date:Nov 08, 2013
te ganache
100g dark chocolate, chopped
1/4 cup (60ml) pure cream
Method
1. Preheat oven to 180C. Grease and line the base and sides of a 20cm ring pan with baking paper.
2. Combine the chocolate and water in a small saucepan over low heat. Cook, stirring, for 5 minutes or until chocolate melts and mixture is smooth. Remove from heat and set aside for 5 minutes to cool slightly.
3. Use an electric mixer to beat the butter and sugar in a large bowl until pale and creamy. Add the eggs, one at