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Home > Restaurants > Recipes > Chocolate Cake With Sesame Ganache and Whipped Cream

Chocolate Cake With Sesame Ganache and Whipped Cream

Provided by: Chef Ignacio Mattos

  • Type of Dish: Desserts: Cakes/Cupcakes
  • Servings: 8-10
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4 eggs

12 oz. 70 percent chocolate

1½ sticks butter

1¼ cups sugar

Chocolate-and-Sesame Ganache

1 cup heavy cream

7 oz. 60 percent chocolate

1¼ cups black sesame seeds, finely ground


1 cup heavy cream, whipped to soft peaks

1 tbs. cocoa powder

1 tbs. ground green peppercorns

Pinch sea salt



Preheat oven to 350 degrees. Line a 9-inch-diameter pan with parchment paper. Add the eggs to a stand mixer and whisk on speed 8 for 10 minutes, until the eggs are light and fluffy. Meanwhile, put the chocolate and butter in a large bowl. Add 6 tablespoons water to the sugar in a small saucepan, and bring to boil. Once boiling, pour over the chocolate-and-butter mixture, stirring until all the ­ingredients have melted and are combined. Gently fold the whisked eggs into the bowl until the eggs are totally incorporated (the eggs will deflate a little during this process). Pour the mixture into the baking pan, and cover tightly with tin foil. Place in a water bath, and bake in the oven for 2 hours. ­Remove the foil, allow the cake to cool, and refrigerate. When really cold, remove the cake from the pan.


In a small saucepan gently heat the heavy cream, add the chocolate, and stir well until the chocolate has melted. Transfer to a mixing bowl. Add the ground sesame seeds and mix well. Set aside to cool.


At serving time, set the cake under a preheated broiler until a nice crust forms on top, then set aside to cool. Cover the whole cake with whipped cream and sprinkle cocoa powder all over the top. Cut the cake into portions using a knife dipped in hot water each time you cut a slice. Place a spoonful of sesame ganache on each plate, sprinkle a little salt and green peppercorn over the ganache, and top with a slice of the cake.

(Published 2014)