Brazilian recipe
Easy Chocolate Ganache for Cakes (Cobertura de chocolate para bolo)
Whip up a smooth, glossy chocolate topping in minutes. Perfect for filling or glazing your favourite bakes.
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Ingredients
1 tin of double cream
2 large bars of dark chocolate, chopped
2 large bars of dark chocolate, chopped
Where to find ingredients
You can find double cream and good quality dark chocolate bars in the dairy and baking aisles of any major supermarket or high-street grocer. For a richer flavour, opt for chocolate with a cocoa content of at least 70%.
Preparation method
- Warm the double cream in a bain-marie over a gentle heat.
- Add the chopped dark chocolate to the warmed cream.
- Stir continuously until the chocolate has completely melted and the mixture is smooth and emulsified.
- Use immediately as a filling or topping for your cake.
Observations
This chocolate ganache recipe is a staple in Brazil, cherished for its simplicity and depth of flavour. Comprising just two main ingredients, it transforms into a rich, decadent finish that is as versatile as it is delicious.
It serves as a quick and reliable solution for elevating any sponge cake, providing that essential touch that appeals to every sweet tooth. Its velvety texture and the sophisticated notes of dark chocolate make it a must-have in your repertoire of home-baked treats.
It serves as a quick and reliable solution for elevating any sponge cake, providing that essential touch that appeals to every sweet tooth. Its velvety texture and the sophisticated notes of dark chocolate make it a must-have in your repertoire of home-baked treats.
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