I’ve made very minor tweaks to the recipe, mainly to avoid wastage (e.g. 2 eggs instead of 2.5 eggs). I also reduced the salt, as I have an on-going issue with my salt – for some reason it’s extra salty, so I’m basically halving salt in all the recipes lol
Makes: 8 inch round cake
What you need:
8 inch round pan
125 g Plain flour
30 g Cornflour
40 g Cocoa powder
1/2 tsp Baking powder
1/4 tsp Baking soda
1/2 tsp Salt
125 g Full fat yoghurt
30 g Water
115 g Unsalted butter, at room temperature
275 g Sugar
For the ganache:
300 g Dark chocolate
300 g Double cream
30 g Unsalted butter, cut into small cubes
How to put this together:
Preheat oven to 170 C
Line baking pan with baking paper. I lined the bottom only (because I can’t line the sides neatly)
Sift together plain flour + cornflour + cocoa powder + baking powder + baking soda + salt
Sift them again
In a small bowl, mix together yoghurt + water
Beat together butter + sugar until butter is lighter in colour. It won’t be a fluffy creamy texture – it’ll be more like clumps of sand. Scrape down the sides of the bowl if required.
Add one egg at a time, beating well between addition. Scrape down the sides of the bowl if required.
Add in 1/4 of flour mixture. Use a spatula to fold in the mixture until it’s well incorporated.
Add in 1/3 of yoghurt mixture. Fold until it’s well incorporated.
Repeat with 1/4 flour, then 1/3 yoghurt, then 1/4 flour, then 1/3 yoghurt, then finally 1/4 flour
Pour mixture in baking pan.
Bake for 40-50 mins – until a clean skewer inserted comes out clean.
Let cool completely in the baking pan
To make the ganache:
In a glass bowl, break dark chocolate into small pieces
In a pot, bring double cream to a boil. Take off heat.
Pour hot cream over chocolate pieces. Leave for 1 minute, then stir with spatula until all the chocolate pieces are melted and well incorporated
Add in butter cubes, and stir until melted and well incorporated.
Cover with plastic wrap, and leave at room temperature until it reaches the consistency you want to work with
Cut the cake in half horizontally (I mark the half line with serrated knife, then cut it with a long piece of thread)
Place the bottom half of the cake on a serving plate
Pour a layer of ganache on the cake
Place the top half of the cake on top
Cover the outside of the cake with remaining ganache
Beat together egg whites + caster sugar + food colouring, using balloon whisk, on high speed, until you get a stiff peak
Sieve together icing sugar + ground almonds + green tea powder
Add to egg white mixture, and fold in until the mixture is soft & glossy, and has a lava-like texture
Fill a piping bag with the mixture
Pipe round shapes (about 4cm diameter) on baking sheet or silpat
Firmly tap the baking tray on counter top a few times to release the bubbles
Using a wooden skewer, burst & smooth out any bubbles on the surface
Leave to rest at room temperature for 30 mins
Preheat the oven to 140C
Blow dry the macaron skin – I do 2 rounds of 3 seconds on each macaron. This may not work for you, but it definitely works for me. The macaron surface should form a crust. Check by pressing gently with your finger, the mixture should NOT stick to your finger.
Bake with top & bottom heat for 10 mins, followed by bottom-heat only for 5 mins
Removing the shells
If using baking sheet, leave to cool for a few minutes before removing them
If using silpat, leave to cool completely before removing them