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Angel 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!


• 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




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.

• 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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