Sunday, November 21, 2010
Chocolate Genoise with Peanut Butter Whipped Ganache
Chocolate Genoise from Rose's Heavenly Cakes is ultra light and moist. Frosted with Peanut Butter Whipped Ganache and layered with black raspberry, it is a pretty fantastic combination. The peanut butter is a slight background flavor that enhances the chocolate and raspberry. No one could define exactly what it was.
I used Lindt 70% dark chocolate mixed with Lindt Milk Chocolate for the ganache, Green & Blacks cocoa powder for the genoise and Valrohona chocolate pearls for garnish.
Rose uses Chambord to make a simple syrup for moistening the layers. I could not see spending twenty five dollars for two tablespoons worth of Chambord. If I find a smaller bottle, I'll be tempted to try it. For now, Dickinson's Seedless Black Raspberry Jam fit the bill perfectly. Thinned with a bit of hot water, it painted easily over the split cake. So excited this substitution worked, I forgot to put the ganache between the two layers! Sprinkled with a few Valrohna pearls and drizzled with black raspberry syrup, it's never going to last long enough for the requisite night's rest.