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Chocolate ganache for cake. What is ganache for cake - step-by-step recipes for making it from different types of chocolate with photos

Ganache is a thick cream made from chocolate. Confectioners simply cover the finished cake with it or use it as a base before applying mastic. The paste is great for leveling the surface of the cake and its edges; it hardens quickly and tightly. This emulsion is also used to fill cupcakes and muffins, and to decorate truffles and other sweets. The taste of the delicacy is an amazing duet of milk cream and chocolate.

History of chocolate ganache

Ganache is an amazing manifestation of French confectionery talent. The history of the name that chocolate cream received in France is very interesting. In general, the very appearance of the delicacy remains a mystery to many, because it appeared completely by accident. A pastry chef working in a French restaurant accidentally spilled cream into the hot chocolate, as a result of which the chef called him an offensive word that sounds like “ganache” in French, but translated into Russian as “boob.” Having tasted what came out due to the carelessness of the employee, the owner was amazed: the mass had an excellent taste, was tender, and hardened quickly. This is how a new cream paste appeared, to which a random name was assigned so quickly that no one had time to come up with anything more suitable.

Features of the composition of ganache

In order for the chocolate ganache for coating the cake to be thick, to be able to harden in time, and to allow the edges to be evened out, it is necessary to prepare it correctly. The following products are usually used to prepare cream:

Chocolate. And not a “confectionery bar” with its taste, but real, dark, classic, with a large percentage of cocoa in the composition (at least 60%).
Sugar. Rarely used. Any type will do: large or small, white or brown. The main thing is not to take powder.
Cream. They are often replaced with milk, condensed milk and even sour cream. This component of the recipe improves the taste and makes the pasta more tender.
Oil. Quite a common, but not permanent component. It is better to take with a high percentage of fat content, which will be at least 72%.
Cocoa. Various recipes use the powder as an addition to or instead of chocolate. It is better to choose a natural composition, without any additives.

Each recipe for amazing glaze is a little different from the other with a set of ingredients. The basic set can be supplemented with various additives, such as honey, zest, milk powder. Depending on the composition, the technology for cooking the cream may also change.

Classic ganache recipe

According to the basic French recipe, the thick cream is made from a small amount of ingredients, and there is no sugar in it - for this reason the cream will be slightly bitter:

Cream – at least 35% fat – 100 ml;
Dark chocolate – 100 g;
Oil drain. – 40 g.

It’s very simple to prepare a classic version of the cream with your own hands, just follow the diagram:

Break the chocolate into small pieces.
Place the cream in a small saucepan on the fire and bring to a boil.
Pour hot cream into chocolate and let sit for 3-4 minutes.
Using a spoon, carefully stir the mixture until smooth.
Add oil, stir again so that the paste does not break up into layers.

That's all the effort that was required to get the classic French chocolate cream. It is ideal for covering a cake with fondant. If you need white chocolate ganache to cover the cake, make it the same way, just using a different type of chocolate.

Recipe for ganache with condensed milk

To make a chocolate coating based on condensed milk, you don’t need to be a guru - you just need to follow the proportions and sequence of introducing the products. The specified number of products in the list will be enough for a cake with a diameter of 23 cm:

Butter – 200 g;
Cocoa – 10 g;
Chocolate – 250 g;
Condensed milk – 100 ml.

How to make glaze with condensed milk:

Grind the chocolate bar, then melt it in a steam bath. Do the same with oil.
Beat the butter with a mixer for 5 minutes, adding condensed milk in parts.
Add cocoa, also cooled chocolate, beat everything.
Leave the liquid paste on the table to thicken (10 minutes is enough).

After the specified time has passed, you must immediately apply it to the cake.

Milk ganache recipe

The recipe for the milk cake coating is similar to the previous one, only it does not contain cocoa. You need to take 200 g of butter and chopped chocolate, plus 100 ml of milk. Add chocolate to hot milk, place the container in a steam bath; leave until the mass becomes homogeneous. Once it cools down, add the oil little by little, stirring thoroughly. You can add vanilla for taste. Use the milk cream to decorate the cake after it has cooled slightly.

