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Miritilli and ganache




Dark chocolate, with milk

250 grams


140 grams

Fresh cream

200 grams

Type 00 wheat flour

150 grams

Brown sugar

140 grams


4 unit

Yeast for bakery products

1 unit

Bitter cacao

50 grams

Iodized salt

1 pinch


1 cup

Fresh peppermint

4 leafs

Full fat milk

60 grams

Desserts from France

Miritilli and ganache

Miritilli and ganache

vegetarian with gluten with eggs with lactose

ready in

1 hour 10 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Miritilli and ganache

Blueberries and ganache cake is that I prepare on special occasions. The ganache, also known as Paris, is one of the things I love most about the French cuisine.

Miritilli and ganache step 1

step 1

In a container, helping work the butter with a spoon until it becomes creamy.

Miritilli and ganache step 2

step 2

Mix the brown sugar in such that it is almost a powder and add to the butter.

Miritilli and ganache step 3

step 3

Continue to whisk until frothy.

Miritilli and ganache step 4

step 4

Now also enter the eggs, better if you add them one at a time stirring very vigorously.

Miritilli and ganache step 5

step 5

Finally it's time the sifted flour, baking powder and cocoa.

Miritilli and ganache step 6

step 6

Pre-heat the oven and pour the mixture into a baking sheet lined with parchment paper and let ciocere for 18-20 minutes.

Miritilli and ganache step 7

step 7

Meanwhile, we grattugiamo chocolate and unite ourselves with fresh cream. We put on low heat. Let melt all the chocolate, spegnamo the heat and let cool.

Miritilli and ganache step 8

step 8

When the cake is cold even divide it into two circles. Resume nice cold cream and whip until it becomes foamy and lighter in color.

Miritilli and ganache step 9

step 9

Fill the cake and cover with cream. Garnish with blueberries and mint!

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