chocolate ganache

Persimmon season is the best season! This scrumptious Persimmon Chocolate Loaf Cake recipe takes just 15 minutes to throw together and satiates all chocolate cravings. This chocolate cake has sweet persimmons mixed in and is topped with a luscious, rich dark chocolate ganache. It&#039;s simple and beautiful to serve for any occasion.

Persimmon Chocolate Loaf Cake

all-purpose flour

tsp baking powder

cocoa powder

espresso powder

salt

tbsp butter

sugar

eggs

vanilla extract

milk

persimmon

oz 60-70% chocolate

heavy cream

pistachio

persimmon (sliced)

Preheat the oven to 350°F. Line a 9 x 5 nonstick loaf pan with parchment paper so that excess paper is hanging off the side to allow for easy removal.

In a medium bowl, sift the all purpose flour, cocoa powder, espresso powder, salt, baking soda, and baking powder together.

Peel the skin off of one ripened fuyu persimmon and dice it, it should be about 1 cup. Take 2 tablespoons of the dry ingredients and toss it with the diced persimmons.

In a large bowl, beat together the butter and sugar until light and fluffy. Add in one egg at a time, beating well after addition. Pour the vanilla extract and whisk until fully combined. At this point, add in about a third of the dry ingredients and combine, and then a third of the milk and stir. Continue adding the dry and milk in thirds and mix just until combined. Gently fold in the coated diced persimmons.

Pour the batter into the loaf pan and tap it against a hard surface a few times. Bake at 350°F for 60 minutes, or until inserting a toothpick into the center comes out clean. While the loaf bakes, make the chocolate ganache. Allow the loaf to set in the pan for 15 minutes. Gently lift the loaf out of the pan and leave it to cool on a rack.

In a small pot, bring the heavy cream to boil and remove it from heat just as it does.

Add the chocolate into a large heatproof bowl. Pour the heated cream over the chocolate and gently stir to combine until all the chocolate has melted. The chocolate should be completely smooth and emulsified with the heavy cream.

Allow the ganache to cool and set for a minimum of an hour. When the loaf cake is ready to frost, whip the ganache until it&#039;s a thick and fluffy frosting. Spread it on the top of the fully cooled loaf cake.

Thinly slice a persimmon and crush a few pistachios to decorate the ganache.

Chocolate Ganache

A fancy name for muffins with chocolate filling, these gluten-free Financiers will be your go-to dessert. Be prepared: you might just want to hide them for yourself once you taste them.

Gluten-Free Financiers With Chocolate Ganache

dark chocolate

butter

Tablespoons of butter, melted

hazelnut meal

potato starch

tapioca starch

egg eggs

Place the dark chocolate pieces in a glass or metal bowl. In a small sauce pot, scald the cream until the edges of the pot are just starting to bubble. Do not boil! Pour over the chocolate and let sit for a moment, to melt the chocolate. Stir slowly to incorporate the cream and chocolate together. It should start to thicken up as the chocolate gets melted completely and incorporated into the cream. Set in the fridge to chill and thicken even more. You are aiming for the consistency of peanut butter. Meanwhile, make the financiers.

Dark Chocolate Ganache:

Preheat oven to 375 degrees Fahrenheit. In a small pot, heat the ¾ cup of butter over medium-high heat, occasionally swirling the pan until the butter begins to bubble and turn brown. Set aside to cool.

Using a pastry brush, spread the 3 tablespoons of melted butter into 30 cavities of the mini muffin tins. Set aside.

Whisk together the hazelnut meal, powdered sugar, potato starch, tapioca starch and salt. Add the egg whites and whisk to combine. While whisking vigorously, pour the browned butter into the batter and blend to a uniform texture. Using a small food scoop, fill each of the prepared muffin cavities 2/3 full. Bake 4 minutes to begin to set the financiers.

While the little cakes are baking, fill a small pastry bag with chilled chocolate ganache. Pull the cakes from the oven, squeeze a small dollop of ganache into the center of each cake, and return the cakes to the oven. Drop the oven temperature to 350 degrees and finish baking until lightly golden brown and a toothpick inserted in the center comes out clean, about 8-10 minutes.

Remove onto cooling racks and let cool at least 10 minutes before you eat them (so the ganache doesn’t burn your mouth!). Enjoy!

