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
To make the ganache, place the chocolate, butter, and heavy cream in a double boiler. Melt slowly, stirring continuously until smooth. Remove from heat, let it cool to room temperature, then refrigerate for a couple of hours to thicken.
Cut each portion of the Chocolate and Hazelnut Sponge Cake into three layers, shaping them into circles if desired.
Now, let’s assemble the dessert layers: Spread a small amount of liquor and apricot jam onto each layer of sponge cake. Pipe a layer of ganache over the jam on each sponge layer, repeating for all layers.
Decorate the dessert with your choice of fruit; persimmon or red berries are recommended.
