For beginner cooks who want to make their desserts not only tasty, but also beautiful, it is very important to find your ideal cream. It should be very plastic, not spread and keep its shape well. This cream has long been invented by the French and is widely used as an independent dessert, a layer in a cake, cookie or cake, the base of truffle sweets or a filling for cupcakes. A thick, quickly hardening cream based on chocolate and cream is called ganache. It is very easy to prepare and use, it can be combined with any type of pastries and desserts, diversified with fruit puree or liqueur.
Using white chocolate ganache
Most often, white chocolate ganache is used to cover the cake. This cream makes the surface perfectly flat, smooth and ideal for mastic, because the mastic will not melt or deform on the ganache.
A very beautiful cake with sharp edges and a glossy surface can be made without mastic, but simply coated with soft white chocolate ganache.
To layer cakes, pastries and cookies, you need to make the consistency of the ganache thicker and denser.
White chocolate ganache is always softer than dark or milk chocolate. It may lose its shape in hot weather, so before cooking you need to take this fact into account and change the proportions, increasing the amount of chocolate and decreasing the amount of cream.
The Secret to the Perfect White Chocolate Ganache for Cake Covering
The higher quality the white chocolate, the tastier the ganache will be, the better it will hold its shape and have a brighter taste and aroma.
The cream must be fat, at least 33%, preferably fresh and homemade, or from a reliable and trusted manufacturer.
All utensils that will be used to prepare white chocolate ganache must be perfectly clean and dry. Take a saucepan with a thick bottom and walls. It is better to use a silicone spatula for stirring.
After removing the ganache from the heat, pour it into a glass container, cover with cling film and leave overnight at room temperature, it will become more uniform and thick.
If grains have formed in the finished ganache, you can reheat it by adding a little cream or beat it with a blender for half a minute until smooth.
How to Make White Chocolate Ganache for Cake Covering
The recipe for making ganache is very simple, the main thing is to buy quality ingredients and stick to the proportions. This cream always turns out very tasty, tender and can be stored in the refrigerator for a long time.
To prepare the ganache to cover the cake we will need:
- Six hundred grams of high-quality white chocolate (preferably porous).
- Three hundred milliliters of heavy cream.
Cooking steps:
- Chop the chocolate into small pieces with a knife.
- Pour the cream into a thick-walled saucepan and boil over low heat, stirring constantly with a dry silicone spatula.
- Remove the boiled cream from the heat and add chopped chocolate to it. Stir with a silicone spatula until it is completely dissolved.
- Place the blender in the saucepan and beat the mixture until smooth. During the beating process, the blender should be at the bottom of the saucepan to prevent foam from forming.
- Cover the saucepan with cling film so that it fits tightly to the surface of the cream. This will allow the ganache to brew without creating a hard crust on its surface.
- Leave the saucepan covered with film in the refrigerator overnight.
- The next morning, take the saucepan out of the refrigerator and leave for three hours at room temperature so that the ganache melts a little and becomes plastic.
- If the ganache turns out runny, then you need to beat it a little more with a mixer.
The finished ganache lends itself well to leveling with a knife dipped in warm water. It is better to do this procedure in two stages, allowing the first layer to harden well in the refrigerator.
The recipe for chocolate ganache is very simple, and there are many ways to use it. Thus, chocolate ganache under the mastic levels the surface of the cake, creating a base for further work on decorating the cake. This is possible due to the unique property of ganache - it hardens, creating a smooth, even surface.
Another way to use this cream is as a chocolate ganache for macarons. This is a win-win filling option that goes perfectly with pasta. By adding various fruit purees instead of some cream to the basic recipe, you can get many variations of ganache, each of which will surprise you with interesting flavor notes. Apply the finished ganache to the center of the cooled half of the macaron, press down with the other half and hide in the refrigerator. The finished pasta will be firm and tender. The cream securely holds the halves together, preventing them from falling apart even in hot weather.
Chocolate ganache for coating the cake can also be used as an independent decorative element for the finished confectionery product. Smooth shiny ganache will create a wonderful surface of the cake, on top of which you can do nothing else, at most decorate it with your favorite nuts.
The principle of preparing ganache is the same; its different types differ only in the proportion and type of ingredients. It can be made from various types of chocolate, with the addition of flavors and fruit and berry purees (for example, raspberry ganache, mango). Chocolate ganache, the recipe for which you will read on this site, is a base that allows for further flights of imagination.
White chocolate ganache
White chocolate ganache works just as well for topping a cake as it does for filling a brownie. It pleases with its light color and very sweet taste. You can add banana puree if you wish.
