Sant Ambroeus Recipe
Make Sant Ambroeus Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the Base
For the Topping
Method
For the Base
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- 2
Mix Dry Ingredients
In a large bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking powder, and salt until well combined.
- 3
- 4
Combine Mixtures
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
- 5
Bake the Base
Pour the batter into the prepared baking pan and spread evenly. Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- 6
Cool the Base
Remove from oven and let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
For the Topping
- 7
Prepare the Ganache
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the chopped dark chocolate, stirring until melted and smooth.
- 8
Add Espresso
Stir in the espresso or strong coffee until well blended. Let the ganache cool slightly until it thickens.
- 9
Whip the Cream
In a separate bowl, whip the heavy cream with the powdered sugar until soft peaks form.
- 10
Assemble the Dessert
Once the cake base has cooled, pour the ganache over the top, letting it drip down the sides. Then, dollop the whipped cream on top and garnish with fresh raspberries.
- 11
Serve
Cut into squares and serve immediately, or refrigerate until ready to serve.