coffee cake

Silky Smooth Chocolate Ganache Tart

Silky Smooth Chocolate Ganache Tart! Bet you can’t stop at one slice!

Super simple and delicious, I am sharing the recipe below. Enjoy it for New Year’s Eve, its rich and delicious and can be made ahead with no fuss! Enjoy!😍

Remember to tag your recreations with my hashtag #hautesucre

Recipe:

Ingredients:

1 baked tart shell (recipes linked below)

Tart Recipe

Tart Recipe

1 1/2 cups valrhona 55% equatorial chocolate feves

1 1/4 cup heavy cream 35%

Pinch of fleur de sel

Pinch of ground vanilla bean

1/4 cup valrhonaDulcey chocolate feves

Directions:

  1. Bake tart shell and let it cool.
  2. Warm the cream in a heatproof bowl until just boiling, set aside and add the chocolate feves. Let stand for 3 minutes. Whisk to combine until silky and smooth.
  3. Pour into baked and cooled tart shell. Refrigerate for 4-6 hours until completely set.
  4. Melt 1/4 cup Valrhona Dulcey chocolate and put in a small parchment piping bag. Decorate the top of the set chocolate tart in a spiraling pattern.
  5. Let it set and slice into neat slices with a hot knife. *The tart will be soft centre set (not rock hard ganache – if that’s the texture you want, up the chocolate to cream ratio by 1/4 cup) Enjoy!

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Nectarine Cake Recipe

Buttery Nectarine Cake🍑 I’ve made this cake 3 times this past week – it’s that good and you need to make it while it’s still nectarine and peach season!

It’s the perfect summertime coffee cake to serve last minute or for a bbq. It takes no time at all to prepare and you can mix it all in one bowl.

If you try my recipe, please hashtag it #hautesucre on Instagram so that I can see and share it.

Enjoy this lovely cake, I’m off to bake another one. Happy baking!😊

Nectarine Cake Recipe

Serves 8

Ingredients:

1/2 cup softened butter

1 1/4 cup sugar

1/4 cup olive oil

2 large free range eggs

3/4 cup full fat sour cream

1/2 tsp ground vanilla bean

1/4 tsp sea salt

1 3/4 cup all purpose flour

1 tsp baking powder

2 nectarines, sliced

1/4 cup sliced almonds

Directions:

Line a 9″ cake pan with butter and a parchment round.

1. In a large bowl, combine the softened butter and olive oil and whisk until light and fluffy.

2. Add the sugar and whisk for 2 minutes.

3. Add the eggs and continue to whisk until the batter has almost doubled in volume.

4. Add the sour cream, ground vanilla bean, and sea salt and gently whisk to combine.

5. Sprinkle the flour and baking powder over the batter and gently fold.

6. Pour the batter in gently and smooth the top with an offset spatula.

7. Layer the nectarine slices over top in a fanned pattern and sprinkle the sliced almonds over top.

8. Bake at 370°F for 35-40 min or until centre cooked through.

9. Let it cool on a rack before removing. Dust with icing sugar and serve.