Cocoa ganache recipe

This option can be called economical, and in addition to coating, it can be used for layering the cake.

Components:

Butter – 100 g;
Cocoa – 5 tablespoons;
Sugar – 4 tbsp. (no more than 2 additional spoons if you need more sweetness);
Milk – 150 ml.

The butter needs to be softened in advance. In a separate bowl, combine cocoa and sugar and mix. Add milk and place in a water bath. After the sugar has dissolved and the cream has acquired a homogeneous structure, remove and cool. Add the butter and stir well with a spoon.

Recipe for ganache with honey

Honey, an affordable, healthy product loved by everyone, will add a zest to the chocolate ganache for the cake. It will make the cream more aromatic and palatable. The honey glaze recipe excludes sugar - it is not necessary. The rest of the products are almost the same:

Cream – 2 tablespoons;
Oil - the same amount;
Honey – one and a half tablespoons;
Chocolate – 110 g.

Use only classic chocolate: nothing other than dark will do.

Cooking process:

Mix cream and honey in one bowl and heat in a water bath.
Grind the chocolate bar and add to the heated mixture. Continue the heating process.
When the mass becomes homogeneous, remove from heat and cool.
Add oil, stir.

Sour cream ganache recipe

You only need three ingredients - this is the recipe: 8 tablespoons. sour cream, 6 tsp. cocoa and the same amount of sugar. Mix all ingredients in a common saucepan and cook until thickened, stirring continuously. This will only take a few minutes. To improve the color, you can add a small piece of butter. 5 minutes - and the simplest sour cream ganache is ready!

Cake with chocolate ganache is a wonderful delicacy that is very easy and quick to prepare. But the taste is amazing and unforgettable!

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Ganache is chocolate buttercream. Although it seems, due to its name, to be very sophisticated, it is simple and quick to prepare, and it tastes wonderful. White and milk chocolate ganache is very tasty as a cream between cake layers, in whipped form. Dark chocolate ganache - for lovers of bitter chocolate creams, such as “truffle”. But most often I use it as a base for mastic. In addition, ganache is indispensable for covering the cake - that is, making such a beautiful chocolate filling on top so that the droplets flow down the sides and then you can decorate the cake with fruit, for example. In general, fashionable design. In the photo - red ganache)

Typically, for ganache, use one part chocolate to one part cream. For white chocolate, you can take two parts chocolate to 1 part cream, for milk chocolate - one and a half to one. Although 1 to 1 all these creams turn out well, then you just need to cool them properly. After cooling, this cream should be whipped and used as a filling for cakes.

And to level the cakes - under the mastic - you can use regular one, but if there is some complex shape, then it is better to prepare double ganache, that is, two parts of dark chocolate to one part of cream. I prepare ganache for mastic, so I make just such a cream in this master class.

But still, in my experience, it is not ganache that holds the shape of cakes best, but . That’s why I use delicious ganache for simple cakes, and cream for leveling more complex or multi-tiered ones. He never failed.

Products:

100 grams of cream 20-35%

200 grams dark chocolate

Ganache: recipe. How to make chocolate cream

1. Cut the chocolate into small pieces.

2. Add chocolate to cream.

3. Melt in the microwave or in a water bath (I used the microwave). At the same time, take it out and stir every 15 seconds. You need to stir first in the center until the chocolate combines with the cream in the very center, that is, an emulsion is formed. When it turns out to be in the center, then stir the whole cream, it will also quickly become homogeneous.

4. The chocolate was stirred and the cream became homogeneous.

5. Now put the cream in the refrigerator for several hours. Then beat with a mixer and it will gradually soften. If you are in a hurry, you can put it in the refrigerator for a while, the cream will become thicker, and you can already level the cake. You can put the cake in the freezer for a while if you need the cream to harden. Or immediately cover with mastic.

I have already written in detail. I suggest starting with the basic ones - ganache. Ganache is a mixture of cream, chocolate and butter in different proportions; additional flavoring ingredients are also allowed. But let's talk about everything in order.

