Poured Ganache Glaze
Use this recipe when making our Luscious Chocolate Cake.
- Yield: Makes about 4 cups
Source: Martha Stewart Living, May 2000
- 1 pound bittersweet chocolate
- 2 1/2 cups heavy cream
Chop chocolate finely using a serrated knife, and place in a large heat-proof bowl.
Bring cream to a boil over medium-high heat; pour directly over chopped chocolate. Allow to sit 10 minutes; use a rubber spatula to gently stir chocolate and cream until combined. Allow to sit at room temperature until just thickened, about 15 minutes.