Tuesday, April 25, 2017

Episode 006- Milton Friedman: GDP Cake with Chocolate Ganache Trickle Down

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Coming up with an economics themed baked good was no simple task this week but we did it! And this cake is probably the most delicious concoction to have graced the convertible table in Liz's extra tiny apartment.

The lemon and ginger are perfectly balanced while the pear and date add natural sweetness rather than flavor. And the almond meal give it a texture that stands strong against the creamy, bittersweet chocolate ganache.

We opted for a darker chocolate for this ganache because better chocolate means a better temper (unlike Liz's while talking about Milton Friedman) and more even melt into the cream. Feel free to add a pinch of caster sugar as it melts if it's too bitter for your liking.

GDP Cake with Ganache Trickle-Down

Recipe by Liz Wilshin

Serves 8 to 12


66 g dates, diced
66 g pear, diced
66 - 100 g crystallized ginger, diced
225 g self-rising flour
175g/6oz softened butter, plus extra for greasing
175g/6oz caster sugar
1 lemon, zested
50g/1¾oz ground almonds
3 large eggs
1 3.5 oz bar chocolate, 70% - 72% cacao, chopped
4 oz heavy cream


For the cake:
  1. Heat the oven to 350 and grease a 8" cake pan with butter (we used a spring form pan)
  2. Rinse the diced fruits well under water and dry on a tea towel or paper towels. Toss in two tablespoons of the flour. Don't worry about rinsing the sugar off of the ginger, it's fine whether it comes off or stays on. 
  3. In a separate bowl, measure the remaining ingredients and beat well to mix. Gently fold in the fruits. Pour into the prepared tin. 
  4. Bake in the preheated oven until well-risen and golden brown on top, about 35 to 40 minutes. Once a skewer comes out clean, leave to cool in the tin for 10 minutes, then on a wire rack. While the cake is cooling, prepare the ganache. 
For the ganache: 
  1. In a double broiler, heat the cream, being careful to not boil it. Once you are able to place a pinkie in the cream for a couple of seconds, you have reached an appropriate temperature. Remove the bowl from the broiler. 
  2. Add the chocolate to the cream and let it sit for a moment to allow it time to melt. 
  3. Stir with a spatula or metal spoon. It will look like garbage at first, but keep at it. Allow the ganache to cool a bit. You want it to be loose enough to flow over the cake, but thick enough to stick to it. If it hardens too much that's fine! You can always reheat it over low heat. 
Decorate with chopped ginger and serve immediately. Store in an airtight container for up to three days in a refrigerator.