganache: Place milk melts into a heatproof bowl.
  • Combine cream & butter in a saucepan and bring to the boil. Pour mixture over melts.
  • Cover bowl with plastic wrap. Allow to stand for 5 mins, stir to combine and set aside to cool & thicken.
  • Prepare dark ganache: Repeat steps as per milk ganache.
  • Place cake into the lined tin. Pour over milk ganache & refrigerate until very firm.
  • When firm spread dark ganache over cake & refrigerate covered until dark ganache is firm.
  • Serve in squares with cream.
  • Keep leftover cake refrigerated in an airtight container.
Advertisement