#ganachegoodness

[kwanilitfest]

Indulge in the rich combination of milk chocolate and fresh cherries with this delightful tart. The buttery cocoa crust perfectly complements the creamy chocolate ganache and juicy cherries, making every bite a decadent treat.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup unsweetened cocoa powder. 1/2 cup granulated sugar. 1/4 teaspoon salt. 3/4 cup cold unsalted butter, cut into small cubes. 1 large egg yolk. 1 tablespoon cold water. 1 cup milk chocolate chips. 1/2 cup heavy cream. 1 cup fresh cherries, pitted and halved.

Instructions: Before you start cooking, heat the oven to 375F 190C. Put flour, cocoa powder, sugar, and salt in a food processor and blend them together. Press and hold to mix. Put in the butter and pulse the food until it looks like coarse crumbs. Mix the egg yolk and water in a small bowl with a whisk. Add it to the flour mix and pulse it a few times to make dough. Make a 9-inch tart pan with a bottom that can be taken out. Press dough into the bottom and up the sides of the pan. Use a fork to make holes in the bottom of the crust. Bake for 12 to 15 minutes, or until set. Take out of the oven and let cool all the way down. Heavy cream should be heated in a small saucepan until it just starts to simmer. In a bowl that can handle heat, put chocolate chips. Then, pour hot cream over the chocolate. After one minute, stir it until it's smooth. Spread out the chocolate ganache in the tart shell that has been left to cool. Put cherry halves on top of the ganache. Put it in the fridge for at least an hour before you serve it. Cut it up and enjoy!

Prep Time: 30 minutes

Cook Time: 15 minutes

Bushel of Bees

[tarracanenenocolo]

Enjoy the rich taste of chocolate and pomegranate together in this delicious tart. A delicious dessert with a smooth dark chocolate ganache inside a buttery cocoa crust and bright pomegranate seeds on top is perfect for any event.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup unsalted butter, cold and cubed. 1/4 cup powdered sugar. 1/4 cup cocoa powder. 1/4 teaspoon salt. 1 large egg yolk. 1 tablespoon ice water. 1 1/2 cups dark chocolate, chopped. 1 cup heavy cream. 1/2 cup pomegranate seeds.

Instructions: In a food processor, combine flour, butter, powdered sugar, cocoa powder, and salt until mixture resembles coarse crumbs. Add egg yolk and ice water, pulsing until dough comes together. Press dough into a 9-inch tart pan, ensuring even coverage. Prick the bottom of the crust with a fork and chill for 30 minutes. Preheat oven to 375F 190C. Bake crust for 15-20 minutes until set. Allow to cool. In a small saucepan, heat heavy cream until just boiling. Pour hot cream over chopped chocolate, let sit for a minute, then stir until smooth and glossy. Pour chocolate ganache into cooled tart shell and spread evenly. Chill tart in the refrigerator for at least 1 hour until set. Before serving, sprinkle pomegranate seeds over the top of the tart.

Prep Time: 30 minutes

Cook Time: 20 minutes

Bushel of Bees

[aadoris]

Savor the nostalgic appeal of this traditional Ding Dong Cake recipe. Layers of moist chocolate cake topped with a rich vanilla buttercream frosting and a layer of creamy chocolate ganache. Your cravings for chocolate will be satiated by this tasty treat!

Ingredients: 2 cups all-purpose flour. 1 3/4 cups granulated sugar. 3/4 cup unsweetened cocoa powder. 1 1/2 tsp baking powder. 1 1/2 tsp baking soda. 1 tsp salt. 2 large eggs. 1 cup buttermilk. 1/2 cup vegetable oil. 2 tsp vanilla extract. 1 cup boiling water. 1 cup unsalted butter. 1/2 cup heavy cream. 2 cups semi-sweet chocolate chips. 1/2 cup confectioners' sugar. 1 tsp vanilla extract. 1/2 cup vegetable shortening. 1/2 cup unsalted butter. 4 cups confectioners' sugar. 1/4 cup milk. 1 tsp vanilla extract.

Instructions: Set the oven temperature to 175C 350F. Butter and dust two 9-inch circular cake pans. Combine the flour, cocoa powder, baking soda, baking powder, and granulated sugar in a sizable mixing bowl. To the dry ingredients, add the eggs, buttermilk, vegetable oil, and vanilla extract. Blend until thoroughly blended. After adding the boiling water, stir the batter until it's smooth. It's acceptable that the batter will be thin. Evenly divide the batter among the cake pans that have been prepared. A toothpick inserted into the center should come out clean after baking for 30 to 35 minutes in a preheated oven. After taking the cakes out of the oven, let them cool for ten minutes inside the pans. After that, move them to a wire rack to finish cooling. Make the chocolate ganache while the cakes are cooling. The heavy cream should be heated in a saucepan until it starts to simmer. After turning off the heat, add the chocolate chips. Once smooth, stir and allow to cool slightly. After the ganache has slightly cooled, mix in 1 teaspoon of vanilla extract and 1/2 cup of confectioners' sugar. Put it away. Beat 1/2 cup unsalted butter and vegetable shortening together until creamy to make the frosting. Add 1 teaspoon of vanilla extract, 4 cups of confectioners' sugar, and milk gradually. Beat until smooth and frothy. Cover one of the cake layers that has cooled with a layer of chocolate ganache. After putting the second cake layer on top, cover the whole cake with vanilla frosting. Add more chocolate ganache drizzle or your preferred chocolate decorations to your Ding Dong Cake. Cut into pieces and present. Savor the Ding Dong Cake you made at home!

Prep Time: 25 minutes

Cook Time: 30-35

JT Wall

[askhanabusasumireko]

Create a delightful and elegant Macaron Wedding Cake for your special day. These delicate almond meringue cookies are filled with creamy buttercream or ganache and stacked to perfection.

