Happy Bday, Bro-in-law!

The first official birthday cake I baked for the family and it's for my younger sister's husband. He still enjoys his weekly football game despite his old bones now ;)

Happy birthday, brother-in-law!

Orange zest sponge cake with Valrhona Guanaja 70% couverture beans as ganache and mocha fresh cream and of course the all time favourite crunchy chocolate pearls.

Valrhona describe the Guanaja 70% as “a palette of bitterness”. My review of the the bitter sweet dark chocolate: It has a extraordinary subtle fruity note and a slightly acidic burnt coffee aftertaste. I felt it goes well with the orange flavoured sponge cake. For the ganache, I added a tbsp of Kahlaur, coffee powder and molasses sugar. Hope the family likes it.

Recipe for the Ganache:

200g Valrhona Guanaja ($9.50 a pack)
200g Fresh cream
1 tbsp Kahlaur liquor
1 tbsp Molasses Sugar
1 tbsp Coffee Powder

1. In a saucepan, add in molasses sugar, coffee powder and fresh cream. Bring the cream to a simmer and pour it over the chocolate. Stir until smooth.
3. Stir in the liquor.
4. Leave it to cool to firm or place in fridge to set.