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Cream ganache for the cake layer

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6005
Kitchen World
Calorie content 528.8 kcal
Portions 6 port.
Cooking time 20 minutes.
Proteins * 3.9 gr.
Fats * 50.3 g
Carbohydrates* 16.2 g
* per 100 gr. product
Cream ganache for the cake layer
Content

Ganache cream is surprisingly simple to prepare, and the end result is able to satisfy even the most demanding sweet tooth. An interesting fact is that there is no clear rule in what proportion to mix chocolate and cream. It all depends on what kind of consistency you need to get, and for what purpose you need to use the resulting ganache. This recipe indicates the ratio of ingredients for making the cake layer. This means that the chocolate mass will turn out to be soft and not tight. There is also a whipping step at the end of cooking to add lightness to the ganache.

Ingredients

Cooking process

step 1 out of 8
Place the cream in a saucepan or small saucepan. We put them on the stove and heat them to a hot state. Do not bring it to a boil.
step 2 out of 8
It is recommended to use chocolate with a cocoa content of 60-68%. We break the tiles into small pieces. You can also grate the chocolate to speed up the dissolving process. We send the product in hot cream.
step 3 out of 8
Stir the contents of the saucepan and remove it from the stove. Continue stirring the mixture with a spatula until all the chocolate pieces are melted and complete homogeneity is achieved.
step 4 out of 8
If any lumps remain, you can use a hand blender. Punch the prepared mass for a minute. Air bubbles will appear on the surface - this is normal.
step 5 out of 8
To prevent a dried crust from forming on the surface of the ganache, cover it with a piece of cling film in contact. Let the mixture cool and put it in the refrigerator for three to four hours. The mass should cool well and compact.
step 6 out of 8
After the specified time has elapsed, we take out the ganache from the refrigerator and remove the cling film. You can immediately see how the cream has hardened.
step 7 out of 8
Beat the ganache with a mixer, starting at medium speed and gradually increasing the speed. We work with a mixer for approximately two minutes. This time is enough to get splendor and add airiness to the ganache.
step 8 out of 8
The resulting consistency allows you to use ganache to make a layer of cake layers. The layer of cream will hold its shape, but will not be firm. It is advisable to use the ganache as intended immediately after whipping, while it is malleable. If necessary, you can re-heat it slightly and beat it - the consistency will be restored.

Bon Appetit!

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