To make the Financiers:

https://www.youtube.com/watch?v=rk1D3vb21po

Kyra Bussanich of Kyra's Bake Shop joins KC to make Hazelnut Financiers!  (Recipe Below)
Mildly sweet and nutty, these little bites are the perfect showstopper dessert. The dollop of dark chocolate ganache makes for a decadent treat! Get the printable recipe here: https://gfreefoodie.com/gluten-free-financiers-dark-chocolate-ganache/

Hazelnut Financiers with Dark Chocolate Ganache recipe, courtesy Kyra Bussanich, Gluten Free Cupcake Wars winner - 
Dark Chocolate Ganache

2/3 cup dark chocolate
2/3 cup heavy cream

Place the dark chocolate pieces in a glass or metal bowl. In a small sauce pot, scald the cream until the edges of the pot are just starting to bubble. Do not boil! Pour over the chocolate and let sit for a moment, to melt the chocolate. Stir slowly to incorporate the cream and chocolate together. It should start to thicken up as the chocolate gets melted completely and incorporated into the cream. Set in the fridge to chill and thicken even more. You are aiming for the consistency of peanut butter. Meanwhile, make the financiers.

Financier batter

¾ cup butter
3 Tablespoons of butter, melted
1 ½ cups ground hazelnut meal
1 ½ cups powdered sugar
¼ cup potato starch
¼ cup tapioca starch 
1 teaspoon salt
egg whites from 5 large eggs

Preheat oven to 375 degrees Fahrenheit. In a small pot, heat the ¾ cups of butter over medium-high heat, occasionally swirling the pan until the butter begins to bubble and turn brown. Set aside to cool.

Using a pastry brush, spread the 3 tablespoons of melted butter into 30 cavities of the mini muffin tins. Set aside.

Whisk together the hazelnut meal, powdered sugar, potato starch, tapioca starch and salt. Add the egg whites and whisk to combine. While whisking vigorously, pour the browned butter into the batter and blend to a uniform texture. Using a small food scoop, fill each of the prepared muffin cavities 2/3 full. Bake 4 minutes to begin to set the financiers. While the little cakes are baking, fill a small pastry bag with chilled chocolate ganache. Pull the cakes from the oven, squeeze a small dollop of ganache into the center of each cake, and return the cakes to the oven. Drop the oven temperature to 350 degrees and finish baking until lightly golden brown and a toothpick inserted in the center comes out clean, about 8-10 minutes.

Remove onto cooling racks and let cool at least 10 minutes before you eat them (so the ganache doesn't burn your mouth!). Enjoy!

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How to make Gluten-Free Hazelnut Financiers and Dark Chocolate Ganache

This Chocolate Ganache is so easy to prepare with only two ingredients - chocolate and heavy whipping cream! It's such a simple and delectable dessert topping!

| 1 cup) semi sweet chocolate chips

(120 milliliters) heavy whipping cream

Add the chocolate chips to a medium sized bowl and set aside.

2. Add the heavy whipping cream to a microwave safe bowl or measuring cup and heat for about 1 minute, keeping an eye on it. If it heats up too much, it’ll end up everywhere. Remove from the microwave just before it bubbles up.

. Pour the warm cream over the chocolate chips and allow to sit for 3-5 minutes. You can cover the bowl with some clear wrap to trap in the heat, if you like.

. Gently stir the cream and chocolate together until they come together to a smooth consistency. Try not to whisk too vigorously, which can add air bubbles to the ganache.

. Use the ganache on cakes, cheesecakes, cupcakes, cookies, etc. For glaze/toppings for cakes, cheesecakes, ice cream and such, I like to let the ganache sit for about 10 minutes, then apply it. If you’d like it a firmer consistency for whipping or piping, refrigerate it until firm. It can be whipped after it’s chilled. For piping, let it soften out of the fridge for 10-15 minutes, then stir it with a spoon. If it seems workable, but still holds it’s shape, it’s ready for piping.

Thank you very much.
I want to make chocolate ganache and use it for opera cake. I plan to prepare it, the evening before, store it in the fridge and have it ready by the morning, when I get started. Do you think it will be too hard to work on ?

Dear Lindsay,
Thank you very much. This is really helpful.

Dear Lindsay,                                                                    Thank you so much for adding my knowledge in baking..

Hi this is a really good recipe that I’ve used before but now I’m in self isolation and I don’t have any cream. Is there anything I could use instead of cream if I want to use it for a drip cake?

I want to use this for a drip cake (My first one) how long should I leave it before putting it on the cake??? 

I am so glad that I could find you. I have some doubt regarding the heavy whipping cream you used, is that different from normal whipping cream as I am having that one with me.

I added extra cream to this recipe and used it as a dipping sauce for strawberries. Delicious!

Can I use this for Strawberries? My chocolate get thick to quickly to make them? Thanks in advance ☺️

omg, Delicious. It is so sweet, I like chocolate cake. Will try it tomorrow. Thank you for your recipe!

