Dark Chocolate Filling, Frosting and Sauce

By norsegal8

Classic ganache frosting usually has equal amounts of chocolate and cream. Since I find this consistency is just a shade too stiff to adhere well to cakes, I have very slightly increased the amount of cream so that the frosting is fudgy and thick while still able to cling to the cake. This ganache also makes a superb sauce for a chocolate charlotte, ice cream or poached pears.
Because dark ganache is so rich and chocolaty, 3 cups is sufficient to frost and fill two 9-inch round cake layers. The fudgy texture blends best with butter cake, preferably chocolate, as the ganache will overwhelm a more gently flavored cake. It also happens to blend wonderfully with a chestnut butter cake.
My preference is a dense unbeaten ganache, but, if you would like to try a slightly airier version with the same intensity, use the optional butter (about 1 teaspoon per ounce of chocolate) and beat the ganache slightly. The optional Cognac heightens the elegance of the chocolate without importing any bitterness.

Ingredients

• 12 ounces bittersweet chocolate
• 1 2/3 cups cream
• 1/4 cup unsalted butter, softened (optional)
• 2 tablespoons Cognac

Details

Servings 2

Preparation

Step 1

1. Break the chocolate into pieces and process in a food processor until very fine. Heat the cream to the boiling point and, with the motor running, pour it through the feed tube in a steady stream. Process a few seconds until smooth.

2. Transfer to a bowl and cool completely. Gently stir in the optional butter and/or Cognac. Allow to cool for several hours until of frosting consistency.

3. If using the butter, whisk for a few seconds to aerate. The color will lighten.

4. To use as a sauce, reheat until pourable if made ahead, using a double boiler of a microwave on low power, stirring every 15 seconds.


VARIATION
Praline Ganache: Add 1/3 cup praline paste to the chocolate before processing.