Ganache

This very week, Two Tarts turns one year old! And what does our yearling blog deserve other than a chocolate cake? Well, we think it deserves a chocolate cake covered in rich and decadent ganache.

I'd never made ganache before. I'd never even considered making ganache. It is one of those confections that sounded so fancy-pants that I figured it was reserved for accomplished pastry chefs only. Turns out that it is really, really easy. 

Ganache involves only two ingredients: heavy cream and bittersweet chocolate. A little heating and a little whisking, and you've got yourself a very impressive and surprisingly versatile finishing touch for your dessert. While it is still warm you can use it as a glaze, or you can let it come to room temperature and use it as a frosting or filling. You can even use it to make truffles. Keep an eye out for the cake that we covered with ganache later this week.

Ganache

Adapted from French Farmhouse Cookbook

• 2 cups heavy cream

• 15 oz bittersweet chocolate, broken into pieces

Heat the cream over medium-high heat to just below a simmer. Remove from the heat, and add the chocolate piece by piece, stirring as it melts, until blended. While it is still quite warm, use as a glaze, or let cool for a few minutes until it is the consistency of a thick but easily spreadable frosting.