10gFrangelicoYou can use Bourbon or vanilla extract to taste instead
For the cake:
Preheat oven to 325°F
Line 10” cake pan with parchment, spray with nonstick spray and coat with cornstarch. Tap out excess cornstarch.
Melt chocolate, butter, cocoa powder, and salt in a bowl placed over a simmering pot of water and stir occasionally until melted. Make sure the bottom of the bowl does not touch the water. Cool slightly.
Zest the lemon into approximately half the sugar.
Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment whip the egg whites to stiff peaks. Be careful not to overwhip. Remove from the bowl and set aside.
In the bowl of a stand mixer whip the yolks and the sugar with with zest until considerably lightened and tripled in volume. With the mixer running, pour in the chocolate mixture in a steady stream and beat until combined. Add the zest and extract and beat until combined.
Fold in the egg whites and pour into prepared pan.
Bake 325°F for 35 minutes or until a cake tester comes out clean.
Cool in pan before unmolding. I like to refrigerate it just for extra insurance.
Unmold by running a small offset spatula around the edges and then turning it over on a cutting board. I just hit the whole thing really hard and it falls out. Remove the parchment from the bottom and then place on desired plate or cake stand.
Dust with 10 or cover in Frangelico ganache
For the Ganache:
Combine chocolate, corn syrup and salt in a bowl.
Heat cream to a boil and pour over chocolate. Allow to sit for 1 minute before whisking to emulsify. Whisk in Frangelico.
Pour over cake and refrigerate to set.
I used 1 teaspoon of rye whisky in the ganache in the video. It was a very light whisky flavor.You can use any pan between a 8 inch and a 10 inch. It will just change the thickness and baking time slightly. In the photos I used an 8 inch because that is all I have.
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