Christmas Chocolate Dessert

INGREDIENTS

• 1 pack of Chocolate and Hazelnut Sponge Cake from La Granja

• 150 g of heavy cream

• 150 g of chocolate for melting

• 60 g of butter

• Apricot jam

• Liquor to taste (we used whisky, but you can use rum, Baileys, etc.)

ELABORATION

1. Let’s make the ganache: In a double boiler, add the chocolate, butter, and heavy cream. Let it melt slowly, stirring continuously to achieve a smooth mixture. Once ready, let it rest until it reaches room temperature, then place it in the fridge for a couple of hours to thicken.

2. Cut each portion of the Chocolate and Hazelnut Sponge Cake into three layers. We also shaped ours into a circle.

3. Now, let’s assemble the dessert layers: Spread half a teaspoon of liquor and half a teaspoon of apricot jam onto the sponge cake. Using a piping bag, add a layer of ganache on top of the jam. Repeat the process for the remaining two layers.

4. Decorate with your favorite fruit. We recommend persimmon or red berries.