Pétalos 17. Recipe
Make Pétalos 17. Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Base
Chocolate Ganache
Decoration
Method
Base Preparation
- 1
Preheat Oven
Preheat the oven to 350°F (175°C). Grease and flour a round cake pan.
- 2
Mix Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, granulated sugar, cocoa powder, baking powder, and salt. Whisk until well blended.
- 3
- 4
Combine Mixtures
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- 5
Bake the Cake
Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Chocolate Ganache Preparation
- 6
Heat Cream
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil.
- 7
Combine with Chocolate
Remove from heat and add the semi-sweet chocolate chips. Let sit for 5 minutes to melt the chocolate.
- 8
Stir Ganache
After 5 minutes, stir the mixture until smooth and fully combined. Allow it to cool slightly before pouring over the cake.
Decoration
- 9
Decorate the Cake
Once the cake has cooled completely, pour the chocolate ganache over the top, allowing it to drip down the sides.
- 10
Add Edible Flowers
Garnish with edible flowers and dust with powdered sugar for a beautiful presentation.
