Time 10m Yield 6 1/2 pounds Number Of Ingredients 2 Steps:
Melt the white chocolate chips and heavy cream in a large heat-safe bowl in the microwave at 1 to 2 minute intervals, stirring well in between melts, just until the ganache is smooth. Allow to rest, covered, overnight at room temp. For a fluffier texture, whip the set ganache in a stand mixer fitted with the whip attachment.
Time 15m Number Of Ingredients 2 Steps:
Microwave chocolate in microwave safe bowl for 1 minute to soften Bring heavy whipping cream just to a simmer then pour over chocolateMake sure the chocolate is fully coveredLet set for 5 minutes Whisk gently to combine cream and chocolate, do not incorporate air Use freshly made ganache for drips (make sure your cake is very cold so ganache sets quickly) Pour into a shallow pan or dish to let stiffen up. Then stir until creamy before icing your cake. If your ganache is too firm, microwave for 10 seconds to soften and then stir until ganache is the desired consistency.
Time 20m Yield 1 serving(s) Number Of Ingredients 2 Steps:
Place finely chopped chocolate in small heatproof bowl. Set over warm water on low heat (water should not touch bottom of bowl). Stir very frequently until almost melted. Remove from heat and hot water; stir until smooth, pressing out any lumps with back of spoon or a rubber spatula. In small saucepan over low heat, heat cream just to a simmer, stirring frequently. Remove from heat; all at once, add about two-thirds of hot cream to melted white chocolate. Gently stir to incorporate, then beat or whisk until smooth, scraping bowl as necessary with rubber spatula. Gradually stir in remaining cream.
Time 10m Yield Makes enough to ice one cake/about 500g Number Of Ingredients 3 Steps:
Put the chocolate in a large mixing bowl. Pour the cream into a saucepan with the sugar and bring to a simmer, stirring continuously until the sugar is melted. Bring to the boil, then quickly remove from the heat, pour over the chocolate and whisk until smooth and glossy. Use straight away or leave to cool down a little until thick enough to spread on a cake. Alternatively, leave to cool completely, then beat with an electric whisk until light and fluffy and spread on a cake.
Time 4h13m Yield 20 Number Of Ingredients 2 Steps:
Heat cream in a saucepan until nearly boiling; pour over white chocolate chips in a bowl. Let sit for 3 minutes. Stir until chocolate is completely melted. Cover and refrigerate until cool, about 4 hours. Beat ganache with electric mixer until stiff peaks form.
Time 25m Yield 8 Number Of Ingredients 2 Steps:
Pour heavy cream into a saucepan over medium heat; heat until just boiling. Remove from heat; add white chocolate chips. Whisk gently until white chocolate chips are melted and blended into the cream. Let cool until slightly thickened, about 15 minutes.
Time 1h25m Yield Serves 16-18 Number Of Ingredients 11 Steps:
Heat the oven to 180C/160C fan/gas 4. Butter three 18cm sandwich cake tins and line with baking parchment. Beat together the butter, sugar, eggs, vanilla, baking powder and flour using a stand mixer or electric hand whisk until you have a fluffy mixture, about 5 mins. Fold in the white chocolate until it’s well distributed throughout. Divide the mixture evenly between the tins and level out using a palette knife or the back of a spoon until smooth. Bake for 25-30 mins until a skewer inserted into the middle comes out clean. Remove from the oven and leave the sponges to cool in the tins for 10 mins, then remove from the tins and transfer to a cooling rack, top side down, and leave to cool completely. If the sponges are not level use a serrated knife to cut away the peaks. While the sponges are cooling, make the ganache. Put the white chocolate in a large bowl. Pour the cream into a saucepan over a medium heat and bring to a simmer. Immediately pour the cream over the chocolate and leave to stand for 4-5 mins until the chocolate has melted. Mix together to form a smooth ganache, ensuring all the chocolate has fully melted, then mix in the vanilla. Chill in the fridge for 30 mins, stirring occasionally so it doesn’t completely harden, until spreadable and thick enough to coat the cake. Once the sponges are cool and the ganache has set to a spreadable consistency, you can construct the cake. Place one sponge on a serving plate, spread over a thin layer of the chocolate ganache, then fill the middle with a third of the raspberries. Place another sponge on top and repeat with a layer of ganache and another third of raspberries. Put the final sponge on top and gently coat the whole cake with a thin layer of ganache. Leave in the fridge to set for at least 20 mins. To finish, spread over any remaining ganache and top with the remaining raspberries. Will keep chilled for up to three days in an airtight container.
Time 15m Yield 1-1/4 cups. Number Of Ingredients 2 Steps:
Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth., For a pourable ganache, cool, stirring occasionally, until mixture reaches 85°-90° and is slightly thickened, about 40 minutes. Pour over cake, allowing some to drape down the sides. Spread ganache with a spatula if necessary to evenly coat, working quickly before it thickens. Let stand until set., For spreadable ganache, chill, stirring occasionally, until mixture reaches a spreading consistency. Spread over cake.
Time 12m Yield 2 cups, about Number Of Ingredients 3 Steps:
In a small, heavy saucepan, heat the cream just until it starts to simmer. Add the white chocolate, shaking the pan gently to immerse it into the cream, then add the butter. Let the mixture stand for 1 minute, then beat with a wire whisk until the chocolate and butter dissolve and the mixture is smooth. Refrigerate until mixture is cold, then whip with a wire whisk again until fluffy. Use frosting as desired; refrigerate your frosted goodies to firm up the frosting.
Number Of Ingredients 2 Steps:
Heat cream in a medium saucepan over low heat until just about to boil. Place chocolate in a bowl. Pour hot cream over; stir until melted. Let cool, stirring occasionally. Beat mixture with paddle attachment of an electric mixer or with a handheld mixer for about 3 minutes, just until it is a mousse-like consistency; use immediately.
