Tuesday, February 21, 2012

A Dandy Decadant Dessert

F14
Last week, I posted about the Valentine's Day Dinner my husband and I hosted for some friends. We served a wonderful dinner of pork loin, steamed asperagus and orzo. However, as an avid baker, it was the dessert that I really had fun creating.

What better dessert to serve on Valentine's day than one containing chocolate! So, in honor of the romantic holiday, I presented each guest with an individual heart shaped chocolate cake with freshly whipped chocolate ganache center and topped with a smooth chocolate ganache glaze.

Heart-Shaped Cupcake Mold
To create the individual desserts, I baked the cakes in my silicone heart shape cupcake pan...available at orientaltrading.com.


once cooled...I cut the cakes in half and iced the center with the whipped ganache.

 
After reassembling the cakes, I then covered each with a simple chocolate ganache glaze.

Before serving, I piped the leftover whipped chocolate ganache onto the plate and added fresh raspberries for a nice presentation. 

Once, I had everything in place they were ready to serve!

To make your own chocolate ganache follow the simple recipe below by Savorysweetlife.com:

Chocolate Ganache Recipe 3 Ways
Prep time: 3 mins Cook time: 5 mins Total time: 8 mins Serves: 1.5 cups
Three different ways to use ganache as frosting, filling, and for piping.

Ingredients
12 ounces chocolate, chopped into small pieces
1 cup heavy cream
Optional 3 tablespoons flavored liqueor (I did not add the flavored liqueor, but you can!)

Instructions
Place chocolate pieces in a large bowl. Heat heavy cream on medium high until it comes to a boil. Remove from heat and immediately pour cream over chocolate and stir until completely mixed and glossy. Allow ganache to cool before pouring over cakes as a glaze. The longer you allow the ganache to cool, the thicker it will set. Typically I stick mine in the refrigerator so it is slightly cold before whipping. For piping or frosting, allow the ganache to completely cool and set up. When you are able to spoon the ganache and it can hold its texture, it is ready for piping.

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