Ganache for Chocolate Cake
This ganache is the finishing touch on Jason Schreiber's Gooey Caramel and Chocolate Cake with Salted Peanuts.
- 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.
SourceMartha Stewart Weddings, Spring 2013