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Chocolate Ganache for Three-Nut Torte

Chocolate ganache is perfect for glazing our Three-Nut Torte, a cake made with a "flour" of ground hazelnuts, almonds, and walnuts are interspersed with rich Prailine Buttercream.

  • Yield: Makes about 1 cup

Source: Martha Stewart Living, December 2002


  • 6 ounces semisweet chocolate, finely chopped
  • 2/3 cup heavy cream
  • 1 teaspoon corn syrup


  1. Place chocolate in a small heatproof bowl. Bring cream just to a boil in a small saucepan, and pour over chocolate. Whisk gently until chocolate has melted and mixture is smooth. Whisk in corn syrup. Let cool and thicken slightly, about 10 minutes, before using.

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