Chocolate ganache filling
Ingredients
- 1,5L cream
- 2,7kg quality chocolate Amaretto liqueur
- 300g flaked almonds, toasted
Instructions
1
Heat the cream until it bubbles – do not boil.
2
Add chocolate and stir over extremely low heat until the chocolate has melted. Remove from heat and leave to cool.
3
To layer the sponges, place the first layer of sponge on a cake board. The 15cm and 22cm cake boards must be the same size as the cakes. For the 30cm cake use a larger board (35cm).
4
Sprinkle the sponge with amaretto and spread over a layer of chocolate ganache. Sprinkle with toasted almonds. Repeat until all the layers have been used: 3 x 15cm layers, 6 x 22cm layers and 3 x 30cm layers. The final layer should not have almonds. Leave to set.
