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Whipped Ganache

Recipe: Whipped Ganache



    16 oz bittersweet chocolate, chopped
    12 oz whipping cream


    Put your chopped chocolate in a glass or heatproof bowl. Heat the whipping cream in saucepan on Medium High. Keep an eye on it. You are going to bring it just about to a boil. When you see the bubbles forming around the edge of the pan and it's just coming to the boiling point, you are ready to take the cream off of the heat and pour it over your chocolate. Then stir the mixture with a whisk until all of the chocolate is melted and it's a beautiful smooth mixture. Let this mixture cool to room temperature. Do not let it harden. Stir it once in a while to keep it smooth.

    Your next step is going to be to separate one-quarter to one-third cup of the dark ganache to use as a drizzle for your finished cake.

    Now get out your mixer and prepare to whip your ganache just like you whip cream to make regular whipped cream. Turn the mixer on High. Whipping ganache is an art. The trick is to get it to lift and lighten just like whipping cream and to turn it off before it turns to butter. The trick is to know when to stop and it's difficult to describe. Depending on the humidity in the air and the power of your mixer, this will take about 5 minutes. Right from the start, the color of the frosting will begin to lighten and the texture will begin to rise up just like whipped cream. You're watching for the light peaks to form. When this happens, turn the mixer off. You're ready to frost your cake.

    Be ready to frost FAST. First cover any parts of the cake that did not bake against the cake pan's side--in other words, where you may have cut it. You want those areas covered so you don't have crumbs dragged over your finished cake. Then liberally cover your cake with the remaining whipped ganache. You'll notice the frosting starts to stiffen, so work quickly to cover the cake. The smooth creamy frosting is easy to work with as long as you work quickly and get it on the cake. Don't be fancy. Just put it on in fluffy peaks. You're going to drizzle the dark chocolate frosting on top and it's going to be a cake with perky peaks of frosting when you're finished, not a smooth surface, so just dab on the frosting. If you're pulling at the cake too hard, the frosting might start to pull the cake away. That's when you know you're being too rough. Just work quickly and smoothly and you'll be just fine. The results, believe me, are worth it!

    And finally, drizzle the dark chocolate frosting on top.

    Store the leftovers in the refrigerator and, if you're not going to serve your cake within a few hours, I'd suggest you store it in a cool place because of the whipping cream. Take the cake out of the refrigerator well before you want to serve it.

Serving Suggestions:


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