Ganache Glaze
For 9 or 10 in cake. Allow cake and covering to cool
before glazing. Chill cake if it is to be refrigerated.
If you have applied a layer of jam, let that cool.
(A layer of jam apparently improves the gloss as well as being a flavour component.) This
is not as glossy as Sacher Torte glaze, but easier and more tasty.
6oz
|
175g |
Chocolate, chopped
med fine |
| 2/3c |
|
Cream, whipping or heavy whipping |
| 2-4T |
|
Corn syrup |
| 1T |
|
Water (if needed) |
| 1½T |
|
Liqueur (optional) |
| ½t |
|
Orange oil (scant, optional) |
- Heat syrup and cream, bring to boil, allow to subside;
- Pour over chopped chocolate in a bow;
- Shake/tap to settle cream and leave 1 min;
- Stir gently 2 mins, avoiding adding air;
- Ganache should be smooth and about 90F;
- Adjust temp (gently simmering double boiler) and add water
if too thick;
- Place cake on cooling rack over waxed paper;
- Pour onto centre of top;
- Coax over top and sides, and use palette knife to coat
sides;
- 2006/05/24: Tried 3T syrup, let cool to 80F because too thin.
- Secrets Baking: 8oz - 1/2c - 1/4c milk - 2T corn - 2T apricot jelly
- Joy of Baking: 8oz - 3/4c
Copyright © 2006, Alex Stark. All rights reserved.