Lily Cake
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Lily Cake
Glazing a chocolate torte?
I make a great chocolate flourless cake. Normally I dust with cocoa and confectioners sugar to serve. This year, I really want to guild the lily and glaze the cake with a chocolate ganache. I have never done this before. I am looking for that smooth fudge like frosted consistency that comes from pouring the ganache on the cake that is sitting on a wire rack.
The cake is time consuming to make and since I only get one shot at this I want to do it right. Any advice from you professionals on how to do this the right way?
This Ganache recipe is from Gourmet Magazine. I've used it before and it is a great sauce that will work for your cake quite well. Don't use Baker's brand chocolate on this. It's crap. Use a good quality chocolate like Scharfenberger or Ghiradelli. You might want to double the recipe just to make sure you have enough. You can use what's left to dip strawberries.
1/2 cup heavy cream
8 ounces finely chopped bittersweet chocolate
1 tablespoon unsalted butter
In a small saucepan heat cream to a simmer. In a bowl pour simmering cream over chopped chocolate. Add butter and stir until smooth.