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Print this Recipe    Ganache

Chocolate Ganache Cake

9 ounces semisweet chocolate, chopped
6 ounces unsalted butter
5 eggs, separate out yolks
1 cup sugar
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 teaspoon cream of tartar

2 tablespoons unsalted butter
1 cup whipping cream
2 tablespoons sugar
1 pound semisweet chocolate, chopped
1 teaspoon vanilla extract

Preheat oven to 350. Butter a 9 inch cake pan. Line the bottom of
the pan with parchment or waxed paper and butter the paper. Put
the chocolate and butter in a small saucepan and, over low heat,
melt, stirring, until smooth. Set aside. Put the egg yolks in a
large mixer bowl and mix at medium speed for 10 seconds. Add 1/2
cup of the sugar and beat until mixture thickens and lightens in
color, about 1 minute. Decrease speed to low and add in the chocolate
and vanilla. Add flour and mix until no white streaks are visible.
Put the egg whites and cream of tartar in a large mixer bowl and
beat until soft peaks form. Slowly add remaining 1/2 cup sugar. 1
tablespoon at a time. Fold in 1/3 of the egg white mixture. Fold
in remaining egg whites. Pour batter into prepared pan and bake
until a toothpick inserted in the center comes out clean, about 35
minutes. Cool the cake in the pan. Use a sharp knife to loosen
cake. Invert onto serving platter and remove paper.

In a medium saucepan, over medium low heat add butter, cream and
sugar. Heat mixture to 175 degrees. Do not boil. remove from heat
and stir in chocolate. Add vanilla and stir ganache until smooth.
Remove 1 cup ganache and set aside at room temperature to cool and
thicken. Pour remaining ganache into a large bowl, press plastic
wrap onto the surface, and refrigerate 30 minutes. Whisk the cold
ganache until it changes from a dark to medium chocolate color,
about 30 seconds. Spread ganache cream over cake, then refrigerate
for 30 minutes. Pour the reserved lukewarm ganache over the cake,
spreading evenly with a metal spatula and allow to run down the
sides. Serve.


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