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Chocolate and Cardamom Baked Ganache

by Jo Barrett 

"This recipe was designed with Belize 70% in mind. I love the sour and funkiness of the chocolate which is perfect for a dessert that has the potential to be over-indulgent. Its full-flavour characteristics add a completely different dimension to the ganache. Texture is important to me when I eat, as well as when I cook. The lightness of this dessert is elegant and when served with cold double cream is extremely satisfying."


Ingredients

Method

255g Belize 70% Buttons 

150g butter

1 whole egg

3 egg yolks

60g sugar

¼ teaspoon ground cardamom

1 tub double cream






Method


1. Line a small 20cm cake tin with baking paper, this can be any shape. Preheat the oven to 170°C on a low fan or ‘baking’ setting.

2. Over a double boiler, melt chocolate and butter until combined. Remove from heat and leave to the side.

3. With a benchtop mixer fitted with a whisk (alternatively, whisk by hand), begin to whisk the yolks and whole egg. Once they begin to turn pale, slowly add the sugar. Once the sugar has been incorporated add the cardamom, whisk until pale, shiny and thick.  

3. Using a large metal spoon very gently fold the chocolate into the thicken egg mix. It is important to only just fold this through and leave as much aeration as possible, the mix will continue to combine as you pour it into the lined tin. 

4. Gently place the tin in the oven and bake for 15 minutes. 

5. Gently remove from the oven, allow to cool for 30 minutes before serving. 

To Serve:
Scoop ganache being cautious not to compress. Serve with cold cream. 

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