- Chocolate Ganache
- (Ganache is a smooth mixture of chocolate
- and cream)
- 40 g dark chocolate, “couverture”
- 10 g butter
- 60 ml cream
- 5 ml coffee extract
- 10 g bleuchatel cheese, Swiss blue cheese
- Cake Batter
- 35 g dark chocolate, “couverture”
- 15 g cornstarch
- 15 g ground almonds
- 1 egg, separated
- 30 g sugar
- 15 g butter
chocolate and blue cheese cake
peter Jackson
9th November 2011
chocolate and blue cheese cake
For the ganache, break up the chocolate
and set aside. Bring cream, butter, coffee
extract and Ble...
Ingredients
Method
For the ganache, break up the chocolate and set aside. Bring cream, butter, coffee
extract and Bleuchatel cheese to the boil, take off the heat and stir in chocolate. Strain into a rectangular mould. Freeze overnight.
To prepare the moulds, clarify the butter and brush it on the strips of parchment (or baking) paper and on the inside of the metal rings. Insert strips of buttered parchment paper, one on top of the other, inside each mould. Then sprinkle the inside of each mould with cocoa powder For the biscuit, chop the chocolate into pieces and melt in a double boiler. Remove the chocolate from the heat and let it cool for a few minutes Stir in the butter, ground almond, cornstarch and the egg yolk Beat the egg whites with the sugar. Fold them into the chocolate. Place the batter in a pastry bag. Arrange the baking moulds on a baking sheet covered with parchment paper. Pipe a little cake batter into the bottom of each mould
and place a frozen centre in the middle. Use the tip of a knife to position the ganache properly. If desired, place a few small pieces of blue cheese on top of the ganache. Then finish the moulds with the biscuit mix and set them aside in the freezer Bake the cakes for 12 minutes at 180°C. Test to see if they are done by sticking a thin metal skewer into their centre; they are baked when the skewer comes out warm to the touch. Remove the moulds with extreme care and then carefully remove the paper strips. Serve hot.
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