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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place chopped chocolate in a medium-sized bowl. | 2. Heat heavy cream and sugar (if using) in a large heavy saucepan over med-hi heat until it simmers gently. | 3. Immediately pour the hot cream over the chocolate and stir gently until the chocolate is mostly melted. | 4. Let stand for 15mins to be sure all chocolate is melted. | 5. Stir ganache gently until perfectly smooth, let cool. | 6. Cover and chill for at least 6 hours, preferably overnight (it must be very cold or it will curdle when it's whipped; ganache can be made up to 4 days ahead). | 7. When you're ready to assemble the cake (and NOT before), whip ganache until it's stiff enough to hold a nice shape and seems spreadable (Don't overwhip; overwhipped ganache looks granular, so watch carefully). | 8. Spread whipped ganache immediately, as it will firm as it sits. | 9. NOTE: if using 50-60% bittersweet chocolate, use 8 oz of chocolate and omit the sugar; if using 60-64% chocolate, use 7 oz of chocolate and omit sugar; if using 66-72% chocolate, use 6 oz and add the optional sugar to give the ganache a bit of'lift'. | 10. If you're just using this as a filling, halve the recipe. | 11. If you're glazing the cake with a chocolate glaze, chill the filled cake for at least 1 hour (up to 2 days) before glazing. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chocolate	6	ounces	bittersweet	862.4069999999999	102.7404	6.6339	58.1742
sugar	4	teaspoons		73.416	18.3632	0.0	0.0
heavy cream	2	cups		816.0	6.5760000000000005	6.816	86.59200000000001

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.