Ingredients
Units
- 225 grams of butter at room temperature
- 1 cup granulated sugar
- pinch of salt
- 10 eggs separated whites and yolks
- 1 1/4 cup flour without baking powder
Filling:
- 225 grams of couverture or baking chocolate, about 60% cocoa
- 1 cup of heavy whipping cream
- 2 tablespoons of unsalted butter
- 400 grams of raspberry jam
Instructions
- Make the ganache: Place the chopped chocolate in a medium bowl.
- Heat the cream over medium heat or in the microwave in a small saucepan or a glass Pyrex until it begins to boil gently.
- Pour the hot cream over the chocolate and let stand for 1 minute.
- With a spatula or wooden spoon, begin to stir the mixture in circles from the center outwards until you obtain a shiny, smooth chocolate cream. This takes some time. It is essential to stir gently to be shiny, do not beat. If you incorporate air, the ganache becomes opaque.
- Add the butter and stir until completely dissolved using gentle, circular motions. Let the ganache cool on the counter. It will solidify until it has a consistency like mayonnaise. That is the moment to use it to fill and decorate. It would be best to keep an eye on it because how fast or slow this will depend on how hot or cold your kitchen is.
- Prepare the cake batter: In a bowl with the mixer on medium speed, beat the butter and sugar until creamy, about 5 minutes. Beating at low speed, add the yolks one by one, beating until fully incorporated in between.
- In another spotless bowl and with the blades of the mixer very clean, beat the egg whites with the pinch of salt until snowy, hard peaks, and do not overbeat because they dry out.
- In a large bowl, mix the two mixtures with encircling movements, working with a wooden spoon or a spatula or the mixer on low speed until combined. Add the sifted flour and incorporate it with enveloping movements.
- Pour 1/2 cup batter into a nonstick crepe skillet, spread well, and cook for 2 minutes or until golden brown and cooked, dry to the touch. You can flip the pancake if you want.
- Place the pancake on the plate to be served and start assembling the cake. Top with two tablespoons of ganache spread well. Continue cooking the pancakes, alternating the ganache and raspberry jam fillings.
- Cover the cake with the remaining ganache.
- Keep refrigerated.
- Prep Time: 1 hour
- Cook Time: 1 hour
- Category: Cakes
- Method: Stove cooked
- Cuisine: Chilean