About this recipe:This is a rich dark chocolate ganache that has loads of uses. It can be whipped to use as a filling or icing, or simply poured over any cake you like.
ingrid e. vogel
250g good quality dark chocolate, chopped
235ml double cream
1 tablespoon dark rum (optional)
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Method Prep:10min › Cook:10min › Ready in:20min
Place the chocolate into a medium bowl. Heat the cream in a small saucepan over medium heat. Bring just to the 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 the boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
Allow the ganache to cool slightly before pouring over a cake. Start at the centre 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.
Quick and easy to make, I left out the dark rum, not by choice but simply because I forgot to add it!!! Even so it still turned out totally decadent. Will certainly be using this recipe again. - 07 Feb 2010