Ganache is a delicate French cream, which is covered with cakes and pastries, decorating them and leveling the surface. It can be of any consistency: not only thick, but also liquid. Let's find out how to make chocolate ganache for a cake.
Chocolate ganache recipe for cake
Ingredients:
- bitter chocolate - 425 g;
- coconut fatty milk - 365 ml;
- cane sugar - 105 g.
Preparation
So, the tile of bitter chocolate is unfolded from the package and cut into small pieces with a knife. In a small aluminum saucepan pour out the fatty coconut milk and put the dishes on a quiet fire. Preheat the contents until almost boiling, and then pour brown sugar cane. We mix everything thoroughly with a whisk to completely dissolve all the crystals. Again, wait for the milk to warm up to a temperature of 90 degrees and gently pour it into the prepared bitter chocolate. Leave the mass of minutes for 10, and then very gently stir the mixture in a circular motion, but do not whisk.
Chocolate ganache for covering the cake with mastic
Ingredients:
- cream in fat content of 35% - 115 ml;
- bitter natural chocolate - 110 g;
- butter - 25 g;
- sugar powder - 25 g.
Preparation
Chocolate is broken and put into a saucepan. Cream poured into a small scoop, throwing powdered sugar and stir intensively. Put the dishes on the fire, bring the contents almost to a boil, and then pour out to the chocolate and leave for a few minutes. After that, thoroughly mix the mass with a whisk until it is homogeneous. Now put the softened creamy oil and lightly beat the cream until lush. We smear the cake with chocolate ganache and leave it to harden, and then tighten it with mastic .
Chocolate ganache recipe for cake cover
Ingredients:
- milk - 110 ml;
- chocolate milk - 205 g;
- Butter - 205 g.
Preparation
We prepare the first steam bath. Then, in a smaller dish, pour out fresh milk, and while it is heated, break the slices of milk chocolate into slices. Next, throw it into the hot milk and wait until the chocolate dissolves. Now we remove the dishes from the plate, add the softened creamy oil and mix the chocolate cream thoroughly until a shiny homogeneous mass is obtained. We remove it in the refrigerator for 15 minutes, and then use chocolate ganache to cover the cake!