Chestnut ganache with ginger cake

Serves 1

Preparation time less than 30 mins

Cooking time 10 to 30 mins

For the chestnut ganache
142ml/5fl oz double cream
½ tin chestnut purée
2 thick slices ready-made ginger cake
For the chocolate sauce
50g/2oz chocolate
50ml/2fl oz double cream
stem ginger ice cream, to serve
1. To make the ganache, whisk the cream until it holds soft peaks, then fold through the chestnut purée.
2. Sandwich half the ganache mixture between the two slices of ginger cake. Add the remaining ganache to the top layer.
3. For the chocolate sauce, melt the chocolate in a pan with the cream, then pour over the ginger cake layers.
4. Serve with a scoop of ice cream.

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