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May 1, 2013

Chocolate Cointreau Ganache Cake Topped With Cherry

Craving for a decadent dessert? This  easy-to-make rich dark chocolate cake is the answer. I used a chocolate chiffon cake drenched in syrup. The cake was then filled and coated with ganache. I decorated it with vanilla whipped topping and cherry. I decorated the side with almonds.

Follow this easy-step to make ganache. You can use it as filling and coating. Or you can eat it on its own!

Ganache Recipe
500 g Dark chocolate, chopped
500 g heavy cream
Cointreau (Optional)

1. Place the chocolate in a medium bowl.
2. Place the cream in a small sauce pan.  Bring just to a boil over medium heat. When it comes to a boil, pour the cream gradually over the chocolate. Whisk while you pour. Continue whisking until the mixture is smooth.
3. Stir in the cointreau. Taste. Adjust it to your liking.
4. Let cool until thick but not firm. Whisk until light and fluffy.
5. Use as desired.

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