- Break up the 70% dark chocolate into smallish pieces. Food process it; it’ll sound like bricks being thrown on your roof at first. Then transfer into a mixing bowl.
- Heat the cream in a small saucepan over a medium heat. On the induction hob I turned it to P2. Bring just to the boil. It will start bubbling and watch very carefully because if it boils for a few seconds it will boil out of the pan. When the cream has come to the boil, pour over the chopped chocolate, and whisk until smooth.
- Allow the ganache to cool slightly before pouring over the cake. Start at the centre of the cake and work outward.
- For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.
We now have space in one of our fridges as most of the party food was consumed. It was delicious. Thank you Lisa and Mark. Superb cheeses!