I have a cake that is due on Thursday night, and all I know about the lady is that she loves dark chocolate. I am thinking that I will make a dark chocolate cake, torte into four layers, and then use chocoate buttercream icing, and then cover in chocolate ganache. I am thinking that should cover the chocolate craving.

My problem is that I need a good recipe for chocolate ganache. I have found a few recipes in the recipe section, but they don't have very high ratings. Does anyone have a recipe that is tried and true??

TIA [/b]

bump!!

Hello, TIA!! Have you tried this recipe? I tried it and I like it . Also use half of it to make a "Chocolate Buttercream". It was delicious... YAMMY!!!

Hope this can help.
Good luck!!

GANACHE (good recipe)
This chocolate cream icing is a pastry chef's staple. Use it to glaze a cake or, when it cools, whip it to a piping consistency.



Ingredients
1 1/2 cups (12 fl oz or 360 ml) heavy cream
1 lb (454 g) semisweet or bittersweet dark chocolate

1. In a heavy saucepan, boil heavy cream. Turn off the heat. Add chopped chocolate pieces and let it rest until melted. Use a rubber spatula to stir the mixture until all the pieces are melted.
2. Pour it into a room-temperature bowl and cover with plastic wrap. Refrigerate the ganache until firm.
Note: For White Chocolate Ganache, substitute white chocolate for semisweet or bittersweet dark chocolate.
Storage: Store the icing in an airtight container and refrigerate. The icing will keep for up to 2 weeks in the refrigerator.
Yield: 3 1/2 cups (800 g)
Note: This recipe yields enough to glaze one cake, or more than enough to make one recipe of Chocolate Buttercream. To make a half recipe of the buttercream (enough to frost one cake), make a third of a recipe of the ganache, using 1/2 cup cream and 1/3 lb chocolate.

Thank you! I have read this recipe but have never made it. Thanks!!!!!!1