Ingredients:
For the cake base:
- 1 cup water
- 1/2 cup unsalted butter
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
For the cream filling:
- 2 cups heavy cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
For the chocolate ganache:
- 1 cup semisweet chocolate chips
- 1/2 cup heavy cream
Instructions:
- Preheat the oven to 400°F (200°C). Grease a 9-inch (23-cm) springform pan.
- In a medium saucepan, combine the water, butter, and salt. Heat over medium heat until the butter has melted and the mixture is simmering.
- Add the flour all at once and stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
- Remove the pan from the heat and let it cool for a few minutes. Beat in the eggs, one at a time, stirring well after each addition, until the mixture is smooth and shiny.
- Pour the batter into the prepared springform pan and smooth the top with a spatula.
- Bake the cake for 25-30 minutes, until it is puffed and golden brown. Remove the cake from the oven and let it cool completely in the pan.
- While the cake is cooling, prepare the cream filling. In a large bowl, whip the heavy cream with an electric mixer until soft peaks form. Add the sugar and vanilla extract and continue to whip until stiff peaks form.
- Once the cake has cooled, use a serrated knife to carefully slice it in half horizontally. Spread the whipped cream filling evenly over the bottom layer, then replace the top layer.
- To make the chocolate ganache, place the chocolate chips in a heatproof bowl. Heat the cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chocolate chips and let it sit for 1-2 minutes. Whisk the mixture together until smooth.
- Pour the chocolate ganache over the top of the cake, using a spatula to spread it evenly. Chill the cake in the refrigerator for at least 1 hour before serving.
Enjoy your delicious Cream Puff Cake, a decadent and impressive dessert that’s perfect for special occasions!
