Vanilla Ganache torte…..MMMMMMMMMM!

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This torte, is really simple to make, and even easier to ice, if you can pour, you can ice it.  I make these using leftover icing, and unused ganache.  Any white cake mix will do, if you want to use a ready mix, that’s fine.  I am submitting a  basic butter sponge mix, using whole eggs, and the whisk attachment for your stand mixer:   You will need: 

For the cake:

 2 eggs @ room temperature

100g or 3.5 ozs white sugar

100g or 3.5 ozs sifted cake flour (unbleached, remember bleachedis POISON)

1tsp baking powder

1tsp pure Vanilla

1tbsp melted, cooled butter (optional)

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 Beat the eggs until light and fluffy, usually about 10 minutes, or until they reach the ribbon stage.  Add sifted flour/baking powder to the egg mixture in 3 additions, add the melted butter with the last addition.  Fold gently with each addition.  Pour batter into a greased and floured 9 inch pan.  Bake at 375F for 12-15 minutes, or until a toothpick come out clean. Cool on a cake rack.  Cut the cake in 3, horizontally, or if you are laterally challenged, just cut it once, making a top and a bottom.  

For the icing:   310g or 12ozs icing sugar

                                310g or 12 ozs unsalted softened butter

                               55g or 2ozs milk (optional) to make the icing more spreadable

                               1 tsp pure vanilla

Beat with your paddle attachment till light and fluffy. With a piping bag and a star tip #4 or #6,  pipe icing evenly on the first 2 layers, SPREADING the frosting on the top layer.  At this point, you can choose to leave the sides free of frosting, for a Boston cream pie appearance, or pipe vertical columns (kinda cool looking, and rustic). place iced cake in the cooler for 30 minutes.

 

For the final step:   200g or 7ozs semi-sweet chocolate, (Ghirardelli,Guitard,Lindt , Callebaut) cut into small pieces, or chips

                                           200g or 7ozs 35% heavy cream, brought to 195F.

Pour heated cream onto chocolate, wait 2 minutes, stir until the mixture is shiny and lustrous. Allow to cool slightly, so as not to melt the buttercream. Remove cake from cooler,  place it on a wire rack, with a clean piece of parchment or wax paper underneath.  Pour the ganache over the cake, allowing it to drip down the sides (OOOH baby!), and return cake to cooler to set.  To serve, slice with a hot, dry knife. Let slices temper for 10 minutes, to allow the buttercream and ganache to soften slightly.  Serve with a warm raspberry sauce, Enjoy. 

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