For white chocolate ganache, you need to take white chocolate and cream 33% in a 2:1 ratio, as well as a little butter (10%). For example, 200 g of chocolate, 100 ml of cream, 10 g of butter.
Break the chocolate into pieces, pour the cream into a ladle and bring to a boil. Once it boils, pour the cream into the white chocolate. Now all that remains is to stir the resulting mass until the chocolate is completely dissolved. And then you are ready to leave the product in the refrigerator for 2-3 hours, if necessary you can leave it overnight. After the required time, take out the yellowish mass and start beating it with a mixer. You can add butter during the process - it is necessary for shine and a more delicate structure of the cream. After this manipulation, the ganache will thicken, turn white and be ready for use.
Helpful Tips:
- Choose only high-quality products, as the success of your idea depends on it.
- Make sure that not a drop of water gets in, as the chocolate may not melt.
Milk chocolate ganache (white ganache)
This is a basic recipe for all occasions. This ganache is universal: it is suitable for any function and can also be combined with most products.
The required proportion of chocolate and cream for milk chocolate ganache is 3:2, as well as 10th part butter. For example, 300g milk chocolate, 200ml 33% cream, 30g butter.
Bring the cream to a boil, but do not boil. Pour it over the finely chopped chocolate and melt it completely. Leave the resulting mass in the refrigerator for several hours. When you remove the ganache from the refrigerator, add softened butter and beat with a mixer. The milk chocolate ganache is ready.
Dark chocolate ganache
This is the simplest chocolate ganache. It is not as sweet and soft as previous versions of the cream. But this is an excellent icing for covering a cake, which can be prepared in no time. All you need to do is mix hot cream with chocolate, and then stir until the chocolate is completely dissolved. The proportions of chocolate and cream for black ganache are 5:3. The main feature is only boiled cream. They help the chocolate melt correctly and evenly.
Helpful advice:
In order to have time to cover the cake before the glaze hardens, place the container with the finished ganache in a water bath.
Cocoa ganache
An affordable and easy to implement option. Good as a glaze. It tastes a little like truffle.
Ingredients: 170 ml milk, 4 tbsp. l. cocoa powder, 5 tbsp. l. sugar, 100 g butter.
Pour milk into a saucepan and bring it to a boil. Now add sugar and cocoa. Cook the ganache over medium heat, stirring constantly, until the sugar is completely dissolved. Next, remove the future glaze from the heat and add butter. Stir until the butter dissolves. When the mass cools, it will thicken and be finally ready.
This completes the list of basic ganache recipes. As you can see, all the options are very simple to prepare, and the result always pleases with its taste and beauty. Moreover, you can adjust the consistency of the finished cream. By adding more cream, you get a thinner cream that can be poured over fruit or ice cream. Adding more chocolate will give you a firmer texture, perfect for filling croissants. Almost all children and adults like chocolate; it adds an exquisite taste to any dessert. For this reason, you will not go wrong if you decide to make this cream. By using your imagination and trusting your culinary intuition, you can create unique variations of chocolate ganache. Culinary inspiration and bon appetit!
Classic chocolate ganache is a very simple and common chocolate cream. You've almost certainly encountered it, even if you didn't know it was called that. You know that crazy chocolatey not-so-soft filling in chocolate candies or thick filled chocolate bars? As a rule, this is ganache. Does the dessert or layer in the cake have a strange consistency - is it denser than cream, but softer than chocolate? Most likely, this is also ganache. The most famous cake with chocolate ganache, driving all chocoholics crazy, is the Demel cake, the second most popular cake in Viennese cuisine after Sacher.
Classic chocolate ganache (as such a recipe would be called in the USSR - “ganache according to GOST”) is made from one part cream and two parts chocolate. This ganache can be used for everything - in candies, as a cream for a cake, for coating a cake, and for filling, it is universal. This ganache is easy to cut, it is plastic and at the same time holds its shape well. However, sometimes it is more rational to make more or, on the contrary, more ganache.
Chocolate ganache can be flavored with various confectionery flavors, or its taste can be enriched by the introduction of fruit and puree, zest or mint. In some cases, a small amount of butter is added to it.
Because the ganache itself is very, very simple to prepare, and there is essentially nothing to talk about. I'll show you one example of its practical use here along the way - filling a cake with a thick ganache shell.
We will pour it in a detachable metal form. Before you start preparing the ganache, you should do some preparatory work with both the mold and the base of the cake. Firstly, if a metal mold will be used, then you need to insulate the walls of the mold from the ganache with some kind of film. For me it will be a strip of pastry paper; you can also use food-grade plastic (thick bags, not thin film, if you don’t want wrinkles on the walls of the cake). There is no need to cover the silicone molds with anything; they themselves are perfectly separated from the frozen ganache.
