Preheat the oven to 175°C (345°F) and line 2 Pans 22 cm with parchment paper.
⚙ Preheating the OvenOven
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2
Whip the eggs and sugar 3 minutes, until the mixture is pale and fluffy.
⚙ WhippingBowlHand mixerorStand mixerorWhisk
💡Room-temperature eggs whip better than cold eggs. Take them out of the fridge 30 minutes before baking. Warm eggs also make a more stable foam that holds up in the oven.
3
Add the oil and milk and mix.
4
Sift the flour, cocoa and baking powder, combine with the salt, add to the wet mixture and Fold gently, just until no dry flour remains.
⚙ FoldingSilicone spatula
💡Fold in the flour only until there are no pockets of dry flour: overmixing develops gluten, and the cake comes out dense.
💡Fold with a spatula, in broad strokes from the bottom up, and stop when there's no dry flour: vigorous mixing of a batter with flour develops gluten.
5
Divide the batter among 2 Pans.
Baking pan
6
Bake 25 minutes, until a toothpick inserted in the center comes out clean.
⚙ BakingOvenBaking pan
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
7
Finely chop the chocolate and put it in a bowl.
KnifeCutting boardBowl
8
Heat the cream until just about to boil and pour over the chocolate. Wait a minute without touching.
StoveSmall saucepan
9
Stir gently from the center outward, until you get a smooth, glossy cream.
💡Stir gently from the center outward: vigorous stirring beats in air, and the ganache loses its shine.
10
Coarsely chop the nuts.
KnifeCutting board
11
Let the cakes and the ganache cool completely. Place one cake on a plate, spread half of the ganache over it and sprinkle with half of the nuts, set the second cake on top and spread the rest of the ganache over it with the rest of the nuts.
Offset spatula
572calories
9 gprotein
53 gcarbs
36 gfat
● protein 6%● carbs 37%● fat 57%
Per serving (152 g), of 8 servings
To assemble ·
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Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Small saucepan· Also works: Pot (None) · Frying pan (A deep pan for sauces)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Offset spatula· Also works: Spreading knife (Spreading knife) · Spoon / teaspoon (regular) (Back of a spoon)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Bowl· Also works: Pot (None)
Silicone spatula· Also works: Wooden spoon (Scrapes less well) · Spoon / teaspoon (regular) (None)
Hand mixer or Stand mixer or Whisk· one of them
By the steps, as the recipe is built now: another version or addition can change the list.