The texture of the ganache is denser than usual creams; if you keep it in the refrigerator (both in a bag and in a cake), it becomes very dense - an excellent property for filling, you will find out why later.

Remember the approximate proportions for ganache:

— White chocolate ganache: 2 parts chocolate, 1 part cream (33%), 10% butter

— Dark chocolate ganache: 1 part chocolate, 1 part cream (33%), 10% butter

— Milk chocolate ganache: 3 parts chocolate, 2 parts cream (33%), 10% butter.

Butter is added here both for shine and to make the filling more tender and pliable when you bite into it. You don’t have to add it) In addition, you can replace some of the cream with thick puree (berry, fruit).

First, white chocolate ganache.

Preparing ganache is very simple - you need to melt the chocolate, mix with cream, wait for the mixture to cool and add butter. You can melt the chocolate in a water bath, pour in boiling cream, or simply break up the chocolate, pour in the cream and heat in the microwave.

I heat it in 15 second bursts: put it in the oven, heat it for 15 seconds. Take it out, mix well and put it back in the oven. Never overheat the chocolate, it will curdle. That's why we do 15 second pulses. Please note that both the cream and the cup heat up with the chocolate, which means that by stirring the whole mixture we melt it. Very comfortably.

Stir the mixture until smooth, let it cool slightly and add butter. Stir again. And pour it into a pastry bag.

Twist the bag (you can tie it with an elastic band or a clip for milk bags). Put it in the refrigerator. There it will harden fairly well in 3-4 hours; it’s ideal to keep it overnight. Before filling the macarons, it is better to take the ganache out of the refrigerator for an hour so that it reaches room temperature - this is the ideal temperature when it does not yet flow, but already holds its shape well.

Now for the dark chocolate ganache. Here I complicated it a little and added strawberry puree.

Everything is the same here. I replaced only half of the cream with strawberry puree. To do this, I pureed the berries in a blender.

When stirred to a homogeneous smooth mass, cool slightly again and add oil.

And then strain the strawberry puree through a sieve.

Mix and pour into a pastry bag. We also put it in the refrigerator.

Ganache is also made with milk chocolate (I gave the proportions at the very beginning). The principle at work here is taste and color. That is, you make the filling of the color and taste that you like best. Of course, the lighter the chocolate, the stronger the taste of the puree with which you will replace some of the cream. But I made these options to preserve the color (white and chocolate).

Apply the finished ganache (cooled) onto the macaron halves - strictly in the center, getting a ball 1 cm high. Cover the top with the other half and press slightly. This is how the ganache (and any other macaron filling) will be distributed perfectly evenly and to the height you need (some people like 2 mm, while others like 5 mm filling).

Place the finished pasta in the refrigerator (in an airtight container) for a couple of hours (ideally overnight). As a result, you will get strong pasta that will not fall apart, will handle transportation well (even in the warm season) and will delight you with its delicate elastic texture.

There are other more non-classical and (let alone) strange types of fillings. The rule is the same - if there are enough people in the comments, I will add more interesting recipes.

By the way, cream (especially for white ganache) can be flavored. That is, add mint, other flowers and herbs, and spices to them. Then heat to a boil and strain through a sieve onto the broken chocolate. Then everything is the same.

This way you get light, barely perceptible aromas of mint, lavender, and some use buckwheat!)

Every housewife used ganache at least once in her life to decorate homemade cakes and pastries. We will explain in detail what it is in our article, and at the same time we will present several recipes for making delicious chocolate cream. But first, let's look at the history of its creation.

Ganache - what is it?

Cakes and cakes topped with aromatic and delicious chocolate glaze will arouse the appetite even of those people who do not consider themselves lovers of sweets. This dessert coating is called ganache. What it is?

Ganache is a cream made from chocolate and cream that is used as a filling for candy, decorating pastries and cakes. It was first invented in France in 1850 in the confectionery of Sirodin. However, there are other versions of the origin of ganache. According to one of them, the famous cream was created thanks to the mistake of a young pastry chef who accidentally poured cream into a bowl of melted chocolate.

