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Whipped-Chocolate Ganache

The layers of the Almond Dacquoise Cake are assembled using whipped ganache to form a neat loaf shape. Before the icing sets, the top surface is dragged with a cake comb, a simple way to texture a cake.

Photography: Dana Gallagher

Source: Martha Stewart Weddings, Summer 1999


  • 16 ounces bittersweet chocolate
  • 16 ounces heavy cream


  1. Chop chocolate into 1/4-inch pieces; transfer to a heat-proof bowl. Set aside.
  2. Heat cream in a saucepan just until simmering. Pour over reserved chocolate; let sit for 2 minutes. Stir to combine; cool to room temperature, stirring occasionally.
  3. Whisk chocolate mixture until lightened. Do not overmix; use immediately.

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