A delicious treat for you to whip up at home.
Preheat oven to 180°C.
Melt the olivani and chocolate together in a bowl over a pan of gently simmering water until just melted and set aside to cool. Separate the eggs placing both yolks and whites into large bowls.
Beat the yolks with the caster sugar until pale and thick, then stir in the ground almonds and the cooled olivani and chocolate mixture. At this point whisk the egg whites until stiff and fold them into the mixture. Take your time with this as there are a lot of whites to incorporate.
Spray cooking oil into a 23-25cm cake tin and line with baking paper.
Bake for 1 hour at 180°C or until a skewer inserted in the cake comes out clean.
Remove from tin, cool, cut in half horizontally with a sharp knife.
Spread over bottom half a tin layer of ganache mixture (see recipe for gluten free ganache) and place top back on.
Spread ganache liberally over the top and sides of the cake using a knife or palette knife.
Sprinkle or dust with icing sugar and decorate with fresh berry fruit or pipe rosettes of ganache and use small truffles of ganache mixture to decorate. Alternatively shards of melted chopped chocolate or chocolate curls and fresh berry fruit also look lovely.
Dairy Free Ganache:
Fill a saucepan ¼ fill with water, bring to a simmer.
Break or chop dark chocolate into a glass bowl, place over the boiling water making sure the bowl does not touch the water or the heat will be too high and chocolate will burn.
Stir the chocolate till melted and add the hot carnation soy milk mix together until combined cover and set aside to cool.
Place a small amount in fridge to firm up to make truffles.
Place a small sized saucepan onto a medium heat. Add the soy creamy cooking milk, bring to the boil, remove from heat pour into melted choc.
Take melon baller or fingers and get small ½ teaspoon amounts of refrigerated ganache mixture.
Roll in palm of hands to make 1.5cm balls.
Roll again in Dutch processed cocoa.
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