Posted by Susan on December 10, 1997 at 22:35:36:
In Reply to: Re: Oh, my ears & whiskers! posted by Gerard on December 10, 1997 at 04:48:18:
: About 1/8th inch water in tray is enough to stop it from inflating, remove from oven whilst still rather liquid, should have a wave when bumped.
Hmmm, looks a little baked around the edges but, no doubt about it, there's a definite wave in the center. Right now, it's cooling on a rack. I'll cover it in foil and put it in the freezer tonight. Hope four hours is just a minimum and not a maximum ... Inflating?!
: We glaze it with ganache.
Would that be an unwhipped ganache? As in: simmer two cups of whipping cream over medium heat. Stir in 8 oz of bittersweet or semi-sweet chocolate, broken into pieces. Let stand for 1 minute, stirring once or twice. Continue stirring until chocolate is melted and smooth. Cool, cover, and refrigerate. When ready to use, place ganache in top of double boiler over simmering water, warming until barely tepid and just pourable. Use spatula to spread fluid ganache over cake. Cover tightly and refrigerate overnight.
Okay to go ahead? Again, we have time for corrections here, since I probably won't be able to do the ganache until Friday night. Tomorrow night is our annual trial-by-buffet -- the office Christmas party -- which means that I may not be back online until Friday. Too much booze? Don't I wish! I'll be doing well to get home before keeling over from the combined effects of unidentified food additives, other people's cigarettes and colognes, and whatever the Officers' Club is using to clean its carpets nowadays. (whine, whimper, sulk)
Tis the season!
Susan