Depending on the desired consistency of the ganache, the ratio of ingredients used to prepare it varies. For glaze, the classic proportion of chocolate and cream is 1:1. If you need to get a thicker and fluffier cream for decorating cakes, the amount of cream should be increased.

Classic chocolate ganache

Since the preparation of the first cream, its recipe has been subject to changes and additions many times. According to the classic recipe, it is made from dark chocolate with a high percentage of cocoa and cream. To give a glossy shine, butter is added to the cream, and powdered sugar is added for sweetness.

Classic chocolate ganache is prepared in the following sequence:

Cream with a fat content of 35% (120 ml) is poured into a saucepan, heated in a water bath and brought almost to a boil. After this, the dishes are removed from the stove.
Pieces of dark chocolate with a cocoa content of at least 60% are added to the cream and left for 5-7 minutes. This time will be enough for the chocolate to melt. If it remains hard, the cream in the saucepan will need to be heated again in a water bath.
Powdered sugar (25 g) is added to the chocolate-cream mass. The ganache for the cake is thoroughly whisked.
As soon as the mass has cooled a little, 50 g of soft butter is added to it. Then it is well beaten with a whisk until smooth. Cover the cake with the prepared icing or use as a layer for croissants and pastries.

Rum ganache

If a cake or dessert is being prepared exclusively for adults, chocolate cream with the addition of rum or cognac will be an excellent decoration. It has a piquant taste and will definitely appeal to all exotic connoisseurs.

We offer a recipe for ganache with the addition of rum:

Prepare 250 g of dark chocolate, first crushing it into pieces by hand.
In a water bath or low heat, warm up the high-fat cream (250 ml) well, but do not boil.
Pour hot cream over the prepared chocolate. Using a whisk, thoroughly mix the mixture and bring the ganache until smooth.
At the very end of cooking, add a tablespoon of rum or cognac. Stir the mixture one last time, after which it can be used to decorate the dessert.

Cocoa ganache

This recipe is suitable just for the case when there is no chocolate on hand, and the process of preparing the dessert is already at the final stage and all that remains is to cover it with glossy glaze.

Ganache for the cake is prepared in this order:

Cream with a fat content of 35% (75 ml) is poured into a saucepan and heated on the stove until almost boiling.
Cocoa powder (3 teaspoons) is mixed with the same amount of powdered sugar.
The dry mixture is poured with hot cream and thoroughly kneaded until smooth and without lumps.
Add butter softened at room temperature (50-100 g). Its quantity varies depending on the desired consistency. If you need to get a thick cream, you need to put less butter, and vice versa.
The prepared ganache should be used immediately to cover the cake.

White chocolate cream cake decoration

This recipe produces a very beautiful glossy coating for dessert. But not all housewives know how to prepare white ganache. We'll tell you what it is in step-by-step instructions. The procedure for preparing the cream is as follows:

High fat cream 33-35% (50 ml) is heated to a temperature of 90 °C.
White chocolate (100 g) is crushed by hand in random order and poured with hot cream.
Using a hand whisk, the mixture is brought to a homogeneous state.
Lastly, butter (25 g) is added.
The ganache is mixed again. Now it can be applied on top of the cake or cooled in the refrigerator for 20 minutes and used as a cream layer for pastries. When preparing the ganache, no powdered sugar is added to it, since white chocolate is quite sweet. Additionally, you can add a few drops of rum, cognac or vanilla essence to the cream, which will make it more aromatic.

White ganache is ideal as a cake decoration, pie filling and meringue topping.

Covering for cake with mastic

The ganache prepared according to this recipe fits perfectly onto the surface of the product, simultaneously leveling it. In addition, it turns out smooth, shiny and very tasty.

Prepare ganache for mastic in the following sequence:

Place dark chocolate (100 g) broken into pieces into a thick-bottomed saucepan.
Add butter (100 g), slightly softened at room temperature, on top.
The contents of the saucepan are lightly mixed with a whisk, after which the dishes are sent to a water bath.
As soon as the chocolate has melted, remove the ganache from the heat, stir well again and refrigerate for 20 minutes.
The cooled chocolate mass should be used as a base for mastic.

