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Ganache cream for cake coating

3326

Kitchen World

Calorie content 397.3 kcal

Portions 12 port.

Cooking time 80 minutes

Proteins * 4.9 gr.

Fats * 40.9 g

Carbohydrates* 5.5 gr.

Content

To give the cake a respectable look, ganache cream is used. It corrects the roughness of the cakes well and gives the cake an exquisite chocolate flavor. The cream is always prepared from chocolate and butter or cream and the correct proportion and quality of the ingredients are a guarantee of its good quality.

Ingredients

Chocolate 300 gr. Butter 150 g

Cooking process

Grind the chocolate in any way or use chocolate drops. Place the chopped chocolate in a separate bowl and melt in the microwave at maximum power.

Cool the melted chocolate mass to normal home temperature so that this cream on the cake hardens faster.

Pre-soften the butter at room temperature, as the cold butter will exfoliate the cream. Then transfer the butter, in pieces, to the chocolate mass.

Using a silicone spatula, mix the butter and chocolate thoroughly until smooth.

Then beat the cream well with a mixer at maximum speed and beat for at least 5 minutes.

The whipped ganache cream should be fluffy and tender. In this state, you can easily lay it on the cake.

Leave the prepared cream for 1 hour at room temperature for infusion. Then you can apply it to the cake. This cream keeps well in the refrigerator in an airtight container for a month.

Delicious and successful baking!