Chocolate Ganache

Who can resist a slice of this glossy chocolate cake? The essential ingredient is the chocolate ganache. Looks tricky to master, but it isn't.

 

 Pour 500ml of cream into a saucepan and heat until nearly boiling, bubbles will appear around the edges. Take off the heat and add equal quantity (500g) of roughly chopped, best quality dark chocolate. Let stand for a minute or two, then with a metal whisk stir to combine. Continue to whisk until smooth and glossy.  Any excess ganache can be kept in the fridge in a sealed container for up to 2 weeks. (If it lasts that long!) Simply heat in a microwave or small pot when wanting to serve.

 

 

Mama Marmalade