Ganache with milk

Classic chocolate cream has a fairly thick consistency. But the ganache prepared according to this recipe is more like a sauce that can be served with pancakes, pancakes, etc.

The step-by-step preparation of chocolate cream with milk consists of the following procedure:

Whole cow's milk (350 ml) is poured into a saucepan. If necessary, it can be replaced with coconut if you do not consume animal products.
The milk is brought to a temperature of 90 -°C, after which sugar (50 g) is added and thoroughly mixed until completely dissolved.
Next, remove the saucepan from the stove. Add chopped chocolate (400 g) to the milk and leave for a few minutes until it melts completely.
Beat the mixture with a mixer at high speed. The finished ganache has a uniform consistency and glossy shine.

The key when making cakes is the finishing and decoration. The appearance of the dessert and the idea of its taste completely depend on this. To cover many desserts, confectioners use a special cream called ganache. But what is cake ganache and how to prepare it at home so that the dessert does not differ from the restaurant one?

Cake ganache - what is it?

A culinary term of French origin, ganache is a thick, solidified chocolate cream that is used to cover cakes, pastries, and as a candy filling. It smoothes the surface well and gives the dessert a rich chocolate taste. Ganache is a “capricious” product; in order to obtain the desired cream texture, you must strictly adhere to the preparation technology.

How to make ganache for a cake

To prepare ganache for coating cakes at home, you need to stock up on ingredients such as chocolate, sugar, milk (condensed milk, cream, sour cream), butter, and cocoa powder. The chocolate is heated in a steam or water bath, then the chocolate mass is mixed with other ingredients in a certain order, depending on the chosen recipe.

Recipes

Today there are many recipes for making cake ganache. There are chocolate creams with honey, milk powder, and based on various types of chocolate. Based on the composition of the chocolate cream, the preparation technology also changes. Choose your cake ganache recipe that is ideal for you and your family in appearance and taste.

Made from milk chocolate

Time: 20 minutes.
Number of servings: 15 persons.
Calorie content of the dish: 470 kcal/100 grams.
Purpose: for dessert.
Cuisine: French.
Difficulty: easy.

A delicious thick cream for covering the cake is made from milk chocolate. The recipe is very simple, it only requires two ingredients: chocolate and heavy cream. No sweeteners are added to this cake ganache, since milk chocolate contains a sufficient amount of sugar. The process of mixing the ingredients will require effort and persistence is required.

Ingredients:

milk chocolate – 5 bars;
heavy cream – 200 ml.

Cooking method:

Finely chop the chocolate bars with a knife or grind with a blender.
Pour the cream into a saucepan, put on fire, bring to a boil, stirring constantly.
Pour the chopped tiles into the hot cream and stir with a spatula until smooth.
This process may take a long time, but do not stop and continue stirring.
Pour the resulting mass into a glass or plastic form.
Cover with cling film so that there is no air between the film and the cream.
Leave to cool for 6-8 hours.
A few hours before using, remove the ganache to cover the cake until it comes to room temperature.

From cocoa

Time: 10 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 404 kcal/100 grams.
Purpose: for dessert.
Cuisine: French.
Difficulty: easy.

If you don’t have a chocolate bar on hand, you can make ganache for decorating the cake using cocoa powder. Using powdered sugar instead of sugar allows you to reduce cooking time; the powder dissolves much faster. Use ganache to cover the cake immediately after cooking. If the mixture will be used as a filling for sweets, then place the cream in the refrigerator for 8-12 hours.

Ingredients:

heavy cream – 80 ml;
butter – 50 g;
cognac – 40 ml;
cocoa – 30 g;
powdered sugar – 30 g.

Cooking method:

Bring the heavy cream to a boil, remove from heat.
In a separate container, mix cocoa powder and powdered sugar.
Gradually add hot cream to the dry mixture, stirring regularly.
Add softened butter, stir until smooth.
For flavor, add a couple of tablespoons of cognac or rum.

Made from dark chocolate

Time: 30 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 549 kcal/100 grams.
Purpose: for dessert.
Cuisine: French.
Difficulty: easy.

