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Baked chocolate ganache with spicy hazelnuts and orange oil

Dark, baked chocolate ganache that slices clean and melts slow.
Spicy hazelnuts crackle with a warm orange-scented oil finish.
Rich, silky, and just the right little kick.

dessert ⏱ 60 min 520 kcal / portion 36.0 g carbs / portion (estimated) vegetarian eggglutenmilktree nuts 🔗 Original source

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Baked chocolate ganache with spicy hazelnuts and orange oil
v4 · rb0e705f985 20260727Z1751 Chocolate Ganache 🎉 sea salt to taste 🔥 preheat the oven to 190°C 🍳 ⏱ 5 min melt the broken dark chocolate with the butter over simmering water, stirring and folding until shiny ⏳ cool the melted chocolate mixture completely 🌀 ⏱ 5-6 min whisk the egg, egg yolks, and caster sugar until thick, light, and foamy 🌀 fold the egg mixture into the cooled chocolate by hand, then transfer to a lightly greased loaf tin lined with parchment 🔥 ⏱ 10 min bake, until the surface is opaque but the middle has a slight wobble ⏳ cool completely, then cover and refrigerate until set, preferably overnight ⏱ 2 h remove from the fridge before serving so it is not too firm 🍳 ⏱ 2-3 min toast the coriander seeds, peppercorns, cinnamon stick, star anise, and cardamom pods until fragrant grind the toasted spices until completely fine 🌀 mix the fine spice powder with caster sugar and hazelnuts 🌀 mix the crème fraîche and icing sugar, then keep in the fridge 🔪 mix the orange zest with olive oil to make orange oil 🌀 assemble eight plates by arranging the hazelnut spice mix, topping with chocolate scoops and spooning on crème fraîche, then drizzle orange oil on top and finish with a tiny pinch of salt 250 g dark chocolate 150 g unsalted butter 1 piece butter 1 piece egg 3 pieces egg yolk 60 g caster sugar 2 tsp coriander seed ¾ tsp black peppercorn 1 piece cinnamon stick 1 piece star anise 8 pieces cardamom pod ¾ tsp caster sugar 40 g hazelnut 300 g crème fraîche 2½ tsp icing sugar 1 tbsp olive oil orange zest to taste dark chocolate, unsalted butter, butter egg, egg yolk, caster sugar caster sugar, hazelnut crème fraîche, icing sugar olive oil, orange zest sea salt
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Preparation steps

  1. preheat the oven to 190°C
  2. melt the broken dark chocolate with the butter over simmering water for about 5 minutes, stirring and folding until shiny
  3. cool the melted chocolate mixture completely
  4. whisk the egg, egg yolks, and caster sugar for 5–6 minutes until thick, light, and foamy
  5. fold the egg mixture into the cooled chocolate by hand, then transfer to a lightly greased loaf tin lined with parchment
  6. bake for about 10 minutes, until the surface is opaque but the middle has a slight wobble
  7. cool completely, then cover and refrigerate until set, preferably overnight
  8. remove from the fridge 2 hours before serving so it is not too firm
  9. toast the coriander seeds, peppercorns, cinnamon stick, star anise, and cardamom pods for 2–3 minutes until fragrant
  10. grind the toasted spices until completely fine
  11. mix the fine spice powder with caster sugar and hazelnuts
  12. mix the crème fraîche and icing sugar, then keep in the fridge
  13. mix the orange zest with olive oil to make orange oil
  14. assemble eight plates by arranging the hazelnut spice mix, topping with chocolate scoops and spooning on crème fraîche, then drizzle orange oil on top and finish with a tiny pinch of salt

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