Ganache

1 cup heavy whipping cream
8 ounces bittersweet or semisweet chocolate, cut into 1/4-inch pieces

In a medium saucepan, bring the cream to a simmer.  Remove from the heat, add the chocolate, and swirl the pan to make sure all the chocolate is submerged in the hot cream.  Allow to stand for 3 minutes.

Whisk until smooth, but don't overmix or the glaze will be riddled with bubbles.  Strain the ganache through a fine wire-mesh strainer into a medium bowl.  Cool to room temperature, then use immediately. 

To glaze a cake, place it on a rack set in a pan.  If the cake is round, start at the top center and pour the glaze in an ever-widening spiral to the edge of the cake.  Quickly, using the side of the blade of a large metal spatula, sweep the excess off the top of the cake, pressing very gently.  Then use the tip of the spatula to touch up the sides if necessary with the glaze that has dripped onto the pan.  Leave the cake on the rack until the glaze sets, then move it to a platter.

Makes about 1 pound, enough to glaze a 9-inch cake.


From Perfect Cakes by Nick Malgieri