GANACHE FROSTING RECIPES

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CHOCOLATE GANACHE RECIPE | INA GARTEN | FOOD NETWORK



Chocolate Ganache Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories     dessert

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 1/2 cup

Number Of Ingredients 3

8 ounces good semisweet chocolate chips
1/2 cup heavy cream
1 teaspoon instant coffee granules

Steps:

  • Cook the chocolate chips, heavy cream, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.

CHOCOLATE ESPRESSO CHEESECAKE WITH GANACHE RE…



Chocolate Espresso Cheesecake with Ganache Re… image

Provided by Ina Garten

Categories     dessert

Yield 12 to 15 servings

Number Of Ingredients 15

1 1/2 cups graham cracker crumbs (10 crackers)
5 tablespoons unsalted butter, melted
1 teaspoon ground cinnamon
5 ounces bittersweet chocolate
1 tablespoon instant espresso coffee
1 3/4 pounds cream cheese, at room temperature
1 cup granulated sugar
1/4 cup cornstarch
1 teaspoon pure vanilla extract
1/4 teaspoon almond extract
1/2 teaspoon kosher salt
3 extra-large eggs, at room temperature
1/2 cup sour cream, at room temperature
1/4 pound semi-sweet chocolate
1/4 cup heavy cream

Steps:

  • Preheat the oven to 350 degrees F.
  • To make the crust:
  • Place the graham cracker crumbs, melted butter and cinnamon in a food processor fitted with a steel blade and pulse until combined. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan. Bake for 12 minutes. Cool to room temperature.
  • Meanwhile, chop the bittersweet chocolate and place it in a heat-proof bowl set over a pan of simmering water. Add the espresso and stir until just melted. Set aside until cooled to room temperature.
  • To make the filling:
  • Cream the cream cheese, sugar, cornstarch, vanilla and almond extracts and salt in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy. Reduce the speed of the mixer to medium and add the eggs, 1 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, and the cooled chocolate mixture. Mix thoroughly and pour into the cooled crust.
  • Bake for 1 hour. Turn the oven off and allow the cake to sit in the oven with the door opened wide for 1 1/2 hours. Take the cake out of the oven and allow it to sit at room temperature, until completely cooled.
  • For the ganache:
  • Finely chop the semisweet chocolate and place it in a heat-proof bowl set over a pan of simmering water. Add the cream and stir until just melted. Set aside until cooled to room temperature.
  • Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving. Drizzle the ganache over the top of the cheesecake.

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CREAM CHEESE FROSTING RECIPE: HOW TO MAKE IT
This smooth, versatile cream cheese frosting has a delicate vanilla flavor. The woman who made the wedding cake for our daughter, Leanne, and her groom, Billy, used this recipe. It's also excellent on carrot cake. —Sharon Lugdon, Greenbush, Maine
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CHOCOLATE GANACHE RECIPE | INA GARTEN | FOOD NETWORK
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From allrecipes.com
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Oct 23, 2020 · Editor’s Tip: Tint white frosting with liquid, gel or paste food coloring. Liquid will give a pastel color; gel and paste give a deeper color. Add a little at a time, stir in and check the color. You can always add more, but it’s hard to lighten the color. The color generally darkens as the frosting …
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German chocolate cake is defined by its iconic coconut-pecan frosting; for this recipe, we've bucked tradition and tucked it inside of this Bundt cake instead. Here's the trick: Transfer the batter to the …
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See details


SUPER-SIMPLE CHOCOLATE FROSTING - KING ARTHUR BAKING
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From kingarthurbaking.com
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