Sift dry ingredients (except salt and castor sugar) into a bowl and combine well with salt and caster sugar.

Combine all the wet ingredients in another bowl with egg. Stir well with a hand whisk then pour them into the dry ingredients. Fold well with a spatula till combined.

Pour batter mixture into half-sphere (greased with butter). Bake in preheated oven at 180 deg C for about 25 mins or till skewer inserted into center of the cake comes out clean.

Let cakes cool completely in the mould. Unmould and refrigerate for about 10 minutes for easier ganache frosting in the next step.

Pour ganache over cakes and refrigerate for 5 minutes. Pour over a second ganache layer to get a smooth frosting. Refrigerate for another 5 minutes to set.

Dust cakes with some icing sugar or decorate as desired.

Ganache cream - Place chocolate and butter into a bowl. Bring whipping cream to boil at medium heat. Turn off heat and pour over the chocolates. Stir till smooth. Leave to cool slightly.