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 Souffle Cake with Honey Ganache and Figs Recipe
I have long wanted to make a cake with figs on the sides, chocolate cakes, souffle with bird's milk, cooked in an unusual way, and pour all this splendor with ganache with honey and thyme.
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine French Cuisine
Keyword Easy, For Beginners
Cook Time 90 minutes
Servings
Ingredients
Chocolate biscuit:
Chocolate souffle:
Honey ganache:
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine French Cuisine
Keyword Easy, For Beginners
Cook Time 90 minutes
Servings
Ingredients
Chocolate biscuit:
Chocolate souffle:
Honey ganache:
Instructions
  1. Mix the dry ingredients for the dough. Beat the egg, butter and milk and add half of the dry mixture. Pour in the hot coffee, whisk, mix with the remaining half of the dry mixture. Pour the finished dough into a mold with a diameter of 16 cm and bake at a temperature of 170 degrees until ready. Cool the finished cake, cut into 2 parts. Put one part on the bottom of the mold (I additionally soaked the cakes with strong coffee). Place the fig halves on the biscuit along the edges of the mold.
    Mix the dry ingredients for the dough. Beat the egg, butter and milk and add half of the dry mixture. Pour in the hot coffee, whisk, mix with the remaining half of the dry mixture. Pour the finished dough into a mold with a diameter of 16 cm and bake at a temperature of 170 degrees until ready. Cool the finished cake, cut into 2 parts. Put one part on the bottom of the mold (I additionally soaked the cakes with strong coffee). Place the fig halves on the biscuit along the edges of the mold.
  2. Prepare an unusual souffle. Soak the gelatin in the juice according to the instructions. Add sugar and dilute the gelatin over the fire, but not to a boil. Add the chocolate, stir.
    Prepare an unusual souffle. Soak the gelatin in the juice according to the instructions. Add sugar and dilute the gelatin over the fire, but not to a boil. Add the chocolate, stir.
  3. Take a large whipping container and put it in a large mold with ice!!! water. Whisk the gelatin mass in an ice bath into a fluffy foam.
    Take a large whipping container and put it in a large mold with ice!!! water. Whisk the gelatin mass in an ice bath into a fluffy foam.
  4. Then pour in the concentrated milk, vanilla and whisk until fluffy. Pour the souffle mass onto the biscuit quickly (it hardens very quickly). Cover with a second sponge cake and put it in the refrigerator overnight to harden.
    Then pour in the concentrated milk, vanilla and whisk until fluffy. Pour the souffle mass onto the biscuit quickly (it hardens very quickly). Cover with a second sponge cake and put it in the refrigerator overnight to harden.
  5. Melt the chocolate with honey, cream and thyme leaves, let cool to room temperature and pour over the cake.
    Melt the chocolate with honey, cream and thyme leaves, let cool to room temperature and pour over the cake.
  6. Decorate the top of the cake with slices of figs and serve to the table. The cake is not cloying, the main sweetness and aroma in it is in ganache, a very gentle and warming cake on autumn evenings.
    Decorate the top of the cake with slices of figs and serve to the table. The cake is not cloying, the main sweetness and aroma in it is in ganache, a very gentle and warming cake on autumn evenings.
  7. Bon appetit
    Bon appetit
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