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Angel food cake with maple chocolate ganache

Since we can't enjoy the sugar shacks this year, we thought we'd come up with a special recipe so that we can celebrate this gourmet season in style. Original idea by Quentin, creation by Claire. This dessert is absolutely sweet and you will love it!

Ingredients

Cake:
• 1 1/2 cups of flour (300g)
• 1 cup of powdered sugar (125g)
• A pinch of salt
• 6 egg whites, tempered
• 1/2 teaspoon cream of tartar (or 3 teaspoons lemon juice)
• 1/2 cup (100g) granulated sugar

Chocolate maple ganache:
• 1 cup 1/3 cup (320ml) 35% whipping cream
• One jar of hazelnut, chocolate and maple spread

 

 

Steps

Chocolate-maple ganache (D-1):
• In a saucepan, pour the cream and the chocolate-maple spread.
• Over low heat, let it heat up, stirring regularly until the spread and the cream become one.
• Pour the ganache into a stainless steel bowl, cover with cling film and chill overnight.

Cake:
• Preheat your oven to 170°C/325°F
• In a first bowl, mix together the flour, powdered sugar and salt.
• In a second large bowl, whisk the egg whites with the cream of tartar (or lemon juice). lemon juice).
• Gradually add the granulated sugar while whisking (every five minutes, in three batches), until the egg whites are stiff and peaks form on the surface.
• Sift the first mixture (flour/icing sugar and salt) over the meringue. Gently fold in several times with a spatula.
• Pour the mixture into a non-stick, ungreased mold (I used a silicone bundt cake mold) and bake for 45 minutes.
• When the cake is removed from the oven, place the pan upside down on a clean board and let it cool for a few hours. The cake should unmold itself.

Assembling (D-day):
• On D-Day, before serving, whip the ganache with an electric mixer (the beaters should be very cold.
• Keep whisking until the ganache becomes a work in progress.
• With a spoon or angled spatula, spread the ganache over the cold cake. Keep chilled or serve immediately!

Product we use in this recipe

 

 

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