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Cook'n with Betty Crocker 
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Chocolate Ganache |
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Serves: 12 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Chocolate Ganache recipe on the web!!Fast Prep: 5 min; Cook: 5 min; Stand: 5 min; 12 to 16 servings, about 1 1/4 cups Ganache is a very rich chocolate glaze made with semisweet chocolate and heavy cream. If you glaze the cake on a cooling rack with waxed paper underneath the rack, the ganache will drip over the side of the cake and the extra drips will fall onto the waxed paper. When the ganache hardens, you can easily and neatly transfer the cake to your serving plate. ___ cup heavy whipping cream _ ounces semisweet baking chocolate, chopped 1. Heat whipping cream in 1-quart saucepan over low heat until hot but not boiling; remove from heat. 2. Stir in chocolate until melted. Let stand about 5 minutes. Ganache is ready to use when it mounds slightly when dropped from a spoon. It will become firmer the longer it cools. 3. Pour ganache carefully onto top center of cake; spread with large spatula so it flows evenly over top and down to cover side of cake. Glazes 13 X 9-inch cake or top and side of an 8- or 9-inch two-layer cake. NUTRITION FACTS: 1 Serving Calories 105 (Calories from Fat 70); Fat 8g (Saturated 5g); Cholesterol 15mg; Sodium 5mg; Carbohydrate 9g (Dietary Fiber 1g); Protein 1g % DAILY VALUE: Vitamin A 2%; Vitamin C 0%; Calcium 0%; Iron 2% DIET EXCHANGES: 1/2 Fruit; 1 1/2 Fat From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. German Chocolate Cake Chocolate Snack Cake Silver White Cake Starlight Yellow Cake Buttery Snack Cake with Broiled Topping Broiled Coconut Frosting Pound Cake Carrot Cake Applesauce Cake Jeweled Fruitcake FOAM CAKES Angel Food Cake Coffee and Cream Chiffon Cake Coffee Cream Filling Lemon Chiffon Cake Jelly Roll TIPS FOR FROSTING Fudge Frosting Chocolate Buttercream Frosting Vanilla Buttercream Cream Cheese Frosting Caramel Frosting White Mountain Frosting Chocolate Glaze Vanilla Glaze Chocolate Ganache Coconut-Pecan Filling and Topping Lemon Filling Raspberry Filling PIES AND PASTRY BASICS Pastry for Pies and Tarts Baked Tart Shells Buttermilk Pastry Pat-in-the-Pan Oil Pastry Cookie Tart Pastry Graham Cracker Crust Apple Pie Apple Wrapper Pie Cherry Pie Peach Pie Blueberry Pie Rhubarb Pie Upside-Down Plum-Pecan Pie Cranberry-Apple Pie Lemon Berry Tart Coconut Cream Pie Lemon Meringue Pie Strawberry Glacé Pie Key Lime Pie Pumpkin Pie Impossibly Easy Pumpkin Pie Custard Pie Pecan Pie Classic French Silk Pie Grasshopper Pie Fluffy Strawberry Pie Mud Pie Raisin-Rum Ice-Cream Pie Blueberry Cream Tart Pink Lemonade Pie CAKE BASICS SHORTENING CAKES HOW TO FROST A TWO LAYER CAKE HOW TO MAKE PASTRY LATTICE PIE TOP CHOOSING PANS CHOCOLATE CURLS AND SHAVINGS SPECIAL TOP CRUSTS |
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