I can’t coat cakes smoothly, so for me the technology of covering a cake with ganache is, of course, very convenient. But the filling underneath should have a smaller diameter than the shape in which it hardens. Therefore, the cakes and other parts should either be baked in a smaller form or cut off. Here I use a mold of a smaller diameter to press the outline onto the cake.
The excess is cut off along the marked line with a knife.
The base is placed inside the mold lined with paper so that there is a uniform gap everywhere between the filling and the walls.
Now, when all the preliminary preparation has been done, you can start making ganache. Because it is done easily and quickly. Grind the chocolate.
Melt the crushed chocolate in hot, but not boiling cream, stirring gently with a spoon. No whisks, no whisking.
And at the moment when the ugly liquid mess from the previous frame turns into such a beautiful shiny thick cream with a uniform consistency, the ganache will be ready! Confectionery flavors are usually added to it at this stage so that the aromas do not disappear during cooking. As you can see, everything is very simple. Ganache is one of the most basic creams and is difficult to mess up. The main thing is not to boil it while cooking.
Well, now - how to pour ganache over the cake to form a shell? Yes, just pour it on the cake, it will slide down between the walls and the filling, it’s liquid while it’s warm.
The surface needs to be slightly smoothed, the mold should be gently shaken so that the liquid mass is well distributed in the cavities around the filling and there are no air bubbles there. If the room temperature is below 20°C, the ganache will harden even at room temperature. If higher, then the cake should be placed in the refrigerator, but not very cold.
The finished classic chocolate ganache is not creamy, but hard. The paper comes off easily.
The surface of the finished ganache is more matte than that of liquid. There is no need to heat the knife to cut cakes with ganache coating - the ganache cuts without breaking, just like a thicker cream, not like a chocolate coating. How are you satisfied with the smoothness of the side surfaces of the cake? I can't spread the cream that smoothly.
Probably, some people have asked whether it is necessary to use a water bath to prepare ganache, as can be seen in my photographs. No, absolutely not necessary. I use it simply so that I can take photos for a long time and the ganache does not harden before I pour it onto the cake. You can easily prepare ganache in any other pan - the main thing is not to bring it to a boil. As soon as the chocolate begins to melt into the cream, immediately remove the pan from the heat and stir until you obtain that characteristic dark and shiny cream.
Ganache is a thick, hardening chocolate cream. It is used as a finishing coating for cakes and pastries.
It can also be applied to the cake before applying mastic.
The chocolate mass perfectly levels the surface, hardens remarkably, and has a pleasant taste.
But for all this to really happen, the ganache needs to be prepared correctly. Here is a selection of the most popular recipes.
Chocolate ganache for coating the cake - general principles of preparation
The thicker the ganache, the thicker the coating layer will be and vice versa. If you need to make a thin glaze, apply the mixture while warm. If you want to get a thick coating, then cool the ganache and only then spread it over the surface.
General principles for choosing products:
Chocolate. Milk bars are not suitable for ganache; you need chocolate, and with a high cocoa content. Preferably 65-70%. Only in this case will the product melt well, harden, and give the cream a good taste.
Sugar. Used for taste; any coarse or fine sand will do, but not powder.
Milk, condensed milk, cream, sour cream. They dilute the taste of chocolate, make the ganache softer, more pliable, and do not allow it to harden quickly. One of the products or two or more can be used, it all depends on the chosen recipe.
Oil. Added very often. We take natural products produced in accordance with GOST, that is, the fat content will be at least 72%. Otherwise, the ganache will not turn out as desired and may not harden.
Cocoa. It is advisable to choose natural black powder without sugar or other additives in the composition. Cocoa can be added to chocolate or used on its own, but the taste in this case will not be as deep and rich.
Of course, these are not all the ingredients used. There are recipes with honey, milk powder and cream, with various other additives. The technology for preparing the cream may also change slightly.
Chocolate ganache for cake coating: recipe with condensed milk
One of the simplest recipes for chocolate ganache for covering a cake. This amount is enough for a product with a diameter of 23 cm. But, a lot depends on the thickness of the layer, temperature and density of the mass.
