Chocolate Ganache Prep: 5 min; Cook: 5 min; Cool: 10 min Makes 16 servings 2/3 cup whipping (heavy) cream 6 ounces semisweet baking chocolate, 1. Heat whipping cream in 1-quart saucepan until hot but not boiling; remove from heat 2. Stir in chocolate until melted. Let stand 5 min- utes. Ganache is ready to use when mixture mounds slightly when dropped from spoon. Mixture becomes firmer the longer it cools. Frosts one 13x9-inch cake or covers one 8- or 9-inch cake layer 3. To frost, place cake layer on wire rack over waxed paper. Pour ganache in center of cake; tilt wire rack so it flows evenly over the top and down to cover the side 1 Serving: Calories 80 (Calories from Fat 55); Fat 6g (Saturated 4g); Cholesterol 10mg; Sodium 5mg; Carbohydrate 7g (Dietary Fiber 1g); Protein 1g
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