Chocolate ganache is the simplest thing to make although it takes a bit of patience to know when it's exactly the right consistency for your need.
Chocolate ganache can be used as a filling (think macarons), dip, spread, frosting, drizzle, or glaze. It can be made with
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almost any type chocolate - I use dark bittersweet though I often use chocolate infused with mint, orange, blueberry, chili, etc (I use Lindt brand). I've made it with Toblerone.
I'll give you proportions/recipes for ganache drizzle, ganache filling, & ganache frosting.
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INGREDIENTS
¾ cup (3 ½ ounces/about 100 grams) coarsely chopped dark chocolate * SEE NOTES
½ cup (125 ml) heavy cream
*note: I use either a bittersweet Lindt Excellence 70% or Lindt Excellence Doux 70% although a darker, more bitter chocolate can be used. I sometimes
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use a chocolate infused with flavor such as mint, orange, blueberry, etc. Lindt makes excellent ones.
*note: to use the ganache as a filling for macarons or other cookies, increase the chocolate to 4 - 4 ¼ ounces (115 - 120 grams)
Place the chopped chocolate in a medium
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4/ heatproof glass or pyrex bowl. Pour the cream into a small saucepan. Slowly heat the cream until it comes just to the boiling point. Pour the cream immediately over the chopped chocolate and stir until it is smooth and creamy.
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Allow the mixture to cool, stirring every few minutes, until desired consistency.
To use as a drizzle, you want it thickened & smooth but pourable. You want it to drizzle easily but thick enough to hold it’s shape & cling to the dessert without running off and puddling
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on the plate. Too thick & it won’t pour.
You can leave it to cool a bit longer, even a short time in the refrigerate, if you want to use it to pipe (to fill macarons, for example) or spread.
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For a chocolate ganache frosting
4 ¼ ounces (120 grams) dark or semisweet chocolate, coarsely chopped
½ cup (125 ml) heavy cream
1 tablespoons unsalted butter (or salted, depending on use)
Place the chopped chocolate in a medium heatproof glass or pyrex bowl.
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cream & butter just to the boil together in a small saucepan over medium heat. Immediately pour the hot cream & butter over the chocolate & stir carefully until the chocolate is melted & the mixture is smooth, creamy & perfectly blended.
Allow to cool, stirring
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occasionally, until thick enough to spread on the cake without it being too thin that it will run off the sides of the cake. It should be spreadable in about an hour.
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And just to tease.... all ganache. If in doubt, ganache.
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And then there are truffles which is glorified fancy-pants ganache.
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Let’s do this! This is a long one but it has to be said: as you go into the voting booth or fill out your ballot, it’s worth noting that TRUMP’s and the GOP policies aren’t and never have been constructive. They’re completely DESTRUCTIVE. They have or plan to: 1/
*gut & destroy safety, health, wage, food safety, workplace protections & regulations
*limit or kill unemployment benefits, wage equality, minimum wage increase
*get rid of Social Security& Medicare & throw people off Medicaid
2/
*overturn abortion rights, limit women’s bodily autonomy
*ban IVF & contraception
*destroy healthcare…or privatize it
*cage migrants & mass deportation
*destroy NATO & our relationship with our allies
*overturn same-sex marriage
*destroy education
3/
Dark chocolate, hazelnuts, a hint of coffee, this is an intensely chocolate cake that is dense & moist but surprisingly light... a torte. Let's bake!
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INGREDIENTS
7 ounces (200 grams) dark chocolate 70%
10 tablespoons (150 grams) unsalted butter
4 eggs, separated
½ cup + 2 tablespoons (120 grams) granulated golden or light brown sugar (cassonade/demerara)
2 tablespoons instant espresso powder
MORE
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1 cup + 2 tablespoons (100 grams) finely ground hazelnuts or almonds
Vanilla
Salt
Preheat the oven to 325°F (about 170°C). Prepare a square 9-inch (23-cm) pan or one of similar volume by lining the bottom with parchment, leaving enough parchment overhanging two sides of
Summer is really trying to push itself in through the clouds and overcast skies and I am really ready for berry season! We need a recipe, right? Here's my
Berry Cinnamon Coffee Cake
Ready to bake, friends? Just follow the thread.
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INGREDIENTS cake
1 1/3 cups (170 grams) flour
¾ teaspoon baking powder
¼ teaspoon baking soda
¾ teaspoon cinnamon
¼ teaspoon salt
6 tablespoons (85 grams) unsalted butter, softened to room temperature
1 cup (200 grams) granulated white sugar
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2 large eggs
1 teaspoon vanilla 2/3 cup sour cream, plain Greek yogurt or lowfat fromage frais
So, my lovelies, here is another Passover cake racipe for you! And you don't have to celebrate Passover to love it, but if you celebrate Passover, you'll love it!
Chocolate Espresso Pecan Torte for Passover
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INGREDIENTS
¾ cup (150 grams) sugar, divided
½ cup (125 ml) water
6 oz (175 g) fine-quality, semisweet or bittersweet chocolate or a combination of the two, coarsely chopped *
6 large eggs, separated
Pinch salt
1 ½ - 1 ¾ cups (150 – 180 g) pecan halves
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3 tablespoons matzoh cake meal (can be replaced with flour or gf flour)
1 ½ teaspoons fine instant espresso powder
1 teaspoon vanilla
* I use Lindt 70% dark chocolate, 100 grams Doux or mild semisweet and 75 grams dark bittersweet
My favorite Passover cake and one of my most popular recipes of forever and I promised you this:
Lemon Almond Sponge Cake with Warm Lemon Sauce
It's Passover-friendly and gluten-free! Just follow my instructions....
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INGREDIENTS
For the sponge cake:
4 large eggs, separated
1 cup sugar
Finely grated zest & juice from ½ lemon, preferably organic or untreated
¼ teaspoon vanilla
½ cup ground almonds
½ cup potato flour
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Pinch salt + few drops lemon juice for whites
Handful slivered blanched almonds to decorate, optional
For the warm lemon sauce
2 cups water
1 cup sugar
Finely grated zest and juice from 1 lemon, preferably organic or untreated
Super easy to throw together, just mix all the dry ingredients in one bowl, the wet in a measuring cup, then whisk together. And the cake is fabulous, super moist, light, tender, with a
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delicate orange flavor & berries. It can easily be done with lemon instead of orange, and jam instead of berries. Try it with a good gluten-free all-purpose flour.
INGREDIENTS
2 cups (280 grams) flour
1 cup (200 grams) sugar
2 teaspoons baking powder
½ teaspoon salt
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1 cup (240 ml) milk
¼ cup (60 ml) vegetable oil
1 egg
Finely grated zest of 1 large orange (or 2 lemons)
2 tablespoons fresh orange juice (or lemon juice)
1 cup blueberries (or 2 or 3 tablespoons blueberry jam)