Your Questions About Chocolate Ganache Filling Recipe
William asks…
chocolate filling for cake?
I’m baking a lemon cake and I want to have a chocolate filling for it but I don’t have a recipe. I was thinking white chocolate or dark chocolate for the filling but I’m not sure if I should do a mousse or a ganache. If anyone has a recipe for a chocolate filling for a cake, it would be greatly appreciated. thanks in advance for your answers.
oh and the frosting for the cake is going to be an orange buttercream if that helps at all.
admin answers:
Chocolate Filling
* 3 tablespoons all-purpose flour
* 1/2 teaspoon salt
* 3/4 cup granulated sugar
* 1 cup half & half
* 5 egg yolks
* 2 teaspoons pure vanilla extract
* 3 squares (3 oz.) semi-sweet chocolate, finely chopped
Makes: About 1 1/2 cups of filling.
Mix the flour, salt and sugar in a saucepan and blend in a little of the cream. Place on medium heat and stir constantly. Add the rest of the cream and and continue stirring until the mixture reaches the consistency of medium cream sauce. Stir a little of the sauce into the egg yolks, then pour egg yolks into the sauce in pan. Cook for a few minutes on low heat until thickened. Remove from heat, add unsweetened chocolate to the mixture along with the vanilla and cool quickly. To prevent a skin from forming, brush with melted butter. Stir a little before using
Robert asks…
URGENT! Chocolate Ganache Tart HELP! (Substituting heavy cream with whipping cream?)?
Hi,
Is it possible to substitute heavy cream in a ganache tart with whipping cream?
Will both heavy cream and whipping cream also be able to be whipped into whipping cream?
The recipe says to bring the heavy cream to a light boil, but be careful not to scald it.
How can I tell when it’s beginning to scald? :/
Also, how long will a ganache tart take to chill until ready-to-eat in a freezer?
And how long will it take to chill in the refrigerator?
(This is assuming you put it in right after the chocolate + cream mixture is poured into the tart shell, so it’s probably quite hot still)
Finally, how can I tell if the ganache tart is ready to eat yet?
(like the ganache filling is hardened enough)
Sorry for so many questions,
but your help would be greatly appreciated!
Thanks 
Is there any possibility that the tart would be ready to be eaten within 95 minutes though? :S
admin answers:
Yes, they’re pretty much the same thing.
The scalding part makes no sense, since scalding is bringing it to a boil. Just bring it to a light boil
i would refrigerate overnight. Don’t put it in the freezer. It’ll be firm and not shaky/jiggly when it’s ready.
Nancy asks…
Is there ANY way, any way at all I can make chocolate ganache without the cream?
It’s really too late to go to the store and I have to have a cake ready in 13 hours. It’s devil’s food on the bottom and french vanilla on the top and I need a filling but I can’t find anything that sounds appealing that would work as a filling for these two flavors. Please don’t suggest jam. I wanted a bavarian cream but couldn’t find a decent recipe.
admin answers:
Do you have any coconut milk? You can substitute it instead of the cream. Your results will taste a little different, but you will still have a delightful (though subtly different) flavor and mouth feel. And it will tie the chocolate and vanilla together beautifully!
Http://dairyfreecooking.about.com/od/sweetsaucesfrostings/r/Vegan_Chocolate_Ganache_Recipe.htm
If you don’t have a can of coconut milk, but you do have some shredded coconut, you can make coconut milk out of the shredded coconut, and then use that in your ganache recipe!
Soak a cup of shredded coconut in two cups of water, for an hour or two. Put this in your blender, and blend until smooth with some vanilla if you like, and blend in sugar to taste. If it’s at all gritty, strain it through cheesecloth to make it smooth as cream!
Http://www.elanaspantry.com/diy-coconut-milk/
Now go ahead and heat it up for your ganache. Hooray, coconut milk ganache!
George asks…
can u put chocolate ganache in tarts & leave overnight ?
