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Chocolate Moist Cake with Ganache and Chocolate Beads
A moist chocolate cake, easy and quick (30‑35 min), topped with a 70 % dark chocolate ganache and crunchy milk chocolate beads. Ideal for autumn and winter, this melting dessert will delight both young and old.
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Critical Success Points
- • 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.
Safety Warnings
- • Melted butter can splatter in the microwave – cover the bowl.
- • Boiling cream is very hot – handle with care.
- • The oven reaches 170 °C – use kitchen gloves.
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