Tuesday, April 3, 2012

Chocolate Ganache

My aunts made this dessert about a year ago for a family gathering and I loved it. I pulled it out to try for the first time as a wonderful treat for a book club I recently hosted in my home.

"Ganache is a French term referring to a smooth mixture of chopped chocolate and heavy cream." (Definition and further info go to www.joyofbaking.com/ganache.html ).

Here it is...
Just like the cinnamon rolls, it's wonderfully easy and amazingly delicious.

Chocolate Ganache
1 chocolate cake mix prepared according to instructions and baked in 13x9 pan.

Ganache- 1 1/2 c heavy whipping cream, 1/2 c butter, 2 c semi-sweet chocolate chips

When cake is 1/2 done baking, start the ganache. Bring cream and butter to a boil on the stove (med size saucepan). Let cool slightly and add choc. chips which will melt as you mix them in.

Take cake out of the oven when it's done and immediately cut the hot cake into 2" squares. Place into your mixer or a large bowl and mix (or use hand mixer to mix) until the cake is crumbly. Add 1 3/4 c. ganache mix into the cake crumbles and mix this thoroughly.

Press into a 9" spring form pan lined with parchment or waxed paper. Level tops and place pan in freezer for 45 min. Take cake out of freezer and frost with the rest of the ganache.

Store in fridge until served.
Serves 12-18 (slice thinner than cheesecake).
Rich and wonderful but not too sweet.

opt. - add whipped cream and a raspberry on top of each piece for extra elegance.

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