I want to make about 100 tarts and fill them with ganache for a function. Can I make them the previous day and keep them overnight, will they get soggy?? How do I go about it and what is the best recipe for making the ganache so it doesn’t turn the pastry to pudding ..
admin answers:
Yes you can. Bake blind the tart shells, when the the tart shells is cool pour melted chocolate on the surface and sides of the tart then let cool in the fridge until set. Then you pour the chocolate ganache. The melted chocolate will act as an insulator on the surface of the tart preventing the ganache from penetrating the tart.
P.s. Make sure your fridge is dry and no moisture like water droplets if not the outer part of the tarts will go soggy.
Michael asks…
How do I make a Chocolate Tartufo Cake with Italian Cream Filling?
I went to a neat little Italian restaurant a while back. This restaurant had some of the best desert I’ve ever had. The one that I would really like to replicate is the Tartufo cake with Italian cream filling. It was a ball of very moist (almost doughy) chocolate cake with a smooth white Italian cream filling and something like a chocolate ganache on top of that. Anyone have a good recipe for this dessert? If not how would you go about making up a recipe for this?
Any help would be well appreciated thank you.
admin answers:
This is a recipe I have which makes a 3 layer 9″ cake. You could make smaller individual cakes with it.
ITALIAN CHOCOLATE CAKE
Cake:
3 cups all purpose flour
1 1/4 cups unsweetened cocoa
2 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 cups sugar
1 1/4 cups vegetable oil
2 teaspoons vanilla
1 cup Whole Milk Ricotta
3 large eggs
2 1/2 cups water
Preheat oven to 350°F. Grease bottom and sides of two 9″ cake pans. Sift dry ingredients, mix together in bowl, set aside.
In mixer bowl, mix sugar, oil, ricotta and vanilla on medium speed for 2 minutes. Add eggs. Beat until incorporated. On low speed, beat in flour alternately with water in 3 additions. Scrape bowl and beat at medium speed for 1 minute.
Divide equally in pans and bake for 35 to 45 minutes until cake test done. Cool in pans for 10 minutes and then turn onto plates. Frost with Chocolate Frosting (see below) when cakes are cool.
ITALIAN CREAM FILLING:
1 pint milk
3 eggs
1/2 c. Sugar
1/2 c. Flour
Almond & vanilla extract
1 lump (1 oz.) butter
Beat eggs, sugar, milk and flour. Cook over flame on the stove until thick, stirring constantly. Remove from heat, beat the mixture with an electric beater and add butter, almond and vanilla extract. Beat until smooth. Your pudding will be lumpy, so beat!
Chocolate Frosting:
12 sq. Quality milk chocolate
1 cup sour cream at room temperature
Melt chocolate using double boiler or over simmering water. Stir until smooth then let cool to room temperature. Mix sour cream into chocolate with a wire whisk. Frost the first layer, then second layer, then the top and sides.
Garnish the finished cake with chocolate shavings, raspberries and whipped cream as desired
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He likes you and wanted advice. His brother is the source of advice so feel lucky your pretty much in a good way with him
YAY! MT We found a whipped cream winner! Watch 4 our #film #soundtrack to be released in May! #indie
The Cruelty Free Shop, which is run by a lovely lady who is wonderful to deal with.]]>
sublime bronze- loreal is nice. However after few wks- will flake off a little- & then real skin is below.this is with all self tanners. I like tan look too- but too much effort for lotions with self tanners… becareful all dry before getting dressed! this is best kind of self tanner… you just have to spot- lotion once some parts come-off/fade
Romancing The Chocolate: Chef Recipe: Chocolate Tart with Caramel and Cream: Romancing The Chocolate: Chef Recipe: Cho
My phone smells like white chocolate
This is a photoA nice photoA totally awesome photoA photo to inspire hungerThat is, a hungry photoWhy a hungry photo?BecauseIt looks like a cakeA holey cakeA spongey cakeA chocolatey cakeOh, is that more cake?Cake is everywhereLike the ground is made of cakeNotice how I only think about food, like cakeAm I Hansel or am I Gretel?Is the man-eating witch about?I do not know thisBut I do know I love cake.-B]]>
Raciissstt!
