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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



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How would you rate this recipe?
  • scu
    29 JAN, 2008
    Thanks delao for the idea of dipping fruit. I'm going to try strawberries and cherries. then use recipe and use white chocolate, also for dipping. Cake is good thanks Martha.
  • delao
    13 JAN, 2008
    Very rich and bitter. Ideal for a dark chocloate lover. Makes enough to frost 2 cakes. Nice consistency after few days, no melting and keeps gloss...not hard at all. I used left over for dipping fruit.

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