I love this recipe! I recently ate a cupcake filled with chocolate ganache and wondered how I would be able to make chocolate ganache.

Chocolate lovers: this is the recipe for you! Rich &amp; silky chocolate ganache whipped &#x27;til light, fluffy, &amp; spreadable. Great on cakes, cupcakes, &amp; cookies.

Whipped Chocolate Ganache

chocolate

heavy whipping cream

Chop the chocolate and place it in a medium bowl.

Heat the cream steamy, and until small bubbles start to form around the outer edges (this can be done in a small pot on the stove, or in the microwave).  Be careful it doesn&#x27;t boil over!

Pour the hot cream over the chopped chocolate, and allow it to stand for about 5 minutes.

Whisk the ganache until smooth, then allow it to set.  (This can be done at room temperature or in the refrigerator.  Whisk it every 10 minutes to keep it smooth and lump-free.)

When the ganache is firm but still soft, transfer it to a mixing bowl and whip it on high speed until fluffy (about 3 to 4 minutes).

This Salted Caramel Chocolate Crepe Cake is a spectacular dessert! No baking required. Layers of delicious chocolate crepes &amp; salted caramel diplomat cream filling. Perfect showstopper dessert, and you can make the easy version or the intermediate version, as indicated below. INTERMEDIATE - This recipe is suitable for someone who has made cakes before DUE to the several components involved. EASY VERSION - Serve the cake after the first glazing of the cake. Skip the extra chocolate layer to create a 'dam' on the surface of the cake. And skip the salted caramel sauce on top. Instead, you can serve the salted caramel sauce on the side if you like. US based cup, teaspoon, tablespoon measurements. Common Measurement ConversionsThis cake may require one or two overnight chill times. The recipe is long, since there are several components, but every step is described and clarified in detail.

Chocolate Crepe Cake with Salted Caramel Filling

ml milk (2 ¼ cups (I prefer whole milk

71 g butter (5 tbsp (melted))

vanilla

g white sugar or brown sugar (¼

flour

white sugar (1 cup)

240 mL heavy cream (1 cup (35% fat))

360 mL milk (1 ½ cups)

cornstarch (5 tbsp)

tbsp vanilla extract

gelatin powder

water

240 mL heavy cream chilled (1 cup (35% fat))

57 g confectioner’s sugar (½ cup)

400 g semisweet chocolate

heavy cream (1 ⅔ cup (35% fat))

unsalted butter (3 tbsp (softened))

300 g white sugar

mL heavy cream

(1 cup (35% fat, at room temperature or warm))

½ tsp sea salt (more if needed)

tsp vanilla extract

unsalted butter

(1 ½ sticks)

Make the chocolate crepe batter according to the instructions here. The crepes should be cooked in a 10 inch non-stick pan.

Stack the cooked crepes on a plate or wire rack until needed.

Chocolate crepes

MAKING THE CARAMEL - Sprinkle the sugar over the surface of a stainless steel pan or non-stick pan. The sugar should be in a thin layer in the pan, so that it melts faster and is easier to caramelize.

Make sure the pan and all the utensils that you&#039;re using have no fat or water.

Heat over medium heat, and stir the sugar as it melts, with a heat-proof spatula. The sugar will stick to the spatula, so use a non-stick silicone spatula if possible.

Continue heating the sugar, while stirring frequently, until the sugar turns amber in color. Do NOT touch the caramel or get it on your skin as it is very hot! When the sugar starts to turn yellow, it will change color very quickly, so take care not to let the caramel burn.

When it turns amber colored, add the warm cream into the pan. The caramel will sputter, so PLEASE STAND BACK as you add the cream to avoid any splash back. Stir the caramel soon after adding the cream to dissolve the sugar. This will take a few minutes. The caramel will form clumps when you add the cream. This is OK, just stir to dissolve.

When the caramel has mostly dissolved in the cream, add the milk, salt, and vanilla into the pan. Heat and keep stirring the milk frequently to completely dissolve the caramel. When it’s nearly boiling or just starting to simmer, remove from the heat. The caramel flavored milk base is now ready.

Next, place the eggs and cornstarch in a small jug or bowl, and whisk until you have a smooth mixture.

Temper the egg mixture by adding a little of the hot caramel milk in a slow and steady stream to the egg mixture, while whisking the eggs constantly. Add enough caramel milk to warm the mixture, and then pour the egg-milk mixture back into the pan with the rest of the caramel milk.