Cookies1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies1/2 cup all-purpose flour1/2 teaspoon almond extract1 tablespoon granulated sugarFilling2 cups powdered sugar1/4 cup butter or margarine, softened4 teaspoons milk1/4 teaspoon almond extract1 drop red food colorDIRECTIONS1. Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in flour and almond extract until well blended.2. Shape dough into 180 (1/2-inch) balls. Place balls 1 inch apart on ungreased cookie sheets. Press bottom of glass dipped into granulated sugar on each ball until 1/4 inch thick; prick top of each with a fork.3. Bake 6 to 8 minutes until set but not brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.4. Meanwhile, in small bowl, beat filling ingredients with electric mixer on low speed until smooth and creamy. Spread about 1 teaspoon filling on bottoms of half of the cookies. Top each with another cookie, bottom side down; press gently. Store in refrigerator.High Altitude (3500-6500 ft): No change.]]>
You do not change anything.
Classic Chocolate Frosting Recipe | Yeti UK –
Vanilla sponge with coffee icing. Food of the gods
]]>
I agree 100%. What will I look back on and tell my grandkids that MY generation stood out for? Nothing.
Everyone knows Saddam had wmd..at one time. After all, the USA gave some wmd to Saddam.
However, when Bush Jr. was in office he indeed cherry picked evidence to justify his case for war.
Bush had intel from inspectors on the ground in Iraq saying there's nothing here, yet Bush hid this evidence from Congress. ( The IAEA International Atomic Energy Agency)
Bush also distorted the truth about Saddam and his purchase of yellow cake, not to mention Saddam's attempts to get artillery shell casings…all perfectly legal, however Bush called these shell casings nuclear centrifuge tubes.
Everyone, who has done the least amount of research now knows Bush lied about the danger from Saddam.
Also…Congress does NOT have access to the same intelligence that crosses that desk in the Oval Office, therefore, Congress was not voting on the best intelligence Bush could have given them.
All of the above is the truth, whether republicans want to believe it or not.
awe lovely. im not gay and that still caught my attention
peace out
BUTTERSCOTCH- ROLLED OAT ¾ cup butter ⅔ cup sugar ½ teaspoon vanilla 1¼ cups rolled oats ¼ cup chopped roasted cashew nuts 1¼ cup all purpose flour- sifted 1 teaspoon baking powder ¼ teaspoon salt ⅓ cup dried apricot- chopped – Heat oven to 350° F; – Melt butter in a saucepan; – Add sugar, vanilla, rolled oats and nuts, stir; – Sift flour,… –
Peanut Butter Cake with Salted Caramel Cream Cheese Icing, Chocolate Ganache & Honey Roasted Peanuts
loved the deconstruction of the minibar. what ever do you mean that you don't have three types of chocolate bars on hand at all times in your refrigerator at home? Horror!A friend and I have a start-up that is designing a new intimacy kit for hotels… trust me, it's different than what's out there. Approximately how many units a month does your hotel go through? We're having a honey of a time getting real numbers. Any info would be greatly appreciated. ThanksS.]]>
It's a different consistency – kosher salt is made up of large salt "flakes" while table salt is very fine granules. Because of the difference in size, there is also a difference in volume – a tablespoon of table salt has more salt than a tablespoon of Kosher salt.
They say that 1 teaspoon of kosher salt = about 1 teaspoon of table salt – but for amounts greater:
1 tablespoon of table salt = 1 3/4 tablespoons of Kosher salt
Kosher salt is quickly becoming the preferred salt for cooking because it's large flakes make is much easier to use, measure, pinch and adjust to the taste of recipes. It's also free from additives like iodine that could potentially affect the flavor of some dishes.
I have both – I use table salt primarily for baking, and kosher salt exclusively for cooking. I have a dish of it next to the stove that lets me easily adjust the seasoning of any dish I'm preparing quickly and easily.
I'll never go back to using table salt exclusively.
it can be whatever salt u happen to have on hand at the time
salt is salt.
room temp= 19.25 Celsius at 09:00:01, Northern side on 2012-04-27.
