Chocolate ganache for the cake layer
- Proteins: 4.9 g
- Fats: 34.5 g
- Carbohydrates: 52.5 g
- Total time:
-
Complexity:
A simple recipe.
- Number of servings: 1
This is the simplest, most classic chocolate ganache recipe for a cake filling. It requires only two ingredients. The cream has an airy consistency and a delicate, creamy flavor. I recommend making the base in advance, as it will need to rest in the refrigerator for 3-4 hours.
-
White chocolate (callets)250 G
-
Cream 33%190 G
Pour the cream into a saucepan, place over low heat and bring to a boil.
Pour hot cream over white chocolate.
Leave the chocolate like this for 1-2 minutes to melt.
Mix the ingredients lightly.
Beat the chocolate-cream mixture until smooth.
Cover the ganache with cling film and place in the refrigerator for 4 hours.
Take the cooled cream out of the refrigerator and remove the film.
Beat the ganache at high speed with a mixer until fluffy. It's important not to overbeat the cream, otherwise it will separate.
Gently stir the ganache with a spatula.
We transfer it into a pastry bag.
We spread the cream on the cake layers and assemble the cake.
Bon appetit!
- 30 min
- 254 kcal
- 5026
- 20 min
- 542 kcal
- 291
- 30 min
- 298.4 kcal
- 373
- 2 hours 30 minutes
- 302 kcal
- 392
- 20 min
- 310.8 kcal
- 377
- 10 min
- 624.9 kcal
- 699
- 30 min
- 260.15 kcal
- 1769
- 2 hours
- 191 kcal
- 520