CHOCOLATE GANACHE
This is a rich, dark chocolate topping or decoration that has lots of uses. It can be whipped as filling or icing, or just poured over whatever cake you like.
Provided by INGRIDEVOGEL
Categories World Cuisine Recipes European French
Time 20m
Yield 16
Number Of Ingredients 3
Steps:
- Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
- Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.
Nutrition Facts : Calories 141.5 calories, Carbohydrate 9.4 g, Cholesterol 21.1 mg, Fat 10.8 g, Fiber 1.2 g, Protein 1.4 g, SaturatedFat 6.7 g, Sodium 6.5 mg, Sugar 7.1 g
CHOCOLATE GANACHE
Ice your favourite cakes and bakes with this decadent ganache. A blend of dark chocolate, sugar and double cream, it's a heavenly combination
Provided by Esther Clark
Time 10m
Yield Makes enough to ice one cake/about 500g
Number Of Ingredients 3
Steps:
- Put the chocolate in a large mixing bowl. Pour the cream into a saucepan with the sugar and bring to a simmer, stirring continuously until the sugar is melted. Bring to the boil, then quickly remove from the heat, pour over the chocolate and whisk until smooth and glossy. Use straight away or leave to cool down a little until thick enough to spread on a cake. Alternatively, leave to cool completely, then beat with an electric whisk until light and fluffy and spread on a cake.
Nutrition Facts : Calories 233 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.08 milligram of sodium
CHOCOLATE GANACHE
This smooth, satin chocolate ganache recipe will bring a touch of elegance to even the most basic cake. A simple garnish, like fresh fruit, adds the finishing touch. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 1-1/4 cups.
Number Of Ingredients 2
Steps:
- Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth., For a pourable ganache, cool, stirring occasionally, until mixture reaches 85°-90° and is slightly thickened, about 40 minutes. Pour over cake, allowing some to drape down the sides. Spread ganache with a spatula if necessary to evenly coat, working quickly before it thickens. Let stand until set., For spreadable ganache, chill, stirring occasionally, until mixture reaches a spreading consistency. Spread over cake.
Nutrition Facts : Calories 135 calories, Fat 11g fat (7g saturated fat), Cholesterol 22mg cholesterol, Sodium 8mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE GANACHE BUTTERSCOTCH PUDDING
Steps:
- For the chocolate ganache: Bring the heavy cream to a simmer in a small saucepan over medium-high heat. Remove from the heat and stir in the bittersweet chocolate chips until they melt and the mixture thickens. Line up 4 dessert ramekins and divide the ganache evenly among them. Set aside.
- For the butterscotch pudding: Whisk together the brown sugar, cornstarch and salt in a large saucepan over medium-high heat. Slowly whisk in the cream, milk and egg yolks, bring to a boil, and stir constantly until the mixture thickens, about 2 minutes. Remove from the heat and stir in the butter and vanilla extract. Pour on top of the chocolate ganache in the dessert ramekins. Refrigerate for at least 1 hour. Serve chilled.
CHOCOLATE CHOCOLATE PUDDING CAKE WITH CHOCOLATE GANACHE
Make and share this Chocolate Chocolate Pudding Cake with Chocolate Ganache recipe from Food.com.
Provided by Lora Schoeder
Categories Dessert
Time 9h13m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F.
- Coat two 9 by 2-inch cake pans with butter and coat each with 1 Tablespoon sugar.
- -------------For the cake--------------.
- In a large mixing bowl of a standing mixer, fitted with whisk attachment, combine eggs and 1 cup of sugar.
- Beat on medium-high speed until the mixture is pale yellow, thick, and has tripled in volume, about 8 minutes.
- In a separate mixing bowl sift together the cocoa, flour, and baking powder.
- Fold cocoa mixture into the egg mixture to combine completely, until mixture is smooth.
- Divide cake batter evenly into two cake pans.
- Bake for 25 minutes, or until cake springs back when touched.
- Cool cakes for 15 minutes.
- Loosen cakes from pans and unmold onto wire rack.
- Cool to room temperature.
- -------------For the pudding-------------------.
- Combine 1/2 cup of the cream with the cornstarch in a small bowl and stir to make a paste.
- Combine the paste with remaining 3 1/2 cups cream, sugar, chocolate chips, and vanilla in a large nonstick saucepan.
- Using a wire whisk, stir the mixture until it is well blended.
- Over low heat, whisk cream mixture until chocolate melts thoroughly.
- Cook the mixture, stirring frequently, until it becomes very thick, about 25 minutes.
- Pour pudding into a large bowl.
- Cover with plastic wrap, covering surface of pudding with the plastic to prevent a skin from forming.
- Let cool to room temperature.
- ----------------To assemble the cake----------------.
- Line a baking sheet with parchment paper and place a wire rack over it.
- Using a serrated knife, cut each cake in half horizontally.
