Ingredients Jump to Instructions ↓

  1. 2 c Heavy cream

  2. 2 lb Bittersweet chocolate; best

  3. Quality; broken in small 1/4 c Bourbon whiskey; or liquor Your choice 1/2 c Cream, whipped; optional

  4. 12 to 15 minutes. Refrigerate this ganache in the pan until

  5. 4 hours. Line a

  6. 9" round pan with plastic wrap. With a heavy spoon, remove

  7. 3/4 of the ganache to the bowl of a counter-model electric mixer or a large food processor fitted with the metal blade. Do not use a han mixer or a standard size foor processor - the motors are not strong enough to process the ganache

  8. 1 hour. To complete the cake, and before serving, unmold by inverting the cake pan onto the seving dish. Take the reserved ganache from the the refrigerator and place in a heavy saucepan over very low heat. Stirring constantly cook until it is melted and warm, and, not hot or it will melt the cake. Pour the melted ganache over the cake, spreading so that it flows down the sides. Refrigerate again for at least an hour. Remove any ganache on the serving dish. Use a pastry tube to pipe whipped cream rosettes around the edge of the plate. --


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