Opera Cake Ganache Recipe

A standard ganache is a 50-50 combination of bittersweet chocolate and heavy cream (or crème fraîche) by weight. This one is slightly firmer, calling for 10 ounces of bittersweet chocolate and 8 ounces of cream. You may feel free to swap out an ounce of rum or Grand Marnier for an equal amount of cream…if you’re feeling saucy. Prepare as shown under the How to Make Ganache tutorial under the Pastry Components menu to the right.

This entry was posted in Opera Cake, Pastry. Bookmark the permalink.

One Response to Opera Cake Ganache Recipe

  1. Pingback: S’mores Cake with Toasted Marshmallow Meringue Frosting | Blossom to Stem

Leave a Reply

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>