CINNAMON CAKE FILLED WITH DARK CHOCOLATE GANACHE AND RHUM

Our Montepulciano and cinnamon cake mix is the basis of a cake with an autumn scent, enriched with a delicious filling of dark chocolate. Ingredients: • 1 package of Mix Torta Montepulciano and cinnamon • 200 gr soft butter • 3 eggs • 110 gr wine For the ganache: • 250 gr 70% dark chocolate • 250 ml whipping cream • 30 gr butter • 10 ml rum With a electric whisk whisk the butter to cream at room temperature. Add the eggs one at a time and then the wine. Mix everything until everything is amalgamated. Add the mix and continue mixing until you get a smooth cream. Separate the dough into two parts and pour into two 20 cm molds to obtain two discs. Bake in a preheated oven at 170 ° for 35 minutes (check with a toothpick if the cakes are dry). Remove from the oven and allow to cool. Place one of the two discs on a serving dish and fill with the ganache, leaving the contour free for about two centimeters. Place the other disc on top, decorating as desired. To prepare the ganache, combine butter and cream and heat over medium heat; when it starts to simmer, pour in the chocolate and let it melt, finally add the rum. Let it cool for 30 minutes or an hour and then whip for two or three minutes.