• Chocolate ganache filling

    Ingredients

    • 1,5L cream
    • 2,7kg quality chocolate Amaretto liqueur
    • 300g flaked almonds, toasted

    Instructions

    1

    Heat the cream until it bubbles – do not boil.

    2

    Add chocolate and stir over extremely low heat until the chocolate has melted. Remove from heat and leave to cool.

    3

    To layer the sponges, place the first layer of sponge on a cake board. The 15cm and 22cm cake boards must be the same size as the cakes. For the 30cm cake use a larger board (35cm).

    4

    Sprinkle the sponge with amaretto and spread over a layer of chocolate ganache. Sprinkle with toasted almonds. Repeat until all the layers have been used: 3 x 15cm layers, 6 x 22cm layers and 3 x 30cm layers. The final layer should not have almonds. Leave to set.

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