Christmas Chocolate Dessert

INGREDIENTS

• 1 pack of Chocolate and Hazelnut Sponge Cake from La Granja

• 150 g of heavy cream

• 150 g of chocolate for melting

• 60 g of butter

• Apricot jam

• Liquor to taste (we used whisky, but you can use rum, Baileys, etc.)

ELABORATION

1. To make the ganache, place the chocolate, butter, and heavy cream in a double boiler. Melt slowly, stirring continuously until smooth. Remove from heat, let it cool to room temperature, then refrigerate for a couple of hours to thicken.

2. Cut each portion of the Chocolate and Hazelnut Sponge Cake into three layers, shaping them into circles if desired.

3. Now, let’s assemble the dessert layers: Spread a small amount of liquor and apricot jam onto each layer of sponge cake. Pipe a layer of ganache over the jam on each sponge layer, repeating for all layers.

4. Decorate the dessert with your choice of fruit; persimmon or red berries are recommended.