GANACHE

MAKES ENOUGH TO COVER ONE 20 CM (8 INCH) ROUND CAKE

A decadent chocolate frosting and filling. This quantity is easy enough to make as needed, but you can also leave it at room temperature in an airtight container for a few hours or overnight. Stir it smooth again before using.

200 g (7 oz) dark chocolate (70% cocoa)

200 ml (7 fl oz) thin (pouring) cream

Put the chocolate in a heatproof bowl.

Bring the cream to the boil in a small saucepan, then pour the hot cream over the chocolate and leave it alone for 2 minutes.

Use a hand whisk to lightly remove any lumps and emulsify the mixture into a smooth, shiny ganache, without aerating it too much, as you don’t want air bubbles.

VARIATION

raspberry dark chocolate

Stir in 1–2 tablespoons raspberry jam.