Or­ange gi­ant

If you’ve ever dreamed of an over­sized Afghan bis­cuit, it’s your lucky day. Here’s how to make one as big as a cake.

Sunday Star-Times - Sunday Magazine - - JORDAN RONDEL – THE CAKER - Pho­to­graph & Styling/ James Lowe

FOR THE GANACHE ¾ cup cream 190g dark choco­late but­tons (70 per cent co­coa solids)

FOR THE DEC­O­RA­TIONS 1 cup cornflakes

Hand­ful of roasted wal­nuts, roughly chopped ¼ tsp flaky sea salt

Pre­heat the oven to 180C on fan bake. Line two 22cm cake tins with bak­ing pa­per.

Gen­tly melt to­gether the choco­late but­tons and but­ter in a saucepan. Set aside to cool slightly.

Pour the choco­late and but­ter mix­ture into the bowl of an elec­tric mixer and com­bine with the sugar. Add the eggs, one at a time, beat­ing be­tween each ad­di­tion. Grad­u­ally add the ground al­monds, des­ic­cated co­conut and salt. Fi­nally, fold through the wal­nuts.

Evenly di­vide the bat­ter be­tween the two tins. Bake for ap­prox­i­mately 30 min­utes or un­til the cakes are springy to the touch and a skewer in­serted in their cen­tres comes out clean.

Al­low the cakes to cool for 10 min­utes be­fore plac­ing them on a cool­ing rack.

Mean­while, make the ganache. Gen­tly heat the cream in a saucepan un­til small bub­bles start to ap­pear on the sur­face. Take off the heat and add the choco­late. Stir un­til all the but­tons are melted. The ganache should be thick, smooth and glossy. Chill for 15 min­utes to al­low it to set.

Once the cakes are com­pletely cool, spread a layer of ganache onto one of the cakes and sprin­kle with ½ cup of cornflakes. Place the sec­ond cake di­rectly on top. Ap­ply a fi­nal coat­ing of ganache to the top of the cake. Dec­o­rate with the re­main­ing cornflakes, wal­nuts and flaky sea salt.


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