- Brush the tops of three layers each with 1/4 cup of the Grand Marnier.
- Place the bottom layer on a 9-inch round of cardboard and set it on the wire rack.
- Spread 1 1/2 cups of the pudding evenly on top of the layer.
- Top with a second layer of cake.
- Spread 1 1/2 cups of pudding evenly over it.
- Repeat for the third layer.
- Top with the fourth layer.
- Chill in the refridgerator for 2 hours.
- ----------------For the ganache-------------.
- In a medium-sized nonstick saucepan over medium heat, heat cream just under boiling point.
- Remove from heat and add chopped chocolate.
- With a whisk, stir until chocolate is completely melted and mixture is smooth.
- Pour ganache over the top of chilled cake, allowing overflow to drip down the sides.
- Cool slightly.
- Carefully remove the cake from the wire rack.
- Chill for at least 6 hours.
- -----------For the garnish-------------.
- In a medium-sized saucepan, add 3-inches of water.
- Boil water and reduce to a simmer.
- Place semisweet chips in a stainless steel bowl and place bowl over simmering water.
- Stir chocolate until melted to a smooth consistency.
- Line a baking sheet with parchment paper and spread melted chocolate evenly across sheet.
- Chill in refrigerator until set, about 1 hour.
- Break the chocolate into large shard-like pieces.
- Place chocolate shards on top of the cake vertically at various angles.
- Sprinkle with confectioners' sugar.
Nutrition Facts : Calories 1134.8, Fat 78, SaturatedFat 46.6, Cholesterol 309.1, Sodium 147.4, Carbohydrate 113.6, Fiber 6.7, Sugar 88.1, Protein 12.2
CHOCOLATE GANACHE BREAD PUDDING
Pair with a vintage port like Grahams Six Grapes or Fonseca Bin 27 Make with my Port Caramel Sauce
Provided by GoldsmithLissa
Categories < 4 Hours
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 325°. Put 2 ounces of the bittersweet chocolate in a small heatproof bowl. Heat 1/4 cup of the heavy cream in a small saucepan over moderately low heat. Pour the warm cream over the chopped chocolate and let stand for 5 minutes, then stir until the chocolate ganache is smooth. Let the chocolate ganache stand at room temperature until set.
- Butter an 11-by-8-inch baking dish. In a small saucepan, melt the butter. In a large bowl, toss the melted butter with the diced challah. Spread the bread on a baking sheet in an even layer and toast for about 15 minutes, or until the bread is golden brown. Wipe out the bowl.
- In a small saucepan, combine the remaining 1 cup of heavy cream with the milk and 6 tablespoons of the sugar and bring just to a boil. Remove the heavy cream mixture from the heat. Add the remaining 3 ounces of chopped bittersweet chocolate and let stand for 5 minutes, then whisk until the chocolate is melted.
- In the bowl used for the bread, whisk the remaining 6 tablespoons of sugar with the egg yolks, cocoa, vanilla and salt until a paste forms. Slowly whisk in the warm chocolate cream until smooth. Strain the custard into a clean bowl. Add the toasted bread and toss to coat with the warm chocolate cream. Let stand for 10 minutes, or until most of the chocolate cream is absorbed.
- Pour the bread mixture into the prepared baking dish. Using a large spoon, dollop the chocolate ganache on top. Bake the bread pudding for about 35 minutes, or until it is cooked through. Let the chocolate bread pudding stand for 15 minutes, then serve with the Port Caramel Sauce on the side.
Nutrition Facts : Calories 425.7, Fat 28.9, SaturatedFat 16.6, Cholesterol 249.9, Sodium 249, Carbohydrate 36.5, Fiber 1.3, Sugar 19.5, Protein 7
MILK-CHOCOLATE GANACHE FOR PUDDING CUPCAKES
This easy ganache is used to glaze the Milk-Chocolate Pudding Cupcakes. Martha made this recipe on Martha Bakes episode 603.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 10m
Yield Makes 1 cup
Number Of Ingredients 3
Steps:
- In a small saucepan, bring cream and corn syrup to a boil. Pour over chocolate in a heatproof bowl and let stand 5 minutes. Whisk until smooth. Let stand until mixture has a thick, pourable consistency, about 5 minutes more. Use immediately.
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- Preheat the oven to 325°. Put 2 ounces of the bittersweet chocolate in a small heatproof bowl. Heat 1/4 cup of the heavy cream in a small saucepan over moderately low heat. Pour the warm cream over the chopped chocolate and let stand for 5 minutes, then stir until the chocolate ganache is smooth. Let the chocolate ganache stand at room temperature until set.
- Butter an 11-by-8-inch baking dish. In a small saucepan, melt the butter. In a large bowl, toss the melted butter with the diced challah. Spread the bread on a baking sheet in an even layer and toast for about 15 minutes, or until the bread is golden brown. Wipe out the bowl.
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