Basic recipe for making thick chocolate cream. This ganache for leveling a cake is ideal as a topcoat, decorating desserts, or a layer for biscuits. The cooking technology eliminates the possibility of chocolate cream separating. It is very plastic and pliable. During application, level the mixture with a silicone spatula or a hot dry spatula for the smoothest possible surface.

Ingredients:

dark chocolate – 180 g;
butter – 100 g;
heavy cream – 75 g.

Cooking method:

Place a saucepan with a small amount of water on the stove.
In a bowl that matches the diameter of the pan, break the chocolate bars and fill them with cream, straight from the refrigerator.
When the water in the pan boils, reduce the heat and place the prepared bowl on top.
Melt the chocolate, stirring regularly with a silicone spatula, be prepared for it to clump at first.
The result should be a smooth, shiny mass without lumps.
Remove the bowl and leave to cool to approximately 40°C.
Add butter into the warm mass, be sure to be at room temperature; if the butter is cold, the cream will separate.
Mix the chocolate mixture thoroughly, cover the top with cling film without an air gap and leave to cool for a couple of hours.
The setting time depends on the quality of the chocolate; the higher the quality, the faster the cream will set.

No cream

Time: 15 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 357 kcal/100 grams.
Purpose: for dessert.
Cuisine: French.
Difficulty: easy.

To prepare this chocolate cream, coconut milk is used instead of cream. If you choose bars that do not contain animal products, then this chocolate ganache for the cake can be eaten by vegetarians and people who fast. To reduce the calorie content of the product, brown sugar is used instead of the usual white.

Ingredients:

dark chocolate – 200 g;
coconut milk – 175 ml;
brown sugar – 50 g.

Cooking method:

Use a knife to cut the chocolate bars as small as possible.
Shake the coconut milk, pour into a saucepan, add brown sugar and dissolve.
Heat the contents of the saucepan to a temperature of 90°C.
Pour the hot mixture over the chopped chocolate, after a couple of minutes, stir everything with a spatula or whisk until the slices are completely dissolved.

With condensed milk

Time: 15 minutes.
Number of servings: 10 persons.
Calorie content of the dish: 516 kcal/100 grams.
Purpose: for dessert.
Cuisine: French.
Difficulty: easy.

This recipe for ganache for cake with condensed milk is best prepared immediately before use. It smoothes out existing unevenness in the dessert well. The slightly frozen cream can be transferred to a pastry bag and decorated with original nozzles. Use so-called “raw” condensed milk; toffee will not work in this case, it is too thick.

Ingredients:

chocolate – 240 g;
butter – 180 g;
condensed milk – 100 g;
cocoa – 20 g.

Cooking method:

Prepare the oil, it should be at room temperature.
Melt the chocolate chips over a double boiler, stirring regularly.
Beat the softened butter with a mixer until fluffy.
Continuing to beat, add condensed milk and cocoa.
Pour in the chocolate in a thin stream, beat at minimum speed or stir with a spatula.
Set the cake ganache aside for 5 minutes so that it sets a little, then you can start decorating the dessert.

With milk powder

Time: 15 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 505 kcal/100 grams.
Purpose: for dessert.
Cuisine: French.
Difficulty: easy.

Confectioners often add milk powder to sweet products. It gives desserts a more concentrated milky taste. In this recipe, the dry mixture is diluted with whole milk, but regular drinking water can be used instead. If powdered milk is used due to dietary requirements, then another sweetener can be used instead of granulated sugar.

Ingredients:

dark chocolate – 150 g;
butter – 110 g;
whole milk – 60 ml;
powdered milk – 50 g;
sugar – 25 g.

Cooking method:

Grate the chocolate on a coarse grater or chop it in any convenient way, melt it in a water bath.
In a separate bowl, mix the milk powder with sugar, dilute the mixture with whole milk and heat in a water bath to about 50°C.
Start beating the soft butter and gradually add the entire milk mixture.
Pour melted chocolate into the creamy mixture in a thin stream and mix until smooth.
Use immediately after preparation.

With honey

Time: 15 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 465 kcal/100 grams.
Purpose: for dessert.
Cuisine: French.
Difficulty: easy.

