Ganache for Chocolate Cake
This ganache is the finishing touch on Jason Schreiber's Gooey Caramel and Chocolate Cake with Salted Peanuts.
Source: Martha Stewart Weddings, Spring 2013
- 2.5 oz heavy cream
- 20 oz dark chocolate, roughly chopped
Place chocolate in a large heatproof bowl. In a small saucepan, bring cream to just a boil. Pour over chocolate.
Allow hot cream to begin melting chocolate for 30 seconds, then whisk until smooth.
Let stand until ganache begins to thicken at room temperature.