For a chocolate layer of cake ganache is perfect – cream of chocolate and heavy cream. The easiest way to cook it is melt crushed chocolate in hot cream and thoroughly mix. The fatter the cream, the more elastic and tender get an interlayer. You can also add to chocolate cream. flavors in the form of fruit liqueurs.
The author of the recipe is Jacques Torres, a famous French pastry chef, chocolatier
Time: 15 мин. In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 liter fat cream
- 1.2 kg dark chocolate, finely chopped
- 120 ml. Grand Marnier liquor or Stoli vodka
Recipes with similar ingredients: bitter chocolate, grand liquor marnier, vodka, cream
Recipe preparation:
- In a stewpan with a volume of 2 liters. with a thick bottom pour fat cream and heat until bubbles begin to form at the edges. Chocolate chop as small as possible so that it melts faster. Sprinkle it in a medium sized bowl. Pour in half the hot cream and chocolate leave for 30 seconds. Then mix slowly with a whisk until obtaining a homogeneous mass. Do not pour into cold chocolate immediately all the cream. From sudden temperature changes, fat in the composition of chocolate will start to separate.
- As the chocolate melts, you will see how it will be elastic. This means that the fat does not separate. If fat exfoliate, ganache will cease to be elastic and will become very fluid. So that this does not happen, and the cream is homogeneous, it is better Use a hand-held hand blender. Gradually add the remaining cream and mix the ganache until smooth smooth consistency.
- If the ganache is stratified, this is easy to fix. Just add a small amount of cold cream and mix well. Cream will return to the desired consistency. It should be thick brilliant and uniform. Then add flavorings and mix. Pour ganache onto a baking sheet covered with food film and evenly distribute with a silicone spatula.
- Cover with cling film and let cool at room temperature temperature for at least 4 hours. Or cook ganache in the evening and leave it all night. When the cream hardens, it will become thicker.
- When the ganache thickens to the consistency of toothpaste, use Confectionery spatula cover them with a layer of cake.
