Pastel de comida del diablo con chocolate ganache
La mitad del ganache se utiliza para el glaseado, que debe ser fresco al tacto pero vertible. Si es necesario, caliéntalo sobre una cacerola con agua a fuego lento.
Fuente: The Martha Stewart Show, noviembre de 2005.
rendimiento
Eddie
27.04.2023 @ 06:50
This text is in Spanish and talks about a recipe for a chocolate ganache cake. The recipe includes instructions on how to make the cake layers, as well as how to make the ganache frosting. The recipe calls for using half of the ganache for the frosting, which should be fresh to the touch but pourable. If necessary, the ganache can be heated over a low flame. The recipe yields a 9-inch layer cake.