Page 459 - Chocolate Cake Doctor

F R O S T I N G S 441

CHOCOLATE GANACHE E
CHOCOLATE GANACH

anache tastes like it is a lot stainless-steel mixing bowl. Remove the
cream from the heat, and pour it over the
more trouble to prepare
chocolate. Stir with a wooden spoon until
than it is. It is the ultimate the chocolate is melted. Stir in the liqueur

chocolate frosting for those who if desired.
love the taste of dark bitter choco- 2. To use this ganache as a glaze, let it
stand at room temperature for 10 minutes
late. Spread it on the cake just as it
before spooning it over a cooled cake. To
is beginning to thicken. Unlike pan use the ganache as a frosting, let it stand
for 30 minutes at room temperature, or chill
frostings, ganache will not set up
it for 10 minutes, until it has thickened
hard. It will continue to have a wet enough to spread with a metal spatula.
look and a soft texture.
R
3
MAKES 1 ⁄ 4 CUPS, ENOUGH
TO THINLY FROST
A 2- OR 3-LAYER CAKE the Cake Mix Doctor says
PREPARATION TIME: 5 MINUTES
To save chopping, and if you like a
slightly sweeter ganache, use 1 ⁄3 cups
1
3 ⁄4 cup heavy (whipping) cream semisweet chocolate chips instead of
8 ounces semisweet chocolate, coarsely the chopped chocolate.
chopped You can even make this ganache
in the food processor:Process the
1 tablespoon liqueur of your choice (optional)
chocolate until it is broken into small
pieces; then, with the machine run -
1. Place the cream in a small heavy sauce -
ning, pour the hot cream into the feed
pan over medium heat and bring to a boil,
tube and continue to process until the
stirring. Meanwhile, place the chopped
ganache is smooth.
chocolate (or semisweet chocolate chips;
see “the Cake Mix Doctor says”) in a large