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post #16 of 23
Here's the caramel ganache recipe. It's a little work but sooooo good. It's from Herme's chocolate desserts. There is something about his recipes that taste light on the tongue but are really rich. The cake should be in the fridge once decorated but take out an hour or so before serving so the ganache is not too hard. Also, you want the best chocolate you can get.

Chocolate caramel ganache

6 ½ ounces bittersweet chocolate, finely chopped(food processor works great)
4 ½ ounces milk chocolate, finely chopped

combine chocolate in a heat proof bowl and set aside

2/3 cup granulated sugar
1 ½ tbsp salted butter
1 cup plus 2 tbsp whipping cream

1 ½ cups unsalted butter(3 sticks)

Put one third of sugar in the bottom of heavy bottomed pot over medium-high heat. When it starts to melt, stir with wooden spoon. Once completely melted, add another third of the sugar. Once that is melted, add the last third of sugar. Cook till amber color reached(be careful it does not burn). Add butter-careful it will foam up. Once butter is combined, add the cream. Bring the cream to a boil. Pour half of this over the chocolate and stir until smooth(the small the chocolate is chopped, the faster it will combine). Once smooth, add the rest of the cream and stir until smooth.

While the chocolate mixture cools, take the room temperature butter and with either the mixer on low speed(paddle) or with a rubber spoon, soften until it looks like mayonnaise. Do this slowly-you do not want a lot of air in the butter. It should take about 10 minutes.

Gently stir the butter into the chocolate with a rubber spatula-you dont want a lot of air bubbles. Stir until the mixture is smooth-this can take a little while.
Let sit for an hour or so, stirring occasionally until spreadable consistency. The longer it sits, the thicker it gets. I was able to pipe borders with it once it had cooled enough.

Sandra
post #17 of 23
Thread Starter 
Quote:
Originally Posted by Mac

Melissa--
My ganache recipe is:
1 cup heavy whipping cream
2 Tblsp. butter

Heat to just boiling--stirring occasionally. Remove from heat and pour over 12 oz. of chocolate chips (I use Giradelli), let sit for 5 minutes then whisk till smooth. Cool to room temp then pour over cake.



Sounds yummy but here's a question sure to reveal just how much of a beginner I am...do you pour the ganache over your regular icing or do you use it INSTEAD of your regular icing?

Thanks.
Melissa
post #18 of 23
Thread Starter 
Quote:
Originally Posted by Ironbaker

Melissa, I got a caramel filling recipe from here, posted by Abbey. It is my favorite filling now and OH SO GOOD! All you need is:

1 jar or caramel ice cream topper
1 softened block of cream cheese
1-2 cups of powdered sugar.

Good luck....my mouth is now watering. icon_razz.gif



I'm definately going to use this. Thanks!
Melissa
post #19 of 23
Melissa--
You can use it either way. I prefer to frost with chocolate buttercream first then pour on the ganache. Nothing like going into chocolate overload and, by golly, some days we just need that. Ha! Ha!!!
I can do all things through Christ who strengthens me.

"Quality Cakes Aren't Cheap and Cheap Cakes Aren't Quality"

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I can do all things through Christ who strengthens me.

"Quality Cakes Aren't Cheap and Cheap Cakes Aren't Quality"

It's not "just cake!"
Reply
post #20 of 23
Quote:
Originally Posted by melissavisnicsheffel

Do you think it would be possible to use a caramel ice cream topping?



Yes that is what I do. Just make sure it is the thick kind.

You can also make Dulce De Leche:

"Boil a can of sweetened condenced milk (not evaporated milk), unopened and always covered with water, boil for 2 to 2 1/2 hours, the longer you boil the thicker it is, it comes out a caramel, be sure to open the can when it is completely cool."

I use Wilton's Ganache recipe. I have seen others, but this one has always worked well and tasted good to me. icon_smile.gif
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post #21 of 23
Quote:
Originally Posted by Mac

You can use it either way. I prefer to frost with chocolate buttercream first then pour on the ganache. Nothing like going into chocolate overload and, by golly, some days we just need that. Ha! Ha!!!



I agree with this! Not only can you not have too much chocolate, BUT it helps give you a pretty cake in the end. If you torte and fill the cake, icing it with buttercream will give you a smoother surface to add your ganache too.

So extra hints to ganache:
Ice your cake on a cake board that is the same size. Place the cake and cake board on a wire rack over a cookie sheet. I usually use wax paper on the cookie sheet so you can easily save the left over.

Chill your cake, so that it is very cold. By pouring ganche over a cold cake it will help you get a thicker layer of ganache on it.

Let this harden up. Then move your cake and cake board to a larger cake board. Decorate and enjoy! icon_smile.gif
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post #22 of 23
momlovestocook - I made the caramel chocolate ganache tonight and YUMMY! It tastes fantastic. I hope I did it right. The butter (3 sticks!!!!!) is supposed to melt into the chocolate, right?
Ali
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Ali
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post #23 of 23
Yes, the butter is supposed to melt into the ganache. Glad you like it.

Sandra
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