Makes Enough for Two 9” Layers
3 Cups Heavy Cream
¼ Cup Light Corn Syrup
2 Pounds Good Quality Bittersweet Chocolate, Chopped Fine or Hershey’s Special Dark Chocolate Chips
2 Cups Toasted Slivered Almonds, Slightly Crushed with a Rolling Pin
To crush the almonds, place between two sheets of parchment paper and roll over with a rolling pin to slightly crush.
Place the chocolate in a medium large bowl.
In a medium size sauce pan, heat the heavy cream and the corn syrup until just boiling. Remove from heat and immediately pour over the chopped chocolate. Let rest for 5 minutes and then whisk until completely smooth and blended.
Pour half of the Ganache into another bowl and place bowl over ice bath.
Set the other half of the Ganache to the side. Let cool for 15 to 20 minutes, until the Ganache is slightly thickened, not hot, but still pourable.
Stir the chocolate that is sitting in the ice bath until cooled to room temperature. Once cooled, beat in the bowl of a standing mixer fitted with the paddle attachment until light and fluffy.
Set the first layer of the cake on a cake board the exact size of the cake (9”) and place on a rack set over a half sheet pan that is lined with a sheet of parchment paper.
Spread some of the whipped Ganache onto the first layer of cake. Top with second layer and frost the cake with the whipped Ganache using all of it on the top and sides. Smooth top and sides with an off-set spatula. (This is called the crumb coat.) Place the cake in the refrigerator for about 15 minutes or until the Ganache is set.
Once the crumb coat is set, remove from refrigerator and pour the cooled Ganache over the center of the cake top. The Ganache will gently fall down the sides of the cake. Pour the Ganache slowly without stopping until all of the Ganache is used. You will have a completely smooth frosted cake. Let the Ganache set for about 10 minutes. Gently press the crushed almonds onto the sides of the cake.
Remove the cake from the rack and place onto a serving dish. Refrigerate for at least two hours or overnight. Before serving, remove from the refrigerator two hours to let the cake come to room temperature.
Hints and Tips: Using the cake board the exact size of the cake makes it easy to move the cake from the rack to the serving dish.
Resist the urge to spread the pourable Ganache with a spatula. The wonderful thing about this is the way it goes down the sides without any help. Help will leave marks and make the Ganache dull and not glossy as it should be.
If you think the Ganache has set too much and will not pour, microwave for 20 seconds and stir.
All of the Ganache that is left on the parchment paper is easy to scrape off and put into a container. The left over Ganache will keep in the refrigerator for up to two weeks. You can use the left over Ganache to make Chocolate Truffles. To do this roll the Cold Ganache into balls and then in cocoa powder, powdered sugar or finely chopped nuts. Refrigerate until ready to serve.