This is a rich, dark chocolate topping or decoration that has lots of uses. It can be whipped as filling or icing, or just poured over whatever cake you like.
- 9 ounces bittersweet chocolate, chopped
- 1 cup heavy cream
- 1 tablespoon dark rum (optional)
1 Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
2 Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.
I would like to use this recipe for filling a cake. However, since I will be using fondant to cover it. I will not be able to refrigerate it for about 24 hrs. Will this keep?
How much cake does this cover? Do I need to double the recipe for a triple-layer 6" round?
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