Chef Tara Cannaday on 207 Maine

By: PotandPan

Chef Tara Cannaday glazes this mouth watering Black Forest Cake that inspires the Pot + Pan Black Forest Cake Chocolate Bar
Pot + Pan’s Chef Tara Cannaday teaches 207 News Center Maine viewers how to make dark chocolate ganache and drip it along the edge of a Black Forest Cake

Dark Chocolate Ganache

16 oz. heavy cream

16 oz. dark chocolate, chips or chopped chocolate 

1 TBSP butter

Heat 16 oz. of heavy cream in a saucepan over medium heat. 

Place 16 oz. of chocolate in a medium bowl and set aside.

Once your cream begins to simmer, pour it over your chocolate and allow it to sit for 5 minutes.

Use a rubber spatula to mix your cream and chocolate together; add butter and mix until melted; your ganache should be smooth & shiny. 

It is now ready to use as:

 -a drip garnish on your favorite cake

-on top of an ice cream sundae

-a base for making truffles- flavor ganache accordingly (I love adding cinnamon & chili powder), chill, and scoop out balls of ganache. Place in fridge for 30 minutes before rolling between your hands until round, and dusting with cocoa powder and more cinnamon!

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