Indulge in a heavenly chocolate cake with a rich, chocolate sponge cake, drenched and covered with soft, velvety ganache. Each bite is a perfect blend of deep, intense chocolate flavor that creates an irresistible treat for chocolate lovers.
Chocolate pie
Indulge in a heavenly chocolate cake with a rich, chocolate sponge cake, drenched and covered with soft, velvety ganache. Each bite is a perfect blend of deep, intense chocolate flavor that creates an irresistible treat for chocolate lovers.
Ingredients
For the syrup
- 110 grams granulated sugar
- 125 ml water
For the cake
- 200 grams unsalted butter
- 200 grams granulated sugar
- 100 grams brown sugar
- 90 grams of cocoa
- 250 ml boiling water
- 50 grams olive oil
- 50 grams cognac
- 225 grams of farina flour
- 15 grams baking powder
- ½ tsp salt
- 4 large eggs
- 90 grams milk
- 1 sachet of vanilla
For the ganache
- 250 grams dark chocolate
- 250 ml of cream
- 1 Tbsp of cognac or liqueur
Instructions
- Make the syrup by putting the sugar and water in a small saucepan. Once it boils, remove it from the heat.
- Grease a 25 x 35 cm ovenproof dish and sprinkle with cocoa powder. Preheat the oven to 200˚ C on resistance.
- Put the butter, sugars, cocoa powder and hot water in a small saucepan. Boil over medium heat until the sugar dissolves. Remove from the heat and add the olive oil and cognac. Take 250 ml of this mixture and combine it with the syrup. Keep it aside.
- Beat the eggs with the flour, baking powder, salt and vanilla in a mixer. Add the milk and the chocolate mixture (not the one you combined with the syrup).
- Transfer the mixture to your pan and then to the oven. Bake for 15 minutes until a skewer comes out dry. While the cake is still warm, pierce it all over with a skewer. Then cut it into 12 portions. Drizzle with the reserved chocolate syrup. Let the cake stand for 30 minutes.
- To make the ganache, cut the chocolate into pieces and place it in a bowl. Boil the cream and just before it boils, pour it over the chocolate. Let stand for 5 minutes and then stir to melt the chocolate. Add the cognac and stir.
- Pour ¾ of the ganache over the cake. Serve warm or at room temperature with extra ganache and vanilla ice cream.
