Use this recipe to make our Inside-Out German Chocolate torte. This ganache thickens as it sits; it should be pourable but thick enough to fully coat the cake.
Source: Martha Stewart Living, January 2002
- 1 pound bittersweet or semisweet chocolate
- 2 1/2 cups heavy cream
Chop chocolate finely using a serrated knife; 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 well combined and smooth. Let sit at room temperature until cooled and just thickened, stirring occasionally, about 30 minutes, but up to an hour depending on the temperature of the room.