Honey is added to this cake ganache cream as a sweetener. It is better to use natural liquid honey. If you were unable to get this type, then it is better to use sugar syrup instead of candied honey. To prevent the ganache from separating, all components should be at approximately the same temperature during mixing. This variation of cake ganache is best used immediately after preparation.

Ingredients:

dark chocolate – 100 g;
heavy cream – 60 ml;
honey – 50 g;
butter – 40 g.

Cooking method:

Heat the cream and honey in a water bath.
Add the crushed chocolate bar to the well-heated mixture and, without removing it from the water bath, bring until smooth.
Remove the mass from the heat and cool to a temperature of 40-50°C.
At this time, melt the butter in a saucepan and add to the cooled mixture.
Mix everything until smooth.
Use the finished glaze to decorate the cake.

Recipe for mastic

Time: 25 minutes.
Number of servings: 18 persons.
Calorie content of the dish: 308 kcal/100 grams.
Purpose: for dessert.
Cuisine: French.
Difficulty: easy.

A cake with fondant ganache will be a real table decoration. The recipe uses white chocolate. You can leave the ganache in the classic white color or add food coloring and give the cream the desired shade. You can add a little rum or liqueur to the chocolate mass, you can also soak the cake layers in alcohol, then the dessert will have a unique taste and aroma.

Ingredients:

white chocolate – 400 g;
milk – 400 ml;
sugar – 100 g.

Cooking method:

Heat the milk and melt the sugar in it.
Cut the chocolate bars into small pieces, add to milk, melt, stirring regularly.
Remove the cream from the heat and cool to room temperature.
Beat the cooled cake ganache with a mixer or whisk.
Cover the container, cling film will do the job perfectly, and leave for half an hour.
You can cover the cake with a dense mass or use it as a layer.

With orange zest

Time: 20 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 336 kcal/100 grams.
Purpose: for dessert.
Cuisine: French.
Difficulty: easy.

The cake ganache with orange zest is very tasty and aromatic. According to the recipe, it is immediately heated together with the chocolate, but so that the zest does not lose its aroma from heat treatment, it can be added directly to the finished cream. This recipe also does not use sugar; if this cream is too bitter for you, then you can add any sweetener to your taste.

Ingredients:

dark chocolate – 200 g;
milk – 150 ml;
orange zest – 20 g;
butter – 20 g;
salt - a pinch.

Cooking method:

Grate chocolate bars into a bowl on a coarse grater, add orange zest.
Heat the contents of the bowl in a water bath, stir until the mass becomes homogeneous.
Separately, heat the milk with a pinch of salt.
Without removing the bowl from the water bath, add soft butter to the chocolate mixture and stir well.
Pour milk into the mixture in a thin stream, mix, after a minute remove the cream from the heat.

Housewives often make a number of mistakes when preparing thick chocolate-based cream. Tips from professional confectioners will help you eliminate them and prepare the perfect chocolate ganache for coating the cake:

Chocolate. To prepare the cream, it is better not to use milk bars; give preference to dark chocolate with a high content of more than 65%. Such tiles will melt well, the finished cream will be shiny and harden well.
Sugar. Optional component, add different sweeteners based on your taste preferences. It is best to use powdered sugar, invert syrup or liquid honey for these purposes.
Dairy products. They are designed to dilute the taste of the cake ganache and make it more pliable. Dairy products do not allow the chocolate mass to completely harden.
Oil. Very often added to cream, it gives a special shine and creamy taste. It is better to choose natural butter with a fat content of 82%. It should be at room temperature while cooking.
Cocoa. Instead of chocolate, you can use high-quality cocoa powder. Often, a spoonful of cocoa is added to melted chocolate to enhance the flavor and color of the cream.
Salt. To highlight the sweetness and overall chocolate flavor, add a pinch of salt to the cake ganache.
Consistency. The cream can separate for several reasons: if you add cold butter, overheat cream or chocolate, and so on. You can save the situation as follows: heat the stratified mass to a temperature of 40-50°C, then punch it with a submersible blender.

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