Return the pot with the egg-caramel milk custard mixture back to the stove over medium heat. Heat the custard while whisking/stirring frequently, until it starts to thicken. Stir and whisk well to make sure the eggs don’t curdle and stick to the bottom of the pan as the custard heats and thickens. I like to switch between a whisk and a spatula to make sure the custard stays smooth while thickening.

In between stirring/whisking, check to see if the custard is starting to come to a boil.

Cook the custard until it comes to a boil; i.e. bubbles start breaking through the surface of the custard. When the custard starts to boil, remove it from the heat. If there are clumps, pass the custard through a fine sieve to remove them.

Add the butter to the custard and whisk it in until the butter is incorporated. Pour the custard into a bowl, and immediately cover the surface with plastic wrap, making sure the plastic wrap is touching the whole surface of the custard (to prevent a skin from forming on top).

Allow the custard to cool down to room temperature, then store it in the fridge for a few hours or overnight until chilled, and it&#039;s ready to be mixed with the cream.

The custard can also be chilled quickly by spreading it out in a thin layer on a baking pan, and then cover with plastic wrap as mentioned above (touching the whole surface). It can then be refrigerated OR placed in the freezer for about 30 minutes (but make sure not to freeze it).

Salted caramel pastry cream (custard)

Place the water in a small microwave-proof bowl and sprinkle the gelatin over the surface of the water. Allow the gelatin to bloom for about 10 minutes.

After the gelatin has bloomed, microwave the gelatin for about 10 - 20 seconds to dissolve it. Add about 1 tbsp of the chilled cream while stirring the gelatin, to temper the heat of the gelatin mix.

Place the chilled cream in a clean bowl and add the confectioner's sugar and vanilla extract. Start whisking the cream with a hand mixer at medium-high speed.

Quickly pour in the dissolved gelatin while whisking the cream to make sure the gelatin gets mixed in well. To avoid clumping, do not pour the gelatin mix ON the whisk attachments, and also avoid adding it too far from the whisk. The gelatin mixes in well and quickly when it&#039;s introduced to the spot where the cream is moving the fastest.

Continue whisking until the cream forms soft peaks. Set aside for a few minutes until you get the cooled pastry cream ready.

Whisk the set salted caramel custard with a hand whisk until smooth. Add about ⅓ of the stabilized whipped cream and gently whisk it into the pastry cream. Add the rest of the cream (or as much as you like), into the custard and fold it in. The more cream you add, the texture will be lighter, and the salted caramel flavor will be more mellow. I prefer to add about ¾ of the whipped cream.

Cover the bowl with plastic wrap and refrigerate until you’re ready to assemble the crepe cake.

Salted caramel diplomat cream (make this the following day)

Place the chocolate in a bowl. If the chocolate is large, chop into smaller pieces.

Add the vanilla and salt into the chocolate.

In a small saucepan, place the cream and heat until the cream starts to simmer. It should not come to a boil.

Pour the hot cream into the bowl with the chopped chocolate. Cover the bowl with a plate or plastic wrap and let it sit for about 30 seconds.

Whisk the cream and chocolate mixture until you have a smooth chocolate ganache.

Add the softened butter and whisk it in until melted and mixed in well.

Set the ganache aside and let it cool down slightly. Whisk occasionally to prevent a skin from forming on top.

Chocolate ganache (make this once the crepe cake is chilled)

Make the salted caramel sauce according to the recipe here. If the salted caramel sauce is too thick, add a little water to get it to the consistency you like.

Salted caramel sauce

OPTIONAL - Using an 8 inch plate or an 8 inch tart ring, cut each of the crepes into neat 8 inch circles. This will remove the thin lacy edges, and make sure each crepe is the same size, and your final cake is more neat.

Place a parchment paper or cardboard cake round (that is the size of the crepes), on a cake stand or plate. Make sure the cake stand or plate can fit inside your fridge as well, since you will be refrigerating the cake on this plate later on.

The first crepe will go directly on top of this parchment paper or cake round.

Next, take about ¼ - ⅓ cup of the salted caramel pastry cream and spread it over the crepe in a very thin layer. The thickness should be similar to the thickness of the crepe.

Carefully place another crepe over of the filling, making sure to center it properly.

Repeat with the filling, and then another crepe, until all the filling is used up. End with one last layer of crepe on top. I used 16 crepes here, but you can use anywhere between 14 - 18 crepes, depending on how much filling you use between the layers.

Make sure the crepe cake stack is not leaning to one side, and stack the crepes neatly as you go.

When the chocolate crepes and filling have been layered, carefully place the crepe cake in the fridge for a few hours or overnight, until completely set.

