Chocolate cake with ganache

Copenhagen cool kid and cake enthusiast Kh Anton Bruusgaard, stepped into the kitchen to create three little masterpieces of Sweet Delicacies for Eva Solo. His cakes, petite as well as the more generous in size, really come into their own when presented on Eva Solo Legio Nova. The white serving dishes add a sophisticated and clean touch to Anton’s little slices of sugary heaven.

A classic chocolate cake has always been one of my favourite sweet treats. This one comes garnished with frilly wood sorrel and seasoned with orange, cinnamon, ginger and cardamom – a delightful winter warmer.

Brownie

• 300g dark chocolate (approx. 55%)
• 150g salted butter
• 5 eggs
• 450g sugar
• 100g flour
• 30g pure, unsweetened cocoa powder
• 1/2 tsp salt
• 1 tsp whole cardamom pods
• 1 cinnamon stick
• 20g freshly grated ginger

Ganache

• 500g milk chocolate (approx. 35%)
• 375g cream for whipping
• 30g glucose syrup
• 1/4 tsp salt

Decoration

• A handful of redwood sorrel

Grind the cinnamon and the seeds from the cardamom pods in a mortar before mixing with flour, cacao and salt in a bowl. Using a second bowl, whip the eggs, sugar and freshly grated ginger into an airy eggnog.

Brown the butter in a saucepan until it takes on a golden colour and a nutty smell. Add the chocolate to the browned butter and stir until even. Gently stir the chocolate mixture into the eggnog and then add the dry ingredients.

Using a greased springform tin (dia. 26 cm) lined with baking parchment at the bottom, now spread the mixture evenly. Bake the brownie at 175 degrees Celsius for 35-40 minutes and place it in the refrigerator overnight.

Heat the whipping cream, glucose sirup and salt in a saucepan and bring to a boil before adding the mixture to a bowl containing the milk chocolate. Allow the ganache to sit for a couple of minutes before stirring until even. Finish by hand blending and place in the refrigerator overnight to set. Once the ganache is out of the refrigerator and has reached room temperature, spread it on top of the brownie using a St. Honoré tip and piping bag or a palette knife.

Decorate the cake with redwood sorrel.