I was having a chocolate craving one day, and I wanted something decadent, and delicious, So here is what I came up with...It is sooooooo good, and so simple.It looks alot more difficult than it is.Cook time includes setting time for ganache.
(5 ounce) hershey symphony chocolate bars with almonds and toffee (this is the big bar)
Serving Size: 1 (223) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 429 g62 %
Total Fat 47.7 g73 %
Saturated Fat 20.1 g100 %
Cholesterol 164 mg
Sodium 476.5 mg
Dietary Fiber 2.7 g10 %
Sugars 39.5 g158 %
Protein 7.2 g
Prepare cake according to package directions.Pour into a decorative Bundt pan, and bake according to package directions.
Remove cake from oven, cool in pan 10 minutes, remove cake frompan and cool on wire rack completely.Place cake on serving plate.
Pour heavy whipping cream into heavy sauce pan. Cook, over medium heat, stir occasionally, so not to scorch. Cook just until cream begins to boil.Remove from heat.
Add chocolate chips to whipping cream, stir constantly until chocolate is completely melted and smooth. Stir in vanilla extract.
Pour chocolate into a bowl. Place in refrigerator, stir every 10 minutes, for 1-2 hours ( It seems to be different for me everytime), until chocolate is amost spreading consistency, but will still drip from sides of cake.
Spread ganache over entire cake, be generous.
With a potato peeler, shave chocolate bar over cake, making chocolate shavings, fall over frosted cake. Do as many as you like.