Ganache is a French term referring to the smooth, velvety mixture of chocolate and cream. The proportions can vary, but the basic form is equal weights of chocolate and cream. The quality of the ganache of course depends on the quality of the chocolate used. It is important to use good quality, pure chocolate. Do not use chocolate that has vegetable fat listed as an ingredient. If the cake is to be refrigerated, chill the cake first. This will ensure that the ganache will not lose its shine when the cake is placed in the refrigerator. To cover a cake, crumb coat it with a thin layer of ganache and then chill until the crumb coat has set. Then place the cake on a wire rack over a catch tray and quickly frost it with the ganache. Ganache can be made in the microwave, but with half a pound of good quality chocolate I prefer to control the melting process so I use a saucepan. Leftover ganache can be strained and used to make truffles. The recipe makes about 1 cup of ganache, enough to frost a 9 inch cake.

1 cup heavy whipping cream
8 squares [8oz] of semi-sweet chocolate

• Bring 1 cup of heavy whipping cream to boil.
• Lower heat and stir in 8 squares or 8 oz of semisweet chocolate broken into bits.
• Stir briskly until melted and smooth and then remove from heat.
• The ganache will thicken as it cools.
• Use the ganache right of way.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!