Thursday, July 15, 2010

salted chocolate ganache cake

Sweet and salty is a new flavor combination to me.  Well not new I do love payday bars and chocolate covered pretzels.  New in terms of baking in my kitchen.  I have had this recipe for awhile and have hesitated to make it because I knew the sweet salty combination would not be well received by the boys in the house.  The bean initially thought the "white stuff" was sprinkles.  His little face scrunched up in disgust as he picked off a flake and popped it in his mouth.  He had no issues eating the cake part but, for the first time I saw the frosting left behind.  The cake is light, moist and not overly sweet.  The chocolate ganache is rich and the sea salt is very present.  Be very careful with the salt because it could quickly over power the cake.  This cake is good but, the flavors are more on the adult side so, don't try to sneak a piece to your 3 year old or you may get the "white stuff" questioned.

salted chocolate ganache cake
source: cooking light

cooking spray
2 teaspoons cake flour
5.3 ounces sifted cake flour (about 1 1/4 cups)
1 1/2 teaspoons baking powder
1/2 cup packed dark brown sugar
1/4 cup butter, softened
1 large egg
3/4 cup evaporated fat-free milk
1 teaspoon vanilla extract
2 large egg whites
3 tablespoons dark brown sugar
2 1/2 ounces dark chocolate, divided
1 tablespoon butter
1/4 teaspoon sea salt

1. Preheat oven to 350°.
2. Coat 1 (9-inch) round cake pan with cooking spray; dust with 2 teaspoons flour.
3. Weigh or lightly spoon 5.3 ounces flour into dry measuring cups; level with a knife. Combine flour and baking powder in a bowl; stir with a whisk. Place 1/2 cup sugar and 1/4 cup butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add egg; mix well. Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture. Stir in vanilla.
4. Beat egg whites with a mixer at high speed until foamy using clean, dry beaters. Gradually add 3 tablespoons sugar, beating until stiff peaks form. Gently fold half of egg white mixture into flour mixture; fold in remaining egg white mixture. Grate 1/2 ounce chocolate; fold grated chocolate into batter. Pour batter into prepared pan. Bake at 350° for 23 minutes or until a wooden pick inserted near center comes out clean. Cool in pan 10 minutes. Remove from pan; cool completely on a wire rack.
5. Chop the remaining 2 ounces chocolate. Combine chopped chocolate and 1 tablespoon butter in a microwave-safe bowl. Microwave at MEDIUM 1 minute or until chocolate melts, stirring every 15 seconds. Spread chocolate mixture over top of cake; sprinkle evenly with sea salt. Cut into 8 wedges.

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