Chocolate Truffle Ganache Torte II
- Ready In:
- 2hrs 20mins
- Ingredients:
- 3
- Yields:
-
10 slices
- Serves:
- 10
ingredients
- 450 g chocolate, broken into pieces (extra bitter)
- 1 liter whipping cream, at room temperature
- Dutch-processed cocoa powder
directions
- Very slowly melt the chocolate in a bowl over a pan of simmering water (* It is essential that the water does not touch the bowl and that the chocolate is not stirred). As soon as the chocolate becomes liquid remove the bowl from the pan. * Let the chocolate cool slightly but do not allow to set.
- Whisk the cream in a large bowl until it forms very soft peaks.
- Take a large spoonful of the cream and quickly fold it into the chocolate until it is completely combined and there is no white visible then immediately fold this mixture into the cream stir to combine and pour into a 20 x 5cm (8 inch)cake pan with removable base.
- Chill for at least 2 hours before turning out on to a plate.
- Dust top with cocoa powder.
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RECIPE SUBMITTED BY
<p>I am native Bulgarian and I have enjoyed cooking since little. I love trying foods from different cultures and experimenting with foods that I am not familiar with. <br />I hope you get to enjoy some of the recipes I am posting on my blog.</p>