This ganache thickens as it sits. The ganache used for the Inside-Out German Chocolate Torte and in step 7 of the Belgian Chocolate Birthday Cake (page 507) should be pourable but thick enough to fully coat the cakes.
Recipe information
Yield
Makes about 4 cups
Ingredients
1 pound bittersweet or semisweet chocolate
2 1/2 cups heavy cream
Preparation
Step 1
Chop the chocolate finely using a serrated knife; place in a large heatproof bowl.
Step 2
Bring the cream to a boil over medium-high heat; pour directly over the chopped chocolate. Allow to sit 10 minutes. Use a rubber spatula to gently stir the chocolate and cream until well combined and smooth. Let sit at room temperature until cooled and just thickened, stirring occasionally, about 30 minutes but up to 1 hour, depending on the temperature of the room.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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