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
DARK AS MY SOUL CHOCOLATE GANACHE CAKE
Dark, rich, moist and decadent chocolate cake.
Provided by JadeIntheKitchen
Categories Desserts Frostings and Icings Chocolate
Time 7h55m
Yield 24
Number Of Ingredients 20
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease three 9-inch baking pans with cooking spray. Line bottoms with parchment paper; grease paper.
- Place 6 ounces chocolate in a small bowl. Pour coffee over the chocolate and whisk until smooth. Let stand until slightly cooled, about 5 minutes.
- Whisk flour, 1 cup cocoa powder, baking soda, salt, and baking powder together in a bowl.
- Beat eggs in a stand mixer on high speed until lemon-colored. Beat in white sugar, coffee mixture, oil, and vanilla extract gradually until batter is well blended. Add flour mixture alternately with buttermilk, beating well after each addition.
- Divide batter evenly among the prepared baking pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes. Invert onto cooling racks and let cool completely, about 30 minutes.
- Pour 2 1/2 cups heavy cream into a small saucepan; heat until it just boils.
- Place 20 ounces chocolate in a large bowl; pour hot cream on top and whisk until smooth. Let stand at room temperature, stirring occasionally, until slightly thickened, about 45 minutes. Refrigerate until ganache is set and spreadable, 4 to 5 hours.
- Combine 1/4 cup ganache, confectioners' sugar, butter, and 1/2 cup cocoa powder in a stand mixer fitted with a paddle attachment; beat on low speed until smooth. Increase speed to high and beat until buttercream is smooth and silky.
- Place one cake layer on a serving plate; spread 1/3 cup ganache on top. Repeat twice more. Spread remaining ganache around the sides of the cake. Refrigerate until set, about 30 minutes.
- Spread buttercream over the top and sides of the cake. Refrigerate until set, about 10 minutes.
- Pour 1 cup heavy cream into a small saucepan; heat until it just boils.
- Place 1 cup chocolate chocolate in a small bowl; pour hot cream on top and whisk until smooth. Drizzle glaze over cake. Refrigerate until glaze firms up, at least 30 minutes.
Nutrition Facts : Calories 720.2 calories, Carbohydrate 81 g, Cholesterol 101.2 mg, Fat 42.8 g, Fiber 5.3 g, Protein 7.5 g, SaturatedFat 23.1 g, Sodium 340.6 mg, Sugar 62.1 g
EASY CHOCOLATE GANACHE WITHOUT CREAM
Steps:
- Add MILK to a microwave-safe container.
- Microwave on HIGH in 30-second intervals until steaming, but not boiling over.
- Pour CHOCOLATE CHIPS into the heated liquid and allow to rest at room temperature about 5 minutes.
- Whisk ingredients together until the chocolate dissolves and mixture becomes smooth.
- Bring MILK (or cream) almost to a boil in a saucepan over medium-high heat.
- Pour this over CHOCOLATE CHIPS and allow to rest about 5 minutes.
- Whisk ingredients together until the chocolate dissolves and mixture becomes smooth.
- Serve warm like a chocolate sauce, or cool to room temperature and use for other desserts.
- Allow to cool completely and refrigerate in an airtight container up to 14 days.
Nutrition Facts : ServingSize 1 oz, Calories 56 kcal, Carbohydrate 7 g, Protein 1 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 4 mg, Sodium 8 mg, Sugar 6 g, UnsaturatedFat 2 g
DARK CHOCOLATE GANACHE
Provided by Food Network
Number Of Ingredients 3
Steps:
- Heat the heavy cream and the butter in a 3-quart saucepan over medium high heat. Bring to a boil. Place the semisweet chocolate in a 3-quart stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth.
