Chocolate Ganache Icing
Ingredients
- 100 gr. (4 oz.) dark chocolate
- Small carton double cream, pouring
- approx. 150 ml (5 fl. oz.)
- 1 tbsp. golden caster sugar
- This is more than enough to ice and fill a 20 cm (8") cake (or to coat small tray bakes from tin size 33 x 23 cm. (13"x9") as shown above)
Method
Chop the chocolate into small pieces and tip into a bowl.
Pour the cream into a pan, add the sugar, and heat until it is about to boil. Take off the heat and pour it over the chocolate.
Stir until the chocolate has melted and the mixture is smooth.
After sandwiching your cake together with a little of the ganache, place your cake on a wire tray with a baking sheet placed underneath. This will make it easier to coat.
Now pour the rest of the ganache over the cake, letting it fall down the sides and smooth with a palette knife.
Let it set a little then carefully lift it onto your serving plate.
Note:
For a stiff ganache use 100 gr. (4 oz.) chocolate to 100 ml. (4 fl. oz.) cream
For a thinner, pouring ganache use in the ratio 100 gr. (4 oz.) chocolate up to 300 ml (10 fl. oz.) cream approx.
