I had company for lunch today. It is the Ad vent season and the Christ mas china has come out. I felt we needed a "Christ max" dessert. To my regular chocolate ganache cake, I added sugared cranberries and sugared rosemary to the top of each piece. It WAS edible as well!
But it does look like Christ mas doesn't it?
I think it's beautiful! How did you make the Rosemary edible?
Rosemary's always edible. Did you mean how did I "frost" it? Dipped in egg white and then sprinkled regular granulated sugar on top.
The decorations are lovely - lots of ways to decorate plain desserts at this time of year. But what I want to know is this recipe for the chocolate Ganache cake/torte - please - that's what looks good.
Pleasingly tarted up!
Does this hat make my butt look big?
It's Ina Garten's chocolate ganache cake -- the recipe I use most often for a decadant chocolate cake. It's easy and oh, so good!
INA GARTEN’S CHOCOLATE GANACHE CAKE
1/4 lb butter, at room temperature
1 cup sugar
4 eggs, at room temperature
1 (16 ounce) cans hershey chocolate syrup
1 tablespoon pure vanilla extract
1 cup all-purpose flour
1/2 cup heavy cream
8 ounces semi-sweet chocolate chips
1 teaspoon instant coffee granules
Preheat the oven to 325 degrees.
Butter and flour an 8 inch round cake pan, then the bottom with parchment paper.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy.
Add the eggs one at a time.
Mix in the syrup and vanilla.
Add the flour and mix until JUST combined (overbeating with make the cake too tough).
Pour the batter into the pan and bake for 40-45 minutes, or until just set in the middle.
Let cool thoroughly in the pan.
For the ganache, cook the heavy cream, chocolate chips, and coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
Place the cake upside down on a wire rack and pour the glaze evenly over the top, making sure to cover the entire cake and sides.
You can tilt the rack to smooth the glaze.
Do not refrigerate.
Thank you for sending the recipe. I probably have it in one of her cookbooks - somewhere. Sounds easy - and chocolatey!
It is, it is! And almost as easy as a cake mix!
Looks like something from a magazine. Just beautiful.
I realize Rosemary is edible, it's one of my favorite herbs, I was wondering if you did something to its raw state to make it pleasant to eat b/c the leaves are somewhat woody.
No -- just egg white and sugar. No one ate theirs but you could.
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