Ganache for cake filling
Votes: 21
Time: 15 min.
Ganache—a cream made from chocolate and heavy cream—is perfect for the chocolate layer of a cake. The easiest way to make it is to melt chopped chocolate in hot cream and stir thoroughly. The heavier the cream, the more elastic and smooth the layer will be. You can also flavor the chocolate ganache with fruit liqueurs.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 liter of heavy cream
- 1.2 kg dark chocolate, finely chopped
- 120 ml Grand Marnier liqueur or Stoli vodka
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Cooking the dish according to the recipe:
- Pour the heavy cream into a 2-quart (2-liter) heavy-bottomed saucepan and heat until bubbles form around the edges. Chop the chocolate as finely as possible to help it melt faster. Transfer it to a medium bowl.
Pour half the hot cream over the chocolate and let it sit for 30 seconds. Then whisk slowly until smooth. Don't pour all the cream into the cold chocolate at once. The sudden temperature change will cause the fat in the chocolate to separate. - As the chocolate melts, you'll notice how elastic it becomes. This means the fat isn't separating. If the fat separates, the ganache will lose its elasticity and become very runny. To prevent this and ensure a smooth cream, it's best to use a handheld immersion blender. Gradually add the remaining cream and blend until the ganache is smooth and homogeneous.
- If the ganache has separated, it's easy to fix. Simply add a small amount of cold cream and mix well. The cream will return to the desired consistency. It should be thick, shiny, and smooth. Then, add flavorings if desired and mix well. Pour the ganache onto a baking sheet lined with plastic wrap and spread evenly with a silicone spatula.
- Cover with plastic wrap and let cool at room temperature for at least 4 hours. Alternatively, prepare the ganache in the evening and let it sit overnight. As the cream sets, it will thicken.
- Once the ganache has thickened to the consistency of toothpaste, use an offset spatula to spread it over the cake layer.
Author of the recipe - Jacques Torres is a famous French pastry chef and chocolatier.
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