This sweet and spicy fruit spread takes advantage of an overabundance of berries and takes the flavor beyond basic jams and jellies. It’s related to our Plum Chutney and our Lemon Marmalade, perfect for toast, papadums, sandwiches, or whatever needs a little zing of flavor. Ingredients: 2-3 lemons Several sprigs of mint (optional) 2 cups water 4 cups ripe fruit, such as raspberries, blackberries and strawberries 1 Tbsp cumin seeds or 2 tsp ground cumin 1 stick of cinnamon 1/2 tsp cayenne pepper 1/2 tsp garam masala 1/4 tsp ground cardamom 2 cups sugar Peel the lemons and slice the peel into little bits. Peel or cut off any excess pith and set aside. Cut the fruit into small pieces and remove the seeds. Put the pithy pieces and mint sprigs in a jelly bag or tie them in a cheesecloth bundle. Put the bundle in a large pot with the lemon pieces, lemon peel pieces and water and bring to a boil. (Note on the mint: it will smell heavenly while cooking with the lemon, but the flavor may not…
Baby Shower Hat Box Cake –
"Double Down Pop Tarts"
Sounds the best.
The temperature of the exhaust could be compensated for by collecting the exhaust and allowing it to equilibrate to room temperature before exposing the ice cube. Nonetheless, your experiment would likely yield poor results. Car exhaust has a lot of water vapor, and some would condense upon cooling, and some would condense on the ice cube. You would have to process the air samples to remove humidity as a variable. Even then, there are other factors that would make good results difficult to achieve. One of the prime goals in designing scientific experiments is to make the results repeatable, and the number of variables that you would have to control makes that a tough proposition.
Why not investigate the effects of soot on melting ice? That is a real and current area of speculation with regards to the North Polar Ice Cap.
Try this:
Construct a clear plastic box to enclose two white poly funnels 6-inches in diameter discharging into separate 100ml graduated cylinders. The top of the box is a glass pane, which does not block infrared energy, and above the glass located exactly between the two funnels is a heat lamp.
You make a circular plastic mold 5-inches in diameter and half an inch thick that can be filled with a measured amount of water and frozen. A number of disks can be made ahead of time. For the experiment, you place two disks in a pan, shake a measured amount of pepper onto one disk, then place the two disks in the funnel, close the box, and turn on the heat lamp.
Every five minutes, you record the amount of water in the graduated cylinders. You do ten runs, alternating the side with the pepper, compute mean and standard deviation for each 5-minute interval, then graph the results. When it comes time to display, you can show your data and graph, and have melting ice showing an experiment in progress.
You'll have to do some experimenting ahead of time to determine how much pepper to use, what distance to use for the heat lamp, etc. You might have to provide some sort of support for the ice discs in the funnels, so that they drain easily. The funnels should have a support that keeps them above the cylinders, and locates them in the same position for each run. Air needs to circulate freely inside the box, so both samples have the same conditions.
here's an explanation.]]>
Jelly Donut Muffins: –
Fratelli Italian restaurant gets the I Love NCL once over – I Love NCL
If you don’t have any brown sugar and need some for a recipe you can make it yourself by mixing granulated sugar and molasses. The best part is that by making brown sugar as needed that you won’t need to find tricks to keep it soft or de-clump your brown sugar brick. More »
here's an explanation.]]>
Paderno 1.5 Quart Stainless Steel Double Boiler: The bain-marie stainless steel double boiler is a shallow hot w…
DC Women’s Gondola Boot,Dark Chocolate,7 M US: Breakaway from the mundane with the fun and fresh styling of the …
the chinese were proud to show off their food and culture and i enjoyed every second of it…then the american took over one night, and was sooooo excited to talk us into going to a local… ITALIAN restaurant… !!! i travelled thousands of miles, spent thousands of dollars on a once in a lifetime trip, to eat in an ITALIAN restaurant?as an american, i can reassure you that, yes, some of us are wierd…. too too wierd]]>
Todd: there is the toast as well.
and ticklers…..
Tracie: Heh. I no longer eat heavy cream sauces… so … from now on, I'll just say that I'm doing it for America…. and it's slack-trophy of obesity and nerdiness.