- CHOCOLATE MINT XXX'S
- The fantasy begins by placing the chopped chocolates in a medium-size bowl. Heat the cream, sugar, and chopped mint in a 1 1/2-quart saucepan over medium-high heat, stirring to dissolve the sugar; bring to a boil. Immediately pour the boiling cream through a medium-gauge strainer into the bowl of chopped chocolate. Discard the mint. Use a whisk to gently stir until the cream and chocolate come together in a smooth and glistening pool. Pour the mixture onto a baking sheet with sides and use a rubber spatula to spread the chocolate to the edges. Refrigerate for 40 minutes remove the chocolate mint mixture from the refrigerator and transfer it to a pastry bag fitted with a medium star tip. Line a clean baking sheet with parchment paper. Arrange the mint leaves on the baking sheet. Form the kisses by piping about 1 tablespoon of chocolate mint mixture onto each leaf, creating a spiral conical shape, about 1- inch high for each kiss Refrigerate the kisses for 30 minutes until firm. Store the kisses, tightly covered, in the refrigerator for up to a hour remove the chocolate mint mixture from the refrigerator and transfer it to a pastry bag fitted with a medium star tip. Line a clean baking sheet with parchment paper. Arrange the mint leaves on the baking sheet. Form the kisses by piping about 1 tablespoon of chocolate mint mixture onto each leaf, creating a spiral conical shape, about 1- inch high for each kiss. Refrigerate the kisses for 30 minutes until firm. Store the kisses, tightly covered, in the refrigerator for up to a week.
DARK CHOCOLATE GANACHE
Provided by Zilly Rosen
Categories Milk/Cream Chocolate Dessert Halloween Butter Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes enough to cover 12 to 14 cupcakes
Number Of Ingredients 3
Steps:
- 1 Put the chocolate chips in a large heatproof bowl. Bring the cream to a boil in a medium saucepan.
- 2 Just before the cream comes to a full boil, pour the cream into the chocolate chips and whisk together until smooth.
- 3 Add the butter and stir until smooth and shiny. Place plastic wrap directly over the surface to prevent a skin from forming, then let stand at room temperature overnight to cool. Store in the refrigerator, covered, for up to three weeks.
DARK CHOCOLATE GANACHE TART
This is a melt-in-your mouth, decadent chocolate ganache tart that I make for special dinner parties. It's easy and quick to make. Friends and family love it! Delicious on its own, or served with a dollop of sweetened whipped cream and a drizzle of caramel sauce. It's best if you use Belgian chocolate.
Provided by Loll
Categories Desserts Pies Tarts
Time 3h25m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Combine pecans, brown sugar, and flour in a small bowl. Cut in butter using a pastry blender or 2 knives until pea-size crumbs form. Press mixture into the bottom and sides of a 9-inch tart pan with a removable bottom.
- Bake crust in the preheated oven until golden brown, 8 to 10 minutes. Let cool completely on a wire rack, about 30 minutes.
- While crust cools, place chocolate in a glass bowl. Set aside. Pour heavy cream into a small saucepan over medium heat; cook until edges of cream just begin to bubble, but do not boil. Pour hot cream over chocolate and whisk until chocolate is melted and incorporated into cream. Let filling cool for 20 minutes.
- Pour filling into cooled crust. Chill torte in the refrigerator for 2 hours. Remove sides of pan prior to cutting.
Nutrition Facts : Calories 287.4 calories, Carbohydrate 25 g, Cholesterol 34.8 mg, Fat 21.7 g, Fiber 1.1 g, Protein 2.4 g, SaturatedFat 9.8 g, Sodium 35.5 mg, Sugar 9.3 g
DARK CHOCOLATE GANACHE
Make and share this Dark Chocolate Ganache recipe from Food.com.
Provided by NcMysteryShopper
Categories Sauces
Time 15m
Yield 5 cups
Number Of Ingredients 3
Steps:
- Bring cream and butter to a simmer.
- Pour over chocolate and stir/whisk until melted and smooth.
DARK CHOCOLATE GANACHE
Try this recipe with any flavored pound cake or layer it with a chocolate cake for the ultimate of desserts.
Provided by Jess N
Categories Dessert
Time 15m
Yield 3 1/2 cups
Number Of Ingredients 4
Steps:
- In a large saucepan, bring heavy cream, powdered sugar, and salt to a boil.
- Remove from heat; add bittersweet chocolate, and let stand, without stirring, for 1 minute.
- Whisk just until combined.
- Refrigerate, stirring occasionally, until spreadable, about 1 hour.
Nutrition Facts : Calories 535.9, Fat 50.3, SaturatedFat 31.3, Cholesterol 186.3, Sodium 134.9, Carbohydrate 20.9, Sugar 16.9, Protein 2.8
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