The Royal Chef At Home: Easy Seasonal Entertaining

GANACHE CHOCOLATE EGG CAKES

THIS IS A GREAT RECIPE FOR THE BUDDING PASTRY ENTHUSIAST. The cakes start with a traditional chocolate sponge filled with dark chocolate ganache and rolled up. The roll is then sliced and the individual slices are covered with more ganache and finally decorated. They are a chocolate lover’s delight. Be prepared that once you make them, they will be on your “to do” list for every subsequent Easter. You’ve been warned. MAKES ABOUT 12 CAKES

FOR THE FILLING 2 (4 ounce) bars Ghirardelli dark chocolate 1 cup heavy cream FOR THE SPONGE 1 tablespoon butter—melted, for greasing ¼ cup flour—for dusting 8 egg yolks 8 egg whites

FOR THE TOPPING 4 (4 ounce) bars Ghirardelli dark chocolate 2 cups heavy cream DECORATION 1 large bag Cadbury chocolate mini eggs 1 tablespoon powdered sugar 1 tablespoon cocoa powder

1 ½ cups granulated sugar ½ cup + 3 tablespoons potato starch (don’t use cornstarch) ½ cup Dutch cocoa

¼ cup granulated sugar—for dusting the parchment

1 Prepare the filling by melting the chocolate. Bring the cream to a boil in a heavy pan and whisk into the melted chocolate until combined. Leave to cool overnight on the counter, unless it’s a really hot night then pop it in the fridge. If you do refrigerate it, you will need to let it come back to room temperature the next day to soften up to a spreadable consistency. (Note: refrigerating the ganache makes it more matte in appearance and you will lose that lovely shine). 2 Next, make the sponge. Preheat the oven to 350ºF. Line a baking sheet with parchment paper

and brush the top with the melted butter, then lightly dust with the flour. In a large bowl, beat the egg yolks with the sugar until pale and fluffy. In a separate bowl beat the egg whites until stiff. In another bowl, sift the potato starch and cocoa together and blend together. 3 Add half of the egg whites to the yolk mix and fold in, then the cocoa mix and the remaining egg white. Pour onto the prepared tray and spread out to the edges. Bake for about 15 minutes or until the sponge springs back when touched.

18 THE ROYAL CHEF AT HOME