CHOCOLATE GANACHE
Ice your favourite cakes and bakes with this decadent ganache. A blend of dark chocolate, sugar and double cream, it's a heavenly combination
Provided by Esther Clark
Time 10m
Yield Makes enough to ice one cake/about 500g
Number Of Ingredients 3
Steps:
- Put the chocolate in a large mixing bowl. Pour the cream into a saucepan with the sugar and bring to a simmer, stirring continuously until the sugar is melted. Bring to the boil, then quickly remove from the heat, pour over the chocolate and whisk until smooth and glossy. Use straight away or leave to cool down a little until thick enough to spread on a cake. Alternatively, leave to cool completely, then beat with an electric whisk until light and fluffy and spread on a cake.
Nutrition Facts : Calories 233 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.08 milligram of sodium
CHOCOLATE CHOCOLATE PUDDING CAKE WITH CHOCOLATE GANACHE
Make and share this Chocolate Chocolate Pudding Cake with Chocolate Ganache recipe from Food.com.
Provided by Lora Schoeder
Categories Dessert
Time 9h13m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F.
- Coat two 9 by 2-inch cake pans with butter and coat each with 1 Tablespoon sugar.
- -------------For the cake--------------.
- In a large mixing bowl of a standing mixer, fitted with whisk attachment, combine eggs and 1 cup of sugar.
- Beat on medium-high speed until the mixture is pale yellow, thick, and has tripled in volume, about 8 minutes.
- In a separate mixing bowl sift together the cocoa, flour, and baking powder.
- Fold cocoa mixture into the egg mixture to combine completely, until mixture is smooth.
- Divide cake batter evenly into two cake pans.
- Bake for 25 minutes, or until cake springs back when touched.
- Cool cakes for 15 minutes.
- Loosen cakes from pans and unmold onto wire rack.
- Cool to room temperature.
- -------------For the pudding-------------------.
- Combine 1/2 cup of the cream with the cornstarch in a small bowl and stir to make a paste.
- Combine the paste with remaining 3 1/2 cups cream, sugar, chocolate chips, and vanilla in a large nonstick saucepan.
- Using a wire whisk, stir the mixture until it is well blended.
- Over low heat, whisk cream mixture until chocolate melts thoroughly.
- Cook the mixture, stirring frequently, until it becomes very thick, about 25 minutes.
- Pour pudding into a large bowl.
- Cover with plastic wrap, covering surface of pudding with the plastic to prevent a skin from forming.
- Let cool to room temperature.
- ----------------To assemble the cake----------------.
- Line a baking sheet with parchment paper and place a wire rack over it.
- Using a serrated knife, cut each cake in half horizontally.
- Brush the tops of three layers each with 1/4 cup of the Grand Marnier.
- Place the bottom layer on a 9-inch round of cardboard and set it on the wire rack.
- Spread 1 1/2 cups of the pudding evenly on top of the layer.
- Top with a second layer of cake.
- Spread 1 1/2 cups of pudding evenly over it.
- Repeat for the third layer.
- Top with the fourth layer.
- Chill in the refridgerator for 2 hours.
- ----------------For the ganache-------------.
- In a medium-sized nonstick saucepan over medium heat, heat cream just under boiling point.
- Remove from heat and add chopped chocolate.
- With a whisk, stir until chocolate is completely melted and mixture is smooth.
- Pour ganache over the top of chilled cake, allowing overflow to drip down the sides.
- Cool slightly.
- Carefully remove the cake from the wire rack.
- Chill for at least 6 hours.
- -----------For the garnish-------------.
- In a medium-sized saucepan, add 3-inches of water.
- Boil water and reduce to a simmer.
- Place semisweet chips in a stainless steel bowl and place bowl over simmering water.
- Stir chocolate until melted to a smooth consistency.
- Line a baking sheet with parchment paper and spread melted chocolate evenly across sheet.
- Chill in refrigerator until set, about 1 hour.
- Break the chocolate into large shard-like pieces.
- Place chocolate shards on top of the cake vertically at various angles.
- Sprinkle with confectioners' sugar.
Nutrition Facts : Calories 1134.8, Fat 78, SaturatedFat 46.6, Cholesterol 309.1, Sodium 147.4, Carbohydrate 113.6, Fiber 6.7, Sugar 88.1, Protein 12.2
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