Chocolate Cake & Mulled Wine Sorbet

Chocolate Cake with Ganache & Mulled Wine Sorbet

Ingredients:

Cake Base:

220 g All-purpose flour

90 g Unsweetened cocoa powder (e.g., Van Houten)

400 g Granulated sugar

1.5 tsp Baking powder

1.5 tsp Baking soda

1.5 tsp Salt

2 tsp Vanilla sugar (not vanillin sugar)

2 Eggs

2.5 dl Whole or skim milk

1.25 dl OILI olive oil

Ganache:

200 g Dark chocolate (e.g., 50-70% works well)

1.8 dl Heavy cream

2 tbsp OILI olive oil

2 tbsp Glucose syrup

0.5 tsp Flaky sea salt

Instructions:

Cake Base:

1. Mix all dry ingredients together (flour, cocoa powder, granulated sugar, baking powder, baking soda, salt, and vanilla sugar) in a large bowl.

2. Mix the other ingredients (eggs, milk, OILI olive oil) together in a separate bowl.

3. Gradually add the milk mixture to the dry ingredients, starting with about half to avoid lumps. You can use an electric mixer or a sturdy whisk.

4. Preheat the oven to 180 C (convection 160 C). Line a 22 cm springform pan with parchment paper and then grease the entire pan with OILI olive oil. (You can also use a smaller pan, but the baking time may vary.) Pour the batter into the pan and bake in the oven for about 40 minutes. Test the cake's doneness with a toothpick.

5. Cool the cake completely before removing it from the pan and filling.

Ganache:

1. Heat the cream, OILI olive oil, and glucose syrup in a saucepan until almost boiling. (Be careful not to burn the bottom. I recommend using a silicone spatula for this.)

2. Remove the cream mixture from the heat and add the chopped chocolate. Cover the saucepan and let stand for about 5 minutes.

3. First, stir the mixture until smooth, then finally mix in the flaky sea salt. Transfer half of the ganache to a separate bowl and chill.

4. Whip the chilled half of the ganache until fluffy. The other half is suitable as a cake filling as is.

Assembling the cake:

1. Cut the cake into two layers. (A smaller cake can be cut into three layers.) Spread the unwhipped ganache over the bottom layer and place the top layer on top. Spread the whipped ganache over the top layer.

2. Serve the cake with Mulled Wine Sorbet.

 

Mulled Wine Sorbet

 

Ingredients:

379 g Marli mulled wine (If you use another brand, you may need to adjust the amount of sugar and glucose. Marli mulled wine contains about 11% sugar, so the total sugar content of this recipe is about 25%, which is suitable for sorbet.)

63 g Granulated sugar

57 g Glucose syrup

Instructions:

1. Measure all ingredients into a saucepan and bring to a boil. However, do not boil too vigorously to prevent excessive liquid evaporation and maintain correct proportions.

2. Cool to room temperature.

3. You can make the sorbet with an ice cream maker, or if you don't have one, you can also put it in the freezer and stir by hand approximately every 30 minutes until ready.