Page 462 - Chocolate Cake Doctor

444 F R O S T I N G S

WHITE CHOCOLATE E
WHITE CHOCOLAT

GANACHE E
GANACH

am stretching things a bit to call 1. Place the cream in a small heavy sauce -
pan over medium heat, and bring to a boil,
this frosting a gan ache, as it is
stirring. Meanwhile, place the chopped
not as thick and rich as the dark white chocolate in a large stainless-steel
chocolate version. It takes twice as mixing bowl.

much white chocolate as dark to 2. Remove the cream from the heat, and
pour it over the white chocolate. Stir with a
make a gan ache, but the taste is
wooden spoon until the white chocolate is
spectacular, and the consistency is melted.
delicate and transparent. Buy the 3. To use this ganache as a glaze, let it

stand at room temperature for 10 minutes
best white chocolate you can, making
before spooning over a cooled cake.
sure it contains cocoa butter. Drizzle
this into the Luscious Lemon White
R
Chocolate Terrine (page 244), or
the Cake Mix Doctor says
spoon it over Little Chocolate Almond
Cream Cheese Cakes (page 338) for a
To make whipped white chocolate
memorable topping. ganache, chill the bowl of ganache,
uncovered, in the refrigerator for 30
MAKES 1 ⁄ 4 CUPS, ENOUGH
3
minutes to 1 hour.With chilled
TO THINLY FROST A BUNDT CAKE
beaters, whip it on medium speed until
OR A 2-LAYER CAKE
thickened, 2 minutes. Spread between
PREPARATION TIME: 5 MINUTES
chocolate cake layers for a rich and
surprising filling.
3 ⁄4 cup heavy (whipping) cream
1 pound white chocolate, coarsely chopped