CHOCOLATE GANACHE CAKE WITH PECAN-PEANUT HONEY BASE

Name: CHOCOLATE GANACHE CAKE WITH PECAN-PEANUT HONEY BASE
Cook time: 30 min
Total time: 30 min
Yield: 8P
Ingredients: BASE; 140 g pecans; 60 g peanuts; 30 ml honey; 30 g butter in pieces; 0.5 teaspoon salt; FILLING; 450 ml cream; 1 vanilla pod; 45 g butter; 375 g good quality chocolate (at least 70% cocoa), chopped; 1 teaspoon salt flakes; cake pan of about 29 cm diameter

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30-40min (+1h setting time)

•

Easy

Enjoy this delicious chocolate-pecan cake with a crunchy nut base and creamy chocolate filling. Ready in 2 hours!

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Ingredients

What do you need?

Quantity: 8P

BASE
140 g pecans
60 g peanuts
30 ml honey
30 g butter in pieces
0.5 teaspoon salt

FILLING
450 ml cream
1 vanilla pod
45 g butter
375 g good quality chocolate (at least 70% cocoa), chopped
1 teaspoon salt flakes

cake pan of about 29 cm diameter

BASE
140 g pecans
60 g peanuts
30 ml honey
30 g butter in pieces
0.5 teaspoon salt

FILLING
450 ml cream
1 vanilla pod
45 g butter
375 g good quality chocolate (at least 70% cocoa), chopped
1 teaspoon salt flakes

cake pan of about 29 cm diameter

Preparation method

How do you make this?

Preheat the oven to 190 °C.

Put all the ingredients for the base in a food processor and mix until sandy. Press into a cake pan and bake for 12 minutes in the oven at 190 °C. Remove the pan and let it cool.

Put the cream, the seeds from the vanilla pod, and the pod itself in a saucepan and bring to a brief boil.

Remove the vanilla pod. Add the butter and chocolate and let it rest for 5 minutes. Then mix everything together and keep stirring until it becomes a nice shiny, homogeneous mass.

Pour the chocolate mixture into the cooled cake base and let everything set in a cool place like the garage. (In the fridge, it will become too hard, so it's best to find a cool spot.)

Sprinkle salt flakes on top and cut into bars or pieces.

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