Kimberly's Kakes



Original recipe from: Icing on the Cake by Shalini Latour

Ganache is a rich combination of chocolate and cream that makes a smooth, shiny icing. It keeps well for up to two weeks when refrigerated and can be remelted in the microwave. Do not overheat, as ganache burns easily. This recipe makes more than enough to cover one 8" (20cm) round cake.

  • 1/2 c + 2T (130ml/5fl oz) heavy cream
  • 1c (8 oz) semisweet chocolate [the better the quality of the chocolate, the better the ganache]

  1. Heat cream in sauce pan until boiling.
  2. Remove from heat.
  3. Add chocolate and mix with wooden spoon until melted and mixture is smooth.
  4. Allow to cool.

Contact: kimberly@_kimberlyskakes._com
(remove the leading underscores - they were put there to foil spambots)

Copyright Kimberly Jennery, 2007