Chocolate Moist Cake with Ganache and Chocolate Beads

Ingredients

• non spécifié Flour (type T45 or T55) (Sift before incorporating)
• non spécifié Granulated sugar (To incorporate with the egg yolks)
• 3 unités Eggs (Separate whites and yolks, eggs at room temperature)
• non spécifié Whole milk (Can be replaced by semi‑skimmed milk or cultured milk)
• non spécifié Unsalted butter (Melt in microwave, let warm (30‑35 °C))
• non spécifié Baking powder (Sift with the flour)
• non spécifié Unsweetened cocoa powder (Choose bitter cocoa, not sweetened cocoa)
• 120 g 70 % dark chocolate (Break into pieces if in a bar)
• 120 ml Heavy cream (Equal portion to chocolate for the ganache)
• non spécifié Milk chocolate beads (To decorate the top of the cake)

Instructions

1. Melt the butter

   Cut the butter into pieces, place in a bowl and melt in the microwave at full power in 30‑second intervals, covering the bowl.

   Time: PT1M

2. Separate the eggs

   Separate the whites from the yolks into two different bowls. Keep the whites chilled for 5 minutes to facilitate whipping.

   Time: PT2M

3. Whip the egg whites

   With the electric mixer, beat the egg whites without sugar until they are firm but still supple (soft peak).

   Time: PT3M

4. Cream the yolks with sugar

   In the second bowl, add the sugar to the yolks and beat with the electric mixer until the mixture lightens and becomes creamy.

   Time: PT2M

5. Incorporate the milk and melted butter

   Pour the milk (or cultured milk) then the warm melted butter into the yolk‑sugar mixture and whisk until a smooth batter forms.

   Time: PT1M

6. Sift the dry ingredients

   Sift the flour, unsweetened cocoa powder and baking powder into a large bowl.

   Time: PT1M

7. Fold the dry ingredients into the liquid batter

   Add the sifted dry ingredients to the liquid mixture and stir with the whisk until a smooth, lump‑free batter is obtained.

   Time: PT2M

8. Fold in the egg whites

   Add the whipped egg whites to the batter in three additions, gently folding with the whisk to retain the airy volume.

   Time: PT2M

9. Prepare the pan

   Lightly grease the 20 cm silicone mold with a little oil or melted butter, especially on the edges.

   Time: PT1M

10. Pour the batter and smooth

    Transfer the batter into the mold using the silicone spatula and smooth the surface.

    Time: PT1M

11. Bake the cake

    Place the cake in a pre‑heated oven at 170 °C (fan‑assisted) for about 35 minutes.

    Time: PT35M

    Temperature: 170°C

12. Cool slightly

    Allow the cake to cool at room temperature for a few minutes before unmolding.

    Time: PT5M

13. Prepare the ganache (glaze)

    Bring the heavy cream to a boil in a small saucepan, remove from heat and immediately pour over the broken dark chocolate. Stir vigorously with the silicone spatula until a smooth, glossy ganache forms.

    Time: PT5M

14. Glaze the cake

    When the ganache is at room temperature (or slightly warm), pour it over the cake and spread with an offset spatula to cover the top.

    Time: PT2M

15. Decorate with chocolate beads

    Scatter the top of the cake with small milk chocolate beads to add crunch.

    Time: PT1M

16. Serve

    Cut the cake into equal portions and enjoy warm or at room temperature.

    Time: PT1M

Nutrition Facts

Calories

450

Protein

5 g

Carbohydrates

45 g

Fat

25 g

Fiber

3 g

Ingredient Substitutions

• Instead of Flour (type T45 or T55): All-purpose flour
• Instead of Granulated sugar: Cane sugar
• Instead of Eggs: Organic chicken eggs
• Instead of Whole milk: Semi‑skimmed milk, Cultured milk
• Instead of Unsalted butter: Margarine, Vegetable oil
• Instead of Baking powder: Baking soda + cream of tartar
• Instead of Unsweetened cocoa powder: Unsweetened cocoa powder
• Instead of 70 % dark chocolate: 60 % dark chocolate
• Instead of Heavy cream: Whipping cream, 30 % cream
• Instead of Milk chocolate beads: Chocolate shards, Chocolate chips

Equipment Needed

• Microwave
• Large mixing bowl
• Electric mixer
• Whisk
• Silicone spatula
• Small saucepan
• 20 cm silicone mold
• Oven
• Offset spatula (optional)

Critical Steps — Do Not Skip

• Melt the butter without splattering.
• Whip the egg whites to the right consistency (soft).
• Fold the whites gently to avoid deflating them.
• Bake at 170 °C for 35 minutes without opening the oven.
• Emulsify the ganache with boiling cream.

Chef Tips from the Video

• Use cultured milk (buttermilk) for an even lighter cake.
• Sift the flour and cocoa together to avoid lumps.
• For a more intense flavor, add a pinch of salt to the batter.

Troubleshooting

Storage

Refrigerator: Store the cake covered 3 to 4 days in the refrigerator.

Freezer: Wrap tightly and freeze up to 1 month.

Room temperature: Consume within 2 days if kept at room temperature.

Make-Ahead Tips

• Prepare the ganache the day before and keep it in the refrigerator, gently reheat before use.
• The cake can be baked ahead and stored in the refrigerator, then slightly reheated in the oven before glazing.