Chocolate ganache cake
When we look at the chocolate cake , the first thing we see - is, of course, the chocolate coating - ganache. Traditionally, it is made of chocolate and cream, but the confectioners have created a great variety of recipes for desserts decor. Here are some options.
Recipe for chocolate ganache to cover the cake
In this recipe ganache turns the mirror-shiny, even when it hardens on the cake.
- gelatine - 10 g;
- sugar - 290 g;
- Cocoa - 95 g;
- cream - 95 ml;
- water - 150 ml;
- bitter chocolate - '65
Gelatin fill with water at room temperature is not cold, not hot, and it is room temperature. Mix the sugar with cocoa and a good grind spoon to no more lumps. Fill cream, knead, fill with water and knead again carefully. Now put on the most basic fire and heated. Our goal is to achieve uniformity is not necessary to boil the mass. Add the chocolate and stir until it dissolves. Then pour the gelatin swollen, it is also necessary to stir to dissolve. Cake before cover ganache should be kept cold. Thus the cream has melted and ganache quickly grabbed.
How to make a chocolate ganache cake under mastic?
The main function of the ganache is firstly its elasticity which enables perfectly smooth the surface of the cake. And secondly ganache creates a barrier between the cream and mastic , and it does not melt, it does not absorb moisture and thus holds its shape well.
- bitter chocolate - 200 g;
- Brandy - 15 ml;
- cream 33% - 100 ml.
If you are using milk chocolate, then 100 ml cream 250 g take it if you have white chocolate, it will need 300 grams Chocolate grind knife for faster dissolution, heat the cream, but do not give a boil. Pour the cream into the chocolate and leave for a few minutes, and then adding another brandy and carefully knead until glossy and smooth. In principle, this mass until it is warm, you can cover the cake. But if it is a mastic ganache, it must solidify. But do not put it in the fridge, otherwise it hardens strongly enough room temperature.
How to decorate a cake with chocolate ganache?
From ganache, which is applied by a mastic can make beautiful decorations for the cake. To do this, we put the parchment pencil drawing. Using the package or cone of parchment to put the ganache to remove the stencil and into the refrigerator. The tape must not freeze until the end. While ganache even plastic wrap around the cake and it is in this position, we give completely solidify, and then remove the parchment.
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You can also make a charming butterfly from such ganache. Beforehand prepare a template with the contours of butterflies, place it under a sheet of parchment and transfer the image using a pastry bag with a thin nozzle.
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Next, bend a sheet in the middle, you can put the design in an open book. Cooled.
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