• Hana Kovac

Einkorn Sponge Cake with Chocolate Ganache (dairy free, wheat free)


There were no mushrooms this year in Provence. At least, we weren't lucky. But I can always make marzipan mushrooms like my grandmother made every year around holidays. I remember me and my sister carefully dipping the mushroom heads in cacao powder and arranging them on a big plate. We couldn't wait to eat them all! At least, I couldn't. Mushrooms are my favorite fall ingredients but this year, I guess I have to enjoy only the marzipan ones.


Einkorn Sponge Cake with Chocolate Ganache


Ingredients


For the sponge cake:


1 cup/120 grams einkorn flour

5 eggs, separated

3/4 cup/150 grams sugar (cane, coconut or other)

1/2 tsp sea salt

grated zest from one lemon


For the chocolate ganache:


5 oz/ 140 grams dark chocolate (70% or higher)

1 tbsp coconut oil

1/3 cup coconut milk

2 tsp grass fed gelatin or 1/2 gelatin sheet

2 tbsp maple syrup




Directions:


Sponge Cake:


  1. Preheat the oven to 350 degrees/180 F. Grease the bottom and sides of a round cake pan.

  2. Mix egg yolks, half cup of sugar, salt and lemon zest and process in a standing mixer until thick and pale yellow.

  3. In another bowl, mix egg whites until the whites hold soft peaks. Add remaining sugar (1/4 cup/50 grams) and beat until stiff and glossy.

  4. Fold a third of the whites into the yolk mixture, sift the flour over it, mix with a spatula. Carefully add the remaining whites.

  5. Pour the batter into the cake pan, bake around 40 minutes. Let cool and transfer to a platter to decorate.

Chocolate Ganache:

1. Temper the chocolate, then stir in the coconut oil. Pour half of the melted chocolate into a separate bowl with the coconut milk, gelatin, and maple syrup, and gently whisk it all together until smooth.

2. Cover and chill in the fridge until almost solid.


Assemblage:


Decorate the cake with ganache, marzipan mushrooms, put on a ''lichen'' floor made from hemp protein powder mixed with spirulina, add cacao nibs.


9 views

© 2017 by Hana Kovac. Proudly created with Wix.com