When we look at the chocolate cake , the first thing we see is, of course, the chocolate coating - ganache. Traditionally it is made from chocolate and cream, but the confectioners have created a great many recipes for decorating desserts. Here are a few options.
Chocolate ganache recipe for cake cover
According to this recipe ganache turns out mirror-shiny, even when it stiffens on the cake.
Ingredients:
- gelatin - 10 g;
- sugar - 290 g;
- cocoa - 95 g;
- cream - 95 ml;
- water - 150 ml;
- chocolate bitter - 65 g.
Preparation
Gelatin pour water at room temperature, not cold, not hot, namely, room. Mix sugar with cocoa and grate well with a spoon so that no lumps remain. We fill the cream, mix it, pour water and again thoroughly mix it. Now put on the most minimal fire and heat it up. Our task is to achieve homogeneity, it is not necessary that the mass boil. Add the chocolate and stir before dissolving it. Then we pour out the swollen gelatin, it also needs stirring to dissolve. Cake before you cover the ganache must be kept in the cold. So the cream does not melt, and the ganache will quickly grasp.
How to make chocolate ganache for mastic cake?
The main function of this ganache is, firstly, its elasticity which makes it possible to perfectly level the surface of the cake. And secondly, ganache creates a barrier between the cream and mastic and it does not melt, does not absorb moisture and thanks to this it keeps the shape well.
Ingredients:
- chocolate bitter - 200 g;
- cognac - 15 ml;
- cream 33% - 100 ml.
Preparation
If you use milk chocolate, then we take 250 g of cream for 100 ml of cream, if you have white chocolate, it will take 300 g. Chop the chocolate with a knife for faster dissolution, heat the cream, but do not let it boil. Pour the cream into the chocolate and leave for a couple of minutes, and then, adding more cognac, carefully knead to gloss and homogeneity. In principle, this mass, while it is warm it is possible to cover the cake. But if it's ganache mastic, it should freeze. But do not put it in the refrigerator, otherwise it will harden, enough room temperature.
How to decorate a chocolate ganache cake?
From the ganache, which is applied under the mastic, you can make beautiful decorations for the cake. To do this, put a picture on the parchment with a simple pencil. Using a package or a cone of parchment, we apply ganache to the stencil and put it in the refrigerator. The tape should not freeze to the end. While the ganache is still plastic wrapped around the cake and here in this position we give finally freeze, and then we remove the parchment.
| | |
You can also make charming butterflies from this ganache. Prepare a template with butterfly outlines, place it under a sheet of parchment and transfer the pattern with a confectioner's bag with a thin nozzle.
| | |
Further on the center we bend the sheet, it is possible to place the construction in an open book. We cool.
| | |
