FLOURLESS CHOCOLATE CAKE WITH ROSEMARY GANACHE
This rich cake is the essence of moist, dense and chocolaty. A silky chocolate ganache infused with rosemary really takes it over the top. -Kelly Gardner, Alton, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- Line the bottom of a greased 9-in. springform pan with parchment; grease the paper. Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan; set aside., In a large heavy saucepan, combine the chocolate, butter and wine over low heat, stirring constantly while melting. Remove from the heat. Cool to room temperature., Meanwhile, in a large bowl, beat the eggs, sugar and vanilla until frothy and doubled in volume, about 5 minutes. Gradually fold eggs into chocolate mixture, one-third at a time, until well blended. Pour into prepared pan. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 350° for 28-32 minutes or until outer edges are set (center will jiggle). Remove springform pan from water bath. Cool completely on a wire rack., Carefully run a knife around edge of pan to loosen; remove sides of pan. Invert onto a serving platter; remove parchment., Place chocolate in a small bowl. In a small saucepan, bring cream and rosemary just to a boil. Remove from the heat; discard rosemary. Pour cream over chocolate; whisk until smooth. Cool slightly, stirring occasionally. Pour over cake. Chill until set.
Nutrition Facts : Calories 435 calories, Fat 35g fat (20g saturated fat), Cholesterol 156mg cholesterol, Sodium 121mg sodium, Carbohydrate 31g carbohydrate (26g sugars, Fiber 3g fiber), Protein 7g protein.
EASY WHITE CHOCOLATE GANACHE
I whipped this up one day to put over a chocolate cake I made in a Bundt® cake pan. If you like white chocolate, you'll like this ganache.
Provided by chelle
Categories Desserts Frostings and Icings Chocolate
Time 25m
Yield 8
Number Of Ingredients 2
Steps:
- Pour heavy cream into a saucepan over medium heat; heat until just boiling. Remove from heat; add white chocolate chips. Whisk gently until white chocolate chips are melted and blended into the cream. Let cool until slightly thickened, about 15 minutes.
Nutrition Facts : Calories 178.1 calories, Carbohydrate 13.1 g, Cholesterol 25.1 mg, Fat 13.4 g, Protein 1.9 g, SaturatedFat 8.2 g, Sodium 29.4 mg, Sugar 12.7 g
WHITE CHOCOLATE GANACHE
Make and share this White Chocolate Ganache recipe from Food.com.
Provided by Mamas Kitchen Hope
Categories Sauces
Time 20m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- Place finely chopped chocolate in small heatproof bowl.
- Set over warm water on low heat (water should not touch bottom of bowl).
- Stir very frequently until almost melted. Remove from heat and hot water; stir until smooth, pressing out any lumps with back of spoon or a rubber spatula.
- In small saucepan over low heat, heat cream just to a simmer, stirring frequently.
- Remove from heat; all at once, add about two-thirds of hot cream to melted white chocolate.
- Gently stir to incorporate, then beat or whisk until smooth, scraping bowl as necessary with rubber spatula.
- Gradually stir in remaining cream.
WHITE- OR DARK-CHOCOLATE GANACHE
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 3/4 cups
Number Of Ingredients 2
Steps:
- Make an ice-water bath; set aside. Using a sharp, heavy serrated knife or a chocolate chopper, finely chop the chocolate. It's important to chop it finely so that it melts quickly. Transfer to a medium bowl.
- Bring heavy cream just to a boil, and pour over chopped chocolate. Stir until chocolate is melted and smooth.
- Place the bowl over ice-water bath, and use a wooden spoon to stir the mixture vigorously until it reaches the desired thickness or consistency, about 5 minutes.
