Glazing a chocolate torte?

I make a great chocolate flourless cake. Normally I dust with cocoa and confectioners sugar to serve. This year, I really want to guild the lily and glaze the cake with a chocolate ganache. I have never done this before. I am looking for that smooth fudge like frosted consistency that comes from pouring the ganache on the cake that is sitting on a wire rack.


The cake is time consuming to make and since I only get one shot at this I want to do it right. Any advice from you professionals on how to do this the right way?

Glazing a chocolate torte?
This Ganache recipe is from Gourmet Magazine. I%26#039;ve used it before and it is a great sauce that will work for your cake quite well. Don%26#039;t use Baker%26#039;s brand chocolate on this. It%26#039;s crap. Use a good quality chocolate like Scharfenberger or Ghiradelli. You might want to double the recipe just to make sure you have enough. You can use what%26#039;s left to dip strawberries.





1/2 cup heavy cream


8 ounces finely chopped bittersweet chocolate


1 tablespoon unsalted butter





In a small saucepan heat cream to a simmer. In a bowl pour simmering cream over chopped chocolate. Add butter and stir until smooth.
Reply:Why do%26#039;nt you try making wine instead?. it is very easy an a good X%26#039;Mas recipe.
Reply:just pour it over the cake....not really much too it....just make sure its really pourable so that it doesn%26#039;t started to harden on the top of the cake...and not flow down the sides...if its not runny enough, add more liquid and keep stirring...





as for the chcoolate ganache....i would go with a recipe that calls for more then just chocolate and heavy cream....too common....there are good ganache recipes on epicurious...
Reply:This is the one!


2 squares Bakers semi sweet chocolate


1 Tbsp. butter


1 Tbsp water


Melt chocolate, butter and water over low heat. Spread evenly over cake. Garnish as desired.



acne scar