Page 12

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Ingredients continued ...

Ganache
Dark chocolate - 200gms
Cream - 200ml


Preparation


Step 1

Put the chocolate & cream in a pan. Keep on low heat, stirring constantly, till the chocolate melts. Remove & stir vigorously with a spoon.

Step 2

If you want to pipe decorations on top, pass about 1/4 cup through a sieve & reserve separately. I've found that unless you sieve the ganache, its not easy to pipe it through an icing set. Its fine for spreading though.

Step 3

Set aside to cool. It will thicken as it cools & get a spreadable consistency.


Finishing


Step 1

Cut each sponge into 2, so there are a total of 4 layers.

Step 2

Sandwich them with the strawberry cream, using 1/3 each time.

You can garnish the top with whatever you chose, fresh strawberries are often a nice touch.

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