The Chocolate Den e-magazine The Chocolate Den e-magazine October-December 2014 | Page 24

Chocolate Ganache cake with Crystal Lace
Chocolate Ganache
Ingredients
250 ml fresh cream
500g dark Choc Den
compound
Method
Melt chocolate in
microwave for 2 minutes
on high.
Boil cream.
Mix the chocolate into
the cream.
When cool pour over
cake.
Cut crystal lace and
place gently over the
cake.
If applying to plastic
icing, dampen lace
slightly before sticking.

Opening special on crystal lace
R140.00 for 2 x 33cm strips