Chocolate Ganache

This is what I would call a perfect foolproof frosting for any cake, if you are a chocolate lover of course..:)
The chocolate ganache is just cream and chocolate.. with a flavouring if you like.. but it is so versatile and you can use it as frosting or filling, whipped or piped or even shaped using molds.

•  230g semisweet chocolate
•  180 ml heavy whipping cream
•  1 tablespoon (14g) unsalted butter

Break the chocolate into small pieces into a heatproof bowl. Heat the cream with butter over a medium flame and bring just to a boil. Pour it over the chocolate. Let it stand for 5 minutes. Now stir the mixture well but take care not to beat it so that you get a smooth creamy consistency without any bubbles.[ If you are going to pour it over your cake the bubbles will not look good] Bring it to room temperature stirring occasionally. When the ganache has cooled and thickened it can be poured over the cake like a glaze. It can also be refrigerated and spread like butter cream after whipping.
If you want it sweeter, substitute about 75g of semisweet chocolate with milk chocolate or add 1 or 2 tablespoons of finely powdered sugar while warm.
This can also be flavoured with vanilla extract or liquor.

 

The perfect chocolate soufflé

 A souffle is just a flavoured base folded together with egg whites beaten to stiff peaks with a little sugar. The base can be any flavour you like.. I have tried out the chocolate one and this recipe is very easy and foolproof :) Just remember... the souffle rises when you bake and would deflate any instant it is out of the oven. So serve the dessert immediately (though...I have had it cold and flat..and...it tasted really good:)
....the perfect chocolate souffle....
 

• 1/3 cup cream or half-and-half
• 3 ounces your favourite bittersweet chocolate, chopped
• 1/2 cup unsweetened cocoa powder
• 1/3 cup water
• 8 large egg whites
• 1/2 cup granulated sugar
• Powdered sugar for dusting

Preheat the oven to 375 degrees F. Use a pastry brush (or your fingers!) to coat the inside of four 1 1/2-cup soufflé mold with softened butter. Fill the mold with granulated sugar, then pour out the excess.It would be good to refrigerate the molds.
Pour the half-and-half into a saucepan and heat over medium high heat until bubbles begin to form around the edge of the pan. Remove from the heat and make a ganache by adding the chopped chocolate. Stir well until combined and all of the chocolate has melted.
Make a double-boiler by setting a large mixing bowl over a pot of boiling water. Place the ganache in the mixing bowl, add the cocoa powder and water, and whisk until very hot. Remove from the heat and set aside.
Place the egg whites (with a pinch of salt) in a large mixing bowl and whip on medium speed until foamy. Increase the mixer speed to medium-high and make a French meringue by adding the sugar 1 tablespoon at a time and whipping the whites to soft but not dry peaks. Do not over whip the egg whites! You can tell the egg whites are over whipped if they start to separate and resemble scrambled eggs.
Use a rubber spatula to gently fold about half the meringue into the warm chocolate mixture. Then fold the chocolate mixture into the remaining meringue, being careful not to deflate the batter. The soufflé mixture should be homogeneous in colour, but if you still see streaks of meringue in the batter, that’s okay.
Use a large spoon to gently place the soufflé mixture in the buttered and sugared mold. Fill to about 1 inch below the rim of the mold. Run your thumb around the rim to remove the excess butter and sugar.
Bake until the soufflé has risen to about 1 1/2 half-inch over the rim and starts to brown on top, about 12 minutes. Remove from the oven and dust the top with powdered sugar. Serve immediately.

Notes: It is very important to take care the beaters or whisk and the vessel you are using to whisk the eggs into a meringue are clean, grease free and dry. There should not be even a speck of egg yolk in the picture or your eggs might not peak. If any of the yolk fall in to the whites, remove it immediately with the egg shell.