Whipped Chocolate Ganache Filling (or Frosting)

Ingredients

• 6 ounces best-quality bittersweet chocolate (I use 72%, see NOTE below)
• 4 teaspoons sugar (optional)
• 2 cups heavy cream

Directions

1. 1

   Place chopped chocolate in a medium-sized bowl.

2. 2

   Heat heavy cream and sugar (if using) in a large heavy saucepan over med-hi heat until it simmers gently.

3. 3

   Immediately pour the hot cream over the chocolate and stir gently until the chocolate is mostly melted.

4. 4

   Let stand for 15mins to be sure all chocolate is melted.

5. 5

   Stir ganache gently until perfectly smooth, let cool.

6. 6

   Cover and chill for at least 6 hours, preferably overnight (it must be very cold or it will curdle when it's whipped; ganache can be made up to 4 days ahead).

7. 7

   When you're ready to assemble the cake (and NOT before), whip ganache until it's stiff enough to hold a nice shape and seems spreadable (Don't overwhip; overwhipped ganache looks granular, so watch carefully).

8. 8

   Spread whipped ganache immediately, as it will firm as it sits.

9. 9

   NOTE: if using 50-60% bittersweet chocolate, use 8 oz of chocolate and omit the sugar; if using 60-64% chocolate, use 7 oz of chocolate and omit sugar; if using 66-72% chocolate, use 6 oz and add the optional sugar to give the ganache a bit of'lift'.

10. 10

    If you're just using this as a filling, halve the recipe.

11. 11

    If you're glazing the cake with a chocolate glaze, chill the filled cake for at least 1 hour (up to 2 days) before glazing.