Recipe by Kay D.
This recipe is from Colette Peters, in a wonderful book called Cakes To Dream On. This is one of the many recipes I tested when making my daughter's first birthday cake. Fabulous filling, couldn't ask for any better. I made one batch using almond extract, and one using 1/2 vanilla and 1/2 orange extract.
Top Review by GaylaV
This is very rich and very good. It takes a very long time to set up although that may be because I cut down the chocolate to 8 ounces (which is a whole box of Bakers semi-sweet). I did put it in the fridge and it did thicken so just be prepared for a wait. It did not need more chocolate in my opinion! No complaints at our birthday table. Thanks for the recipe.
- 12 ounces semisweet chocolate (chips or chopped blocks, I used 60% bittersweet)
- 1 cup heavy cream
- 2 teaspoons extract (optional) or 2 teaspoons flavoring (optional) or 2 teaspoons liqueur (optional)
Directions See How It's Made
- Put the chocolate in a large bowl.
- In a small saucepan, heat the cream just until it starts to bubble.
- Pour the cream over the chocolate; make sure all the chocolate is covered by the cream (push some pieces down if you need to).
- Cover the bowl and let it sit there, undisturbed, for 10 minutes, until the chocolate has melted.
- Whisk the mixture until the chocolate is dark and shiny, then cool to room temperature, or stick it in the fridge until ready to use.
- If you refrigerate the filling before you put it on the cake, it will get very hard, and you'll need to pop it in the microwave for a few seconds to loosen it up.
- You can, of course, pour it over the top of cake while it's still warm for a beautiful, smooth, shiny ganache topping.