YOU WILL NEED
- 6 tablespoons melted butter
- 1 cup water
- 1 egg, large and lightly beaten
- 4oz heavy cream (1/2 cup)
Remove 1 clear bag, unlabeled from your pouch, set aside (chocolate ganache)
DIRECTIONS
- Preheat oven to 350F
- Line an 8 inch springform pan or 8x8 square pan with parchment paper and set aside
- In a large mixing bowl empty contents found directly inside your pouch into the bowl. Add your egg, water and melted butter to your mixture and using a wooden spoon blend your wet and dry ingredients together just until they are blended.
- Transfer your cake batter to your lined pan and bake for 25 to 30 minute or until a skewer comes out just clean
- Remove from oven and let cool completely before adding your ganache
Directions: Ganache
First, place the chocolate chips (contents in unlabeled clear bag) in a heatproof bowl. If the bowl and/or your kitchen is cool, pre-warm both bowl and chocolate in your microwave very briefly; 30 seconds
Next, heat the cream in a saucepan on medium high heat until it's very hot; it should be steaming, just short of a boil. This point of heating — where very fine bubbles form around the edge.
Pour the hot cream over the chocolate, and let the mixture rest for 5 minutes. This gives the cream a chance to soften the chocolate.
Stir together the cream and chocolate; it'll look like a gloppy mess, and you'll despair of it ever becoming smooth. Don't worry; it's supposed to look like this.
Soon, you'll see the chocolate start to melt into a cohesive mass. Stir, stir, stir ...
The chocolate will start to follow the spatula or spoon around the bowl, with some of the cream being pushed off to the edges. ... and finally, the melted chocolate and cream will turn into smooth, rich ganache. Really.
Pour onto your cake, spread lightly over your cake topping (it may even spill a little over the edges!) and let it harden slightly.