I will admit, though, that I don't know what you mean when you say boycott heavy cream sauces. I'm drunk on boyfriend right now. me0w.
ps. cooties are actually scabies, right?]]>
when i see plain chocolate. i use the normal milk chocolate. without nuts or stuff.
13 packets of splenda is approximately a half cup of splenda granular, or about a half cup of real sugar.One last thought – did you sift your baking soda in? It's possible that you ended up with one big soda lump instead of having it thoroughly integrated into the dry ingredients…]]>
I bet harry wanted to kiss Katy’s whipped cream titties.
Easy Dark Chocolate Frosting For Cakes –
Recipies to come. Pumpkin Pie: 3/4 cup Splenda 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 2 eggs 1 (15 ounce) can LIBBYS® 100% Pure Pumpkin 1 (12 fluid ounce) can NESTLE® CARNATION® Non-Fat Evaporated Milk Preheat oven to 42
No exchange. It just means you're using the good stuff instead of the cheap imitation flavoring! I enjoy the pure also!
Pre-heat your oven to 350 degrees F Grease all the surfaces of the inside of the pan Sprinkle some flour into the pan, then shake the flour around until all the sides are already covered with flour
13 packets of splenda is approximately a half cup of splenda granular, or about a half cup of real sugar.One last thought – did you sift your baking soda in? It's possible that you ended up with one big soda lump instead of having it thoroughly integrated into the dry ingredients…]]>
loved the deconstruction of the minibar. what ever do you mean that you don't have three types of chocolate bars on hand at all times in your refrigerator at home? Horror!A friend and I have a start-up that is designing a new intimacy kit for hotels… trust me, it's different than what's out there. Approximately how many units a month does your hotel go through? We're having a honey of a time getting real numbers. Any info would be greatly appreciated. ThanksS.]]>
Only dark chocolate and semi sweet chocolate have these health benefits.
About the vanilla extract powder. It would be by the spices or next to the vanilla extract. I think it's a more specialty item. So maybe whole foods/ health food store/ maybe trader Joe's. Hope that helps:)]]>
It means granulated unless otherwise stated in the recipe. Powdered sugar is more for finishing and for icings and whipping cream.
I’ve seriously been laying in bed for 50 min thinking about the Italian restaurant down the street and how fuckin nasty it is #WhatTheFuck
Ini dia resipi-resipinya
Vanilla muffin with Nutella filling
Ini cheating tapi paling senang punya cara: one packet of vanilla muffin mix from Chang Tung (26, Jalan SS24/13, Taman Megah, PJ; next to La Manila), just add eggs, water, oil and baking directions as printed on the packet bulat-bulat. Fill cups in tray 1/2 full, add one generous chunk of refrigerated Nutella (easier to work with), then top up with remaining batter. Oh yeah, instead of vegetable oil, I used melted butter haha… sinful but lebih moist and sedap plus the Nutella remains gooey.
Carrot walnut cake with cream cheese frosting
For cake: 4 eggs (separated), 1 1/2 cups vegetable oil, 170g fine granulated sugar, 140g brown sugar, 1 1/2 cups lightly packed grated carrots, 1 tsp salt, 100g chopped walnuts, *250g cake flour, 2 tsp mixed spice, 1 1/2 tsp baking soda & 1 tsp baking powder.
Sift all ingredients after *. Beat egg yolks and add oil, sugar, carrot. Mix well and stir in sifted ingredients, salt and walnuts. Beat egg whites until stiff and fold into cake mixture. Pour into medium sized pleated muffin cups (makes about 20). Bake at 180 degrees Celcius for 30-45 minutes (check if done with satay stick/toothpick). When cool, ice with cream cheese frosting and add one walnut half on top.
