Easy Chocolate Crunch Cake

With a chocolate financier base, a crunchy hazelnut praline layer and lashings of whipped ganache, this Easy Chocolate Crunch Cake could not be more irresistible!

Easy Chocolate Crunch Cake with milk chocolate whipped ganache - A Parisian Journey

When it comes to baking, my husband is my harshest critic. The moment he takes a mouthful, I can tell instantly if he likes it or not. No words are needed, I can just tell. I guess that’s the great thing about being married. You know each other well enough that a single glance can represent a hundred words. Often his glances mean my recipes need more work, a tweak here or there, but with this recipe, that was not the case.

He originally tried this recipe without the ganache and he was already hooked. I felt it needed something creamy to balance out the textures and so I added some whipped milk chocolate ganache. That took things to a whole other level. The cake is light enough that it can be eaten with a coffee for breakfast and decadent enough for an after-dinner treat.

I made a small cake (15cm in diameter) which serves 2-4 people, depending on your sweet-tooth. However, you can easily double the quantities and make a bigger one.

Easy Chocolate Crunch Cake with milk chocolate whipped ganache - A Parisian Journey
Easy Chocolate Crunch Cake with milk chocolate whipped ganache - A Parisian Journey
Easy Chocolate Crunch Cake with milk chocolate whipped ganache - A Parisian Journey
Easy Chocolate Crunch Cake with milk chocolate whipped ganache - A Parisian Journey

Easy Chocolate Crunch Cake

Prep Time45 mins
Cook Time12 mins
Total Time57 mins
Servings: 2 -4

Ingredients

For the whipped milk chocolate ganache (prepare in advance)

  • 55 g of cream
  • 75 g of couverture milk chocolate chopped into small pieces
  • 130 g of cold whipping cream

For the chocolate financier

  • 65 g of butter
  • 10 g of dark chocolate melted
  • 60 g of icing sugar
  • 5 g of cacao powder
  • 20 g of flour
  • a pinch of baking powder
  • 30 g of almond meal
  • 2 eggs whites

For the crunchy layer

  • 90 g of crepes dentelles crushed
  • 90 g of praliné or Nutella
  • 60 g of dark chocolate melted

Instructions

For the whipped milk chocolate ganache (prepare in advance)

  • Heat the 55g of cream over medium/low heat until it comes to a boil. Pour it over the chocolate and mix until smooth. Add the cold cream, stir well, then place in the fridge for at least 2 hours.
  • Whisk the ganache until stiff peaks form. Fit a pipping bag with a large tip and fill it with the ganache. Set aside.

For the chocolate financier

  • Preheat the oven to 180°C and grease a 15inch cake tin.
  • Place the butter in a saucepan over med/high heat and allow the butter to melt and boil until it becomes slightly darker in colour and starts to smell nutty. Pour the butter into a small bowl and set aside to cool to room temperature.
  • Sift the cacao powder, flour, baking powder and almond meal into a large bowl. Stir in the eggwhites, then the butter and chocolate.
  • Pour into the prepared cake tin, use a spatula to smooth the surface and bake for 12 minutes. Allow to cool.

For the crunchy layer

  • Mix together all the ingredients until a thick paste forms. Using the back of a spoon, smooth a layer over the financier. Take the pipping bag filled with ganache and pipe small domes all over the cake. To finish, decorate with edible gold leaf.

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