home
➠ desserts
➠ desserts
➠ Cream ganache for flattening the cake

Cream ganache for flattening the cake

4423

Kitchen French

Calorie content 303.7 kcal

Portions 8 port.

Cooking time 25 minutes

Proteins * 4.4 gr.

Fats * 21.7 g

Carbohydrates* 23.9 gr.

Content

Here's a simple chocolate ganache recipe for flattening the cake. We melt the chocolate on the stove directly in the cream - this eliminates the problem of overheating and stratification of the chocolate mass if the components are heated separately. And this "simplification" does not affect the result in any way. Before using for work, the ganache must be kept in the refrigerator for several hours so that it forms into a thick mass. By the way, if the percentage of cocoa butter in the chocolate used was high, then the ganache will stabilize faster and will be denser. It is recommended to take dark chocolate with 60-70% cocoa content.

Ingredients

Dark chocolate 180 g Cream 33% or Cream 30% 75 gr. Butter 105 gr.

Cooking process

Pour the cream into a bowl or saucepan. Break the chocolate into small pieces. You can also chop it with a knife or even rub it on a grater. We send chocolate to cream.

We put the container with cream on the stove, on which the minimum temperature is set. Heat the cream and chocolate with frequent stirring. As it heats up, the chocolate will melt. It is normal for the mass to appear to be crumpled. Continue stirring until the chocolate is completely mixed with the cream. We do not allow the mass to boil. The dissolution of the chocolate will take place at a hot temperature. Then we immediately remove the dishes from the stove.

The mass turns out to be smooth, glossy, flowing.

Add pre-softened butter to the resulting chocolate mass. In no case do we melt the butter to a liquid state in order to facilitate mixing - this will break the consistency of the ganache.

Using a spatula or spoon, mix everything together, trying to achieve uniformity.

We cover the mass with a piece of cling film in contact so that a dried crust does not form on the surface. We put the ganache in the refrigerator for complete cooling. We keep the mass in the cold for at least two hours.

After the specified time has elapsed, we take out the ganache, release it from the film and use it as intended. With such a mass it is very easy to level the surface and edges of the cake. The layer maintains the specified thickness and does not flow at all. The surface is smooth and even.

Bon Appetit!