CHOCOLATE ROSEMARY GANACHE
Leave out the rosemary if you prefer only a rich, dark-chocolate flavor. Use this recipe to frost our Rich Chocolate Heart Cake.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes 1 1/2 cups, enough for 4 three-tiered heart cakes
Number Of Ingredients 3
Steps:
- Place chocolate in a medium heat-proof bowl. Warm cream with rosemary in small saucepan over low heat. Bring just to a boil. Strain cream over chocolate. Cover bowl tightly with foil; let sit about 5 minutes. Stir to melt all chocolate. To warm ganache, place bowl over a small pan of warm water to keep chocolate thin enough to spoon. (Do not keep chocolate over boiling hot water, or it may break and look as if it has separated.) The ganache may be made 1 day ahead and rewarmed in the microwave.
WHITE CHOCOLATE GANACHE
Make and share this White Chocolate Ganache recipe from Food.com.
Provided by Seejayo
Categories Dessert
Time 30m
Yield 2 cups, 5 serving(s)
Number Of Ingredients 2
Steps:
- Bring cream to a light simmer over medium heat.
- Meanwhile, measure the chocolate and put it in a medium, heat resistant mixing bowl.
- Once the cream reaches a light simmer, pour it over the chocolate. wait ten seconds. whisk to combine.
- Let the ganach cool for five to ten minutes before using, if the ganach is too warm it will melt frosting (if your putting it on a cake like i am.
Nutrition Facts : Calories 439.1, Fat 34, SaturatedFat 20.9, Cholesterol 72.3, Sodium 64, Carbohydrate 31.5, Sugar 30.2, Protein 4
ROSEMARY WHITE CHOCOLATE GANACHE
Number Of Ingredients 5
Steps:
- In a medium saucepan over medium heat, bring the cream and rosemary to a boil. Remove from the heat, cover, and let infuse for 10 to 15 minutes. Meanwhile, place the chocolate in a medium bowl. Bring the cream to a second boil. Strain out the rosemary, then pour the hot cream over the chocolate. Let stand for 3 to 4 minutes, then whisk until smooth. It will be like a thin sauce. Stir in the butter and salt. If making the ganache ahead, cover with plastic wrap and chill.From Holiday Baking. Text copyright © 2005 by Sara Perry. Photographs copyright © 2005 by Leigh Beisch. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
Nutrition Facts : Nutritional Facts Serves
WHITE CHOCOLATE GANACHE
Steps:
- Melt the white chocolate chips and heavy cream in a large heat-safe bowl in the microwave at 1 to 2 minute intervals, stirring well in between melts, just until the ganache is smooth.
- Allow to rest, covered, overnight at room temp.
- For a fluffier texture, whip the set ganache in a stand mixer fitted with the whip attachment.
WHIPPED WHITE CHOCOLATE GANACHE
Quick, easy frosting recipe. Very rich and easy to pipe onto a cake of your choice. For regular ganache, skip the cooling and whipping. Pipe onto cakes.
Provided by Kayla
Categories Desserts Frostings and Icings Chocolate
Time 4h13m
Yield 20
Number Of Ingredients 2
Steps:
- Heat cream in a saucepan until nearly boiling; pour over white chocolate chips in a bowl. Let sit for 3 minutes. Stir until chocolate is completely melted. Cover and refrigerate until cool, about 4 hours.
- Beat ganache with electric mixer until stiff peaks form.
Nutrition Facts : Calories 142.5 calories, Carbohydrate 10.5 g, Cholesterol 20.1 mg, Fat 10.7 g, Protein 1.5 g, SaturatedFat 6.5 g, Sodium 23.5 mg, Sugar 10.2 g
ROSEMARY WHITE CHOCOLATE GANACHE
Number Of Ingredients 5
Steps:
- In a medium saucepan over medium heat, bring the cream and rosemary to a boil. Remove from the heat, cover, and let infuse for 10 to 15 minutes. Meanwhile, place the chocolate in a medium bowl. Bring the cream to a second boil. Strain out the rosemary, then pour the hot cream over the chocolate. Let stand for 3 to 4 minutes, then whisk until smooth. It will be like a thin sauce. Stir in the butter and salt. If making the ganache ahead, cover with plastic wrap and chill.From Holiday Baking. Text copyright © 2005 by Sara Perry. Photographs copyright © 2005 by Leigh Beisch. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
Nutrition Facts : Nutritional Facts Serves
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