For cream cheese frosting: 120g butter, 250g cream cheese & 120g icing sugar
Cream butter and cheese until light and fluffy. Add in icing sugar and cream again till smooth. Don't work the frosting too much or else it'll keluar minyak.]]>
RT Chocolate Cake in a Jar
the chinese were proud to show off their food and culture and i enjoyed every second of it…then the american took over one night, and was sooooo excited to talk us into going to a local… ITALIAN restaurant… !!! i travelled thousands of miles, spent thousands of dollars on a once in a lifetime trip, to eat in an ITALIAN restaurant?as an american, i can reassure you that, yes, some of us are wierd…. too too wierd]]>
yes u can
1 paquete de piel de wonton
½ libra de carne blanca de pollo
1 huevo ligeramente batido
½ cucharadita de aceite de sésamo
½ cucharadita de harina de maíz
½ cucharadita de salsa de ostras
1 cucharadita de sal
½ cucharadita de salsa de soja
1 cucharadita de azúcar
Unas pocas pizcas de pimienta blanca en polvo
½= medio / media (you don’t say un medio or una media)
¼= un cuarto
1/3 = un tercio
You can't measure the degree of formality in a recipe!!! This kind of Spanish is used everywhere. There might be some different translation regarding a couple of ingredients but on the whole it's all the same.
(By the way, I'm not from PR or the DR)
Yahoo! Answers – I have no nipples, female? –
Tales of Life with a Girl on the Go. The best part about a comment is finding a new blog. In Canada we have milk chocolate chocolate bars that have many air pockets that are called Aeros. They may not be in the US but you can subsitute 4oz of milk chocolate and your caramel shortbread will be good.]]>
brown suger poptarts or hot fudge sundae frozen poptarts RULE!!
Nick: Yes, I reread the post and see what you said. Reese's Pieces are delicious, but the same comment applies here–I don't prefer them melted. I guess it would be ok once the pancake cooled, but who eats room-temp or cold pancakes? Not I! Similarly, when my wife bakes chocolate chip cookies, I wait until they are room temp before I will eat one. I don't like them hot. I know–WIERD!
]]>
Hershey's Special Dark comes as a regular candy bar and is very good. They had them on sale this week at CVS in the 1.5 or 1.55 oz. size (either one would be close enough!)
that’s fake cold u need room temperature
Mercury and Bromine. They are both liquids (the only two) at room temperature.
Use Splenda (WalMart has its own less expensive version called Altern). You can bake with this – measure exectly the same as the recipe calling for sugar. I cook & bake everything with this and it really does work exectly like sugar!
You cannot bake with Equal, saccharine, etc.
Ini dia resipi-resipinya
Vanilla muffin with Nutella filling
Ini cheating tapi paling senang punya cara: one packet of vanilla muffin mix from Chang Tung (26, Jalan SS24/13, Taman Megah, PJ; next to La Manila), just add eggs, water, oil and baking directions as printed on the packet bulat-bulat. Fill cups in tray 1/2 full, add one generous chunk of refrigerated Nutella (easier to work with), then top up with remaining batter. Oh yeah, instead of vegetable oil, I used melted butter haha… sinful but lebih moist and sedap plus the Nutella remains gooey.
Carrot walnut cake with cream cheese frosting
For cake: 4 eggs (separated), 1 1/2 cups vegetable oil, 170g fine granulated sugar, 140g brown sugar, 1 1/2 cups lightly packed grated carrots, 1 tsp salt, 100g chopped walnuts, *250g cake flour, 2 tsp mixed spice, 1 1/2 tsp baking soda & 1 tsp baking powder.
Sift all ingredients after *. Beat egg yolks and add oil, sugar, carrot. Mix well and stir in sifted ingredients, salt and walnuts. Beat egg whites until stiff and fold into cake mixture. Pour into medium sized pleated muffin cups (makes about 20). Bake at 180 degrees Celcius for 30-45 minutes (check if done with satay stick/toothpick). When cool, ice with cream cheese frosting and add one walnut half on top.
For cream cheese frosting: 120g butter, 250g cream cheese & 120g icing sugar
Cream butter and cheese until light and fluffy. Add in icing sugar and cream again till smooth. Don't work the frosting too much or else it'll keluar minyak.]]>
RT ‘Navajo Monster’: Artist Shares Diabetes-Focused Multimedia Installation Made From Granulated Sugar
Hazelnut macarons with toblerone-nougat ganache filling –
here's an explanation.]]>