Ina Garten Chocolate Ganache Frosting Recipe Recipe For Meatloaf

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CHOCOLATE BUTTERCREAM FROSTING



Chocolate Buttercream Frosting image

Provided by Ina Garten

Yield about 4 cups

Number Of Ingredients 10

1 pound bittersweet chocolate
12 ounces semisweet chocolate
3/4 cup egg whites (4-5 extra-large eggs), at room temperature
1 1/2 cups granulated sugar
1/4 teaspoon cream of tartar
3/4 teaspoon kosher salt
1 1/2 pounds unsalted butter, at room temperature
3 teaspoons pure vanilla extract
3 teaspoons instant espresso powder, dissolved in 1 1/2 teaspoons water
3 tablespoons dark rum, optional

Steps:

  • Chop the chocolates and place them in a heat-proof bowl set over a pan simmering water. Stir until melted and set aside until cooled to room temperature.
  • Mix the egg whites, sugar, cream of tartar, and salt in the bowl of an electric mixer fitted with a whisk attachment. Place the bowl of egg whites over the pan of simmering water and heat the egg whites until they are warm to the touch, about 5 minutes. Return the bowl to the electric mixer and whisk on high speed for 5 minutes, or until the meringue is cool and holds a stiff peak.
  • Add the butter, 1 tablespoon at a time, while beating on medium speed. Scrape down the bowl, add the melted chocolate, vanilla, espresso, and rum, if using, and mix for 1 minute or until the chocolate is completely blended in. If the buttercream seems very soft, allow it to cool, and beat it again.

MEAT LOAF



Meat Loaf image

Nothing says classic comfort like Ina Garten's Meatloaf recipe from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 12

1 tablespoon good olive oil
3 cups chopped yellow onions (3 onions)
1 teaspoon chopped fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons Worcestershire sauce
1/3 cup canned chicken stock or broth
1 tablespoon tomato paste
2 1/2 pounds ground chuck (81 percent lean)
1/2 cup plain dry bread crumbs (recommended: Progresso)
2 extra-large eggs, beaten
1/2 cup ketchup (recommended: Heinz)

Steps:

  • Preheat the oven to 325 degrees F.
  • Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.
  • In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meat loaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Spread the ketchup evenly on top. Bake for 1 to 1 1/4 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.) Serve hot.

CHOCOLATE GANACHE CAKE



Chocolate Ganache Cake image

Provided by Ina Garten

Categories     dessert

Time 1h45m

Yield one 8-inch cake

Number Of Ingredients 10

1/4 pound unsalted butter at room temperature
1 cup sugar
4 extra-large eggs at room temperature
1 1/3 cups Hershey's chocolate syrup
1 tablespoon pure vanilla extract
1 cup all-purpose flour
1/2 cup heavy cream
8 ounces good semisweet chocolate chips
1 teaspoon instant coffee granules
Candied violets or edible gold leaf, for decoration (optional)

Steps:

  • Preheat the oven to 325 degrees. Butter and flour an 8-inch round cake pan, then line the bottom with parchment paper.
  • Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the eggs, one at a time. Mix in the chocolate syrup and vanilla. Add the flour and mix until just combined. Don't overbeat, or the cake will be tough.
  • Pour the batter into the pan and bake for 40 to 45 minutes, or until just set in the middle. Don't overbake! Let cool thoroughly in the pan.
  • For the ganache, cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
  • Place the cake upside down on a wire rack and pour the glaze evenly over the top, making sure to cover the entire cake and sides. You can tilt the rack to smooth the glaze. Decorate with candied violets, if desired, or gently crumble the gold leaf and place it on the center of the cake. Do not refrigerate.

BITTERSWEET CHOCOLATE GANACHE - 2 WAYS



Bittersweet Chocolate Ganache - 2 Ways image

Provided by Ina Garten

Categories     dessert

Time 10m

Yield frosting for one 8-inch round cake or 12 cupcakes

Number Of Ingredients 3

8 ounces good bittersweet chocolate
1/2 cup heavy cream
1/2 teaspoon instant coffee granules

Steps:

  • To make the ganache, place the chocolate, heavy cream and instant coffee granules in a heat-proof bowl over a pot of simmering water. Melt the chocolate until it's just melted and stir it until it's smooth.
  • For whipped ganache, allow the ganache to cool completely and then put it in the bowl of an electric mixer fitted with a whisk attachment and mix on high speed until it is a very light.

CHOCOLATE GANACHE FROSTING INA GARTEN



Chocolate Ganache Frosting Ina Garten image

This delicious, delectable chocolate ganache frosting recipe from Ina Garten is the ideal blend of creamy and sweet. For a quick day of baking, use to top Easy Homemade Chocolate Cupcakes!

Provided by Imen Dridi

Categories     Dessert

Time 1h45m

Number Of Ingredients 3

1½ cups whipping cream heavy cream, double cream, and whipping cream are all good options
12 ounces dark chocolate (around 54-55% Cocoa solids) chopped
1 pinch of kosher salt optional

Steps:

  • In a small saucepan or microwave, heat the cream until it is hot and begins to boil.
  • Pour the heated cream over the chocolate in a medium bowl. Allow for a 5-minute resting period. Whisk in the salt until the chocolate is completely melted and the mixture is smooth.
  • Set aside to cool and thicken, covered with plastic wrap. At room temperature, it will cool completely in 2 hours. Refrigeration will speed up the process, but the frosting may not be set uniformly. As it sets in the refrigerator, stir it a few times to keep it equal and smooth.
  • Whip (or beat) the mixture with a mixer on medium speed until light, frothy, and firm peaks form, about 3 minutes. This recipe yields around 2 cups of frosting (enough for 12 cupcakes).

Nutrition Facts : Calories 60 cal

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