Ingredients: 300g almond flour. 300g powdered sugar. 110g egg whites aged. 300g granulated sugar. 75g water. 110g egg whites fresh. 1 tsp vanilla extract. Food coloring optional. Buttercream or ganache for filling.

Instructions: Set the oven temperature to 300F 150C. Mix powdered sugar and almond flour together and set aside. Add water and granulated sugar to a saucepan. Simmer on medium heat until the temperature reaches 245F 118C. Begin whipping the stiff peaks out of the aged egg whites while the sugar syrup is cooking. While continuing to mix, slowly pour the sugar syrup into the whipped egg whites when it reaches 245F 118C. Whipping the meringue until it reaches room temperature is recommended. Beat the fresh egg whites with the food coloring if using and vanilla extract in a different bowl. To make a thick paste, combine this mixture with the powdered sugar and almond flour. Once the mixture is smooth and flows like lava, fold the meringue into the almond paste. Pour the mixture into a piping bag fitted with a round tip, and use the bag to pipe macaron shells onto baking sheets covered with parchment paper. To create a skin, let the piped macarons sit at room temperature for approximately half an hour. The macarons should be baked for 12 to 15 minutes in a preheated oven, or until they are set and have formed feet. On the baking sheets, let them cool fully. After cooling, join identically sized macaron shells and fill with ganache or buttercream. Tiers of the filled macarons can be assembled to make a gorgeous wedding cake. Adorn your macaron wedding cake however you like.

Prep Time: 60 minutes

Cook Time: 15 minutes

ICCPBS 2018

[raerosh]

This vegan chocolate raspberry tart is a delightful combination of rich chocolate ganache and fresh raspberries nestled in a crisp almond flour crust. It's a beautiful and delicious dessert for celebrating love on Valentine's Day!

Ingredients: 1 1/2 cups almond flour. 1/4 cup cocoa powder. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 1 cup fresh raspberries. 1/2 cup dairy-free chocolate chips. 1/2 cup coconut cream.

Instructions: Warm the oven up to 175F 350C. Almond flour, cocoa powder, maple syrup, and melted coconut oil should all be mixed together well in a bowl. Spread the dough out evenly on the bottom and sides of a tart pan. Before you serve, let the crust cool down. Get the coconut cream hot in a small saucepan, but don't let it boil. In a bowl, pour hot cream over chocolate chips. After 5 minutes, stir it until it's smooth. Cover the tart crust with chocolate ganache after it has cooled. Add some fresh raspberries on top. Put it in the fridge for at least an hour before you serve it.

Prep Time: 20 minutes

Cook Time: 12 minutes

Fang Foam Club

[jenni-fairy]

Indulge in the ultimate chocolate experience with this luscious Chocolate Bliss Cake Parfait. Layers of rich chocolate cake, decadent ganache, velvety mousse, and fluffy whipped cream create a heavenly treat that will satisfy any chocolate craving.

Ingredients: 2 cups chocolate cake crumbs. 1 cup chocolate ganache. 1 cup chocolate mousse. 1 cup whipped cream. 1/2 cup chocolate shavings. Fresh berries for garnish.

Instructions: Put chocolate cake crumbs at the bottom of serving glasses. Add a lot of chocolate ganache on top of the crumbs. On top of the ganache, add a layer of smooth chocolate mousse. Put some light whipped cream on top of the mousse. Put more layers on top until the glass is full, and top it off with a dollop of whipped cream. For a nice touch, sprinkle chocolate shavings and fresh berries on top. Put it in the fridge for at least two hours before you serve it.

Prep Time: 20 minutes

Cook Time: 0 minutes

Tfn 5k Run

[mayorvicki]

Indulge in the ultimate chocolate experience with this luscious Chocolate Bliss Cake Parfait. Layers of rich chocolate cake, decadent ganache, velvety mousse, and fluffy whipped cream create a heavenly treat that will satisfy any chocolate craving.

Ingredients: 2 cups chocolate cake crumbs. 1 cup chocolate ganache. 1 cup chocolate mousse. 1 cup whipped cream. 1/2 cup chocolate shavings. Fresh berries for garnish.

Instructions: Put chocolate cake crumbs at the bottom of serving glasses. Add a lot of chocolate ganache on top of the crumbs. On top of the ganache, add a layer of smooth chocolate mousse. Put some light whipped cream on top of the mousse. Put more layers on top until the glass is full, and top it off with a dollop of whipped cream. For a nice touch, sprinkle chocolate shavings and fresh berries on top. Put it in the fridge for at least two hours before you serve it.

Prep Time: 20 minutes

Cook Time: 0 minutes

Tfn 5k Run

[neilflamingoart]

Indulge in the ultimate chocolate experience with this luscious Chocolate Bliss Cake Parfait. Layers of rich chocolate cake, decadent ganache, velvety mousse, and fluffy whipped cream create a heavenly treat that will satisfy any chocolate craving.

Ingredients: 2 cups chocolate cake crumbs. 1 cup chocolate ganache. 1 cup chocolate mousse. 1 cup whipped cream. 1/2 cup chocolate shavings. Fresh berries for garnish.

Instructions: Put chocolate cake crumbs at the bottom of serving glasses. Add a lot of chocolate ganache on top of the crumbs. On top of the ganache, add a layer of smooth chocolate mousse. Put some light whipped cream on top of the mousse. Put more layers on top until the glass is full, and top it off with a dollop of whipped cream. For a nice touch, sprinkle chocolate shavings and fresh berries on top. Put it in the fridge for at least two hours before you serve it.

Prep Time: 20 minutes

Cook Time: 0 minutes

Tfn 5k Run