Guanaja Ganache Cake

El Torro Ganachë de Guanaja is a refined dessert with a creamy and luxurious texture, noted for its intense 46% dark chocolate flavor that melts delicately on the palate.
dessert
vegetarian
Ingredients
Servings
2
Measurement units

For the nougat coating

  • 260 g70% couverture chocolate or Extra Bitter chocolate

Ganache Ingredients

  • 480 g70% Guanaja couverture chocolate
  • 384 ml35% MG cream
  • 94 ginvert sugar
  • 84 gbutter
Nutritional Information

Per 100 g

Calories
516 kcal
Protein
5.1 g
Fat
40 g
Carbohydrates
34.5 g

Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.

Step-by-step Guide

Total 520 gr Total 1040 gr Molds

  1. Weigh the ingredients until reaching a total of 520 grams, carefully separating each component.
  2. Continue the process until reaching a total of 1,040 grams, ensuring the proportions are correct.
  3. Prepare the molds by distributing the batter evenly in each one to ensure uniform baking.

Preparation of the Nougat Coating

  1. Melt the chocolate using a double boiler, ensuring no water enters, as this would make it unusable. Alternatively, you can melt it in the microwave for 2 minutes on high power, stirring every 30 seconds.
  2. Temper the chocolate on marble until it reaches 30ºC, stirring constantly. We can also let the temperature naturally drop to 30ºC, continuing to stir.
  3. Fill the mold with the melted chocolate and gently move it to ensure the chocolate coats the sides well. Then, pour the excess chocolate back into the saucepan.
  4. Carefully tap the mold on the counter to remove air bubbles and wait a few seconds for it to stabilize.
  5. Empty the mold by pouring the excess chocolate back into the saucepan. You can apply a second layer of chocolate to achieve a thicker coating. Pour the excess chocolate back into the saucepan again.
  6. Clean the edges of the mold with a spatula and let it drain on a rack to allow the chocolate to flow off completely.
  7. Once the chocolate has hardened, it will form the outer shell or casing of the nougat.
  8. Once the chocolate is completely hardened, finish cleaning the edges with a spatula to ensure a clean finish.

Ganache Preparation

  1. Note: We must have the molds prepared in advance with the chocolate lining already set so the ganache can be poured without issues.
  2. Remove the butter from the refrigerator at least one hour in advance to bring it to room temperature, around 20 ºC.
  3. Chop the chocolate in a bowl, ensuring the pieces are small and uniform to facilitate even melting.
  4. In a saucepan, bring the cream to a boil along with the inverted sugar, stirring occasionally to ensure the sugar is completely dissolved.
  5. When the cream reaches a boil, add it all at once to the bowl of chocolate (it does not need to be tempered because it is for filling) and stir with a spatula until the chocolate is completely melted and the mixture is homogeneous.
  6. Emulsify the mixture using an immersion blender until you achieve a smooth and shiny texture, ensuring no chocolate pieces remain unmelted.
  7. When the temperature has dropped to 45ºC, add the butter, which has been left at room temperature and cut into cubes, and stir until it is completely incorporated and the mixture is silky.

Stir

  1. Emulsify again with the immersion blender until you achieve a smooth and homogeneous texture, ensuring that all ingredients are well integrated.
  2. When the mixture's temperature reaches 30ºC, using a kitchen thermometer for accuracy, immediately transfer the ganache to a piping bag and reserve for the next use.

Assembly

  1. Fill the molds with the ganache until they are nearly full, leaving enough space for the final coating without overflowing.
  2. Let the ganache sit at room temperature overnight, approximately 8-12 hours, to allow it to crystallize and achieve the proper consistency for sealing.
  3. Prepare some chocolate using a bain-marie, heating it slowly to 45°C, and then let it cool down to 30°C, as we did for the shell. Pour the tempered chocolate over the molds and level with a spatula to ensure an even coating.
  4. Let the molds rest for 24 hours in a cool and dry place before demolding. Once they are ready, store the chocolates wrapped in parchment paper to maintain their freshness.
Recommendations & Tricks
  • Ensure the molds are coated with pre-tempered chocolate and placed in a cool area to facilitate easy release later.
  • Remove the butter from the fridge at least one hour before starting to cook so it reaches room temperature and is easy to integrate.
  • Chop the chocolate into small pieces in a heat-resistant bowl to facilitate melting when the heavy cream is added.
  • Put the cream and invert sugar in a saucepan and bring it to a boil, ensuring it doesn't stick to the bottom by stirring occasionally.
  • Pour the boiling cream over the chopped chocolate in the bowl and stir constantly with a silicone spatula to ensure the chocolate melts evenly.
  • Emulsify the mixture with an immersion blender until achieving a smooth and homogeneous texture.
  • When the temperature has dropped to 45ºC, add the room-temperature butter cut into small cubes and emulsify again to ensure good integration.
  • When the ganache has reached 30ºC, fill a piping bag without a nozzle to facilitate the precise filling of the chocolate bars.
Original recipe
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    Guanaja Ganache Cake | The Catalan Table