Assembling the chocolate crepe cake with salted caramel filling

Now the cake should be set and firm, and can easily be lifted off the plate onto a wire rack. Place the wire rack over a clean baking tray/pan to catch any excess chocolate ganache.

OPTIONAL - Apply a thin “crumb coat” of chocolate ganache over the crepe cake, especially on the sides so that the glaze will come out smoother. Let it set for a few minutes.

Pour the cooled (but slightly warm), but still very liquid chocolate ganache over the surface of the crepe cake. Use an offset spatula to spread the chocolate over the surface to cover the cake completely and smoothly on the top and the sides. Transfer the crepe cake into the fridge to set.

When the ganache has set, the chocolate crepe cake is ready to be served with just that simple glaze. HOWEVER, if you&#039;d like to have the salted caramel sauce on top, you will need to add another layer of ganache on top to create a 'well' on the surface of the cake.

Take the leftover chocolate ganache and let it cool until spreadable. Spread enough ganache on the sides of the crepe cake, and smooth it out using a spatula. Create a 'well' with a raised edge on the surface of the crepe cake with the ganache.

Since the crepe cake is cold, the chocolate ganache should set very quickly.

Pour the salted caramel sauce on the top. The “well” you created on top will keep the salted caramel sauce in place.

Refrigerate until you&#039;re ready to serve.

Cut slices using a warm, dry, and clean knife.

After the cake is set

A simple chocolate ganache recipe made using chocolate and cream!

2 Ingredient Chocolate Ganache Recipe

100 g cooking chocolate

100 g cream (thickened, heavy or whipping)

Break the cooking chocolate into a small bowl and set asideIn a microwave-safe bowl, heat the cream on HIGH for 1 minute or until slightly simmering.

Pour the hot cream over the chocolate and stir continuously until the chocolate has melted and the ganache is smooth.

Microwave Method

Break the cooking chocolate into a small bowl and set aside.

Bring the cream gently to a gentle simmer/just below the boil and then remove from the heat and pour over the chocolate.

Stir continuously until the chocolate has melted and the ganache is smooth and completely melted.

Stove-Top Method

Place the cooking chocolate into the Thermomix bowl and grate on Speed 8, 10 seconds.

Add the cream and heat for 2 minutes, 50 degrees, Speed 3.

Allow ganache to thicken as it cools slightly.

Thermomix Method

Turtle Chocolate Layer Cake is a moist chocolate cake filled with caramel buttercream, pecans &amp; chocolate ganache. It’s delicious and the perfect celebration cake!

Turtle Chocolate Layer Cake

(414 grams) granulated sugar

(240 milliliters) water

(240 milliliters) heavy whipping cream

(260 grams) all purpose flour

(414 grams) sugar

(85 grams) natural unsweetened cocoa powder

tsp baking soda

(240 milliliters) milk

(240 milliliters) vegetable oil

(240 milliliters) hot water

(560 grams) unsalted butter, room temperature

(1150 grams) powdered sugar

– 3/4 cup caramel sauce, above

Salt,

pecans,

oz (1 cup | 169 grams) semi-sweet chocolate chips

(180 milliliters) heavy whipping cream

Combine the granulated sugar and water in a medium to large saucier pan. Cook over medium-low heat until the sugar is completely dissolved, about 3 to 5 minutes. Add the butter and let it melt

2. Over medium heat, bring the mixture to a boil. Stop whisking and don’t whisk at all during this part to help avoid crystallization. Allow to boil until the mixture turns a deep golden copper color, about 15-20 minutes, maybe longer depending on your stove. Keep an eye on it, but do not stir. If needed, you can occasionally tip the pan from side to side to help things cook evenly.

. Remove the pan from the heat and immediately add in the heavy whipping cream in a slow, steady stream. The caramel will bubbly up quite a bit, so be careful with this step. Whisk quickly and well as you add the cream, whisking until well combined.

. Add the vanilla extract and half a teaspoon of salt and whisk to combine. Add additional salt to your desired saltiness.

. Set the caramel sauce in the fridge to cool. It will be fairly thin, but will thicken as it cools. You can make this caramel sauce up to a week or so head, if you like.
To make the chocolate cake layers:

p id=&#8221;instruction-step-7&#8243;>6. Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides. Preheat oven to 300°F (148°C).
7.

Add all dry ingredients to a large bowl and whisk together.
8.

Add eggs, milk and vegetable oil to the dry ingredients and mix well.
9.

Add boiling water and vanilla extract and mix well.
10

Divide batter evenly between cakes pans and bake for 30-33 minutes, or until a toothpick comes out with a few crumbs.
11

Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.
To make the caramel buttercream:

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