1. Chop the chocolate, if it is not small, throw it into a bowl and put it in a steam bath. Melt until liquid.
2. Cut the butter into small pieces and place in another bowl. Soften. It is advisable to do this in advance.
3. Beat the butter with a mixer for five minutes and add condensed milk in parts. Bring the mass until smooth.
4. Add a spoonful of cocoa powder to make the cream deeper and more beautiful.
5. Remove the chocolate from the steam bath. Cool slightly, but do not let it harden.
6. Add chocolate to the cream and beat. If the mass turns out to be liquid, then leave it for 5-10 minutes so that the ganache becomes thicker, but do not keep it for a long time and do not put it in the refrigerator.
7. Use the ganache to cover the cake immediately while it is soft and pliable.
Chocolate ganache for cake coating: recipe with whole milk
To prepare this ganache, use plain whole milk, it is better to take it with a fat content of at least 3%.
1. Place a saucepan on the stove for a steam bath, while the water heats up, crumble the chocolate. Can be chopped with a knife.
2. Pour the chocolate into a bowl or a smaller saucepan and set to melt.
3. Heat the milk and add to the chocolate.
4. Continue heating in a steam bath until all the ingredients of the chocolate cream have melted and the mass becomes homogeneous.
5. Remove from heat and cool slightly.
6. Add a spoonful of chocolate mixture to the softened butter and stir. Then pour in another spoon and so on until both creams turn into a homogeneous mass.
7. To taste, add a little vanilla or pour cognac. Stir. Let the ganache cool a little and it’s ready to use!
Chocolate ganache for cake coating: recipe with honey
Recipe for honey ganache for chocolate cake topping. The cream turns out incredibly aromatic and very tasty. There is no need to add sugar to the mass, since it is also in the tile. It is important to use heavy cream with a mass fraction above 30% in this recipe.
110 g dark chocolate.
1. Combine cream and honey and heat in a water bath.
2. While the mixture is heating, you can chop the chocolate into small pieces. We transfer it to honey and cream. Continue melting the cream until the mixture becomes homogeneous.
3. Remove from heat, cool until warm.
4. Add softened butter. Since only a small amount is added, there is no need to beat it separately.
5. Stir. Once the cream is smooth, you can coat the cake!
Chocolate ganache for cake coating: recipe with cocoa powder
An economical version of chocolate ganache cream for covering the cake. Important! To make the cream delicious and in no way inferior to the full chocolate coating, you need to use high-quality cocoa powder. You can add more sugar to taste, but no more than 2 tablespoons, otherwise the consistency may suffer.
1. Take the butter out in advance to a warm room, you can cut it into cubes so that it softens faster.
2. First combine cocoa and sugar and stir. The grains of powder will rub against the sand, there will be no lumps.
3. Now dilute the sugar mixture with milk, stir and place in a water bath. But you can prepare this cream in a regular saucepan with a non-stick coating. In this case, turn on low heat and cook, stirring constantly so that the cocoa does not burn.
4. As soon as the sugar dissolves, the cream becomes homogeneous, you can remove it from the stove.
5. Cool the chocolate mass a little and add softened butter. Stir quickly until smooth. It's okay if the butter melts. As the cream cools, it will thicken anyway.
6. We use ganache to cover the cake or decorate cakes, ice cream, and homemade sweets.
Chocolate ganache for cake coating: recipe with cream and chocolate
Another very simple ganache recipe, but it is important to use at least 30% heavy cream. Both chocolate and cocoa powder are used here.
170 g dark chocolate;
1. Heat the cream until hot, but do not boil. Up to about 70-80 degrees.
2. Add granulated sugar combined with cocoa powder. If you pour them separately, lumps may appear. Quickly stir the cream. Leave for a few seconds and remove from heat.
3. Crumble the chocolate. You can chop it quickly with a knife. Transfer to a bowl.
4. Fill the chocolate pieces with hot cream and cocoa. Cover the bowl for a couple of minutes until the pieces melt.
5. Open, stir.
6. Add softened butter. But, if the cream is of high quality, then you can do without it.
7. Pour cognac for flavor. This amount is enough for the cream to have a slight walnut flavor, but at the same time there is no alcohol in it.
Chocolate ganache for cake coating: recipe with milk powder
A recipe for chocolate ganache for covering a cake, which can be prepared not only with milk powder, but also with cream. It will turn out even tastier, since the fat content of the product will be higher.
50 g milk powder;
60 ml fresh milk;
1. Chop the chocolate and place in a water bath.
2. Add sugar to the milk powder, dilute it all with fresh milk or plain water, place separately on the stove and heat to 50 degrees.
3. Beat the butter with a mixer, gradually add milk to it. We do this slowly so that the oil absorbs all the liquid.
4. Remove the melted chocolate from the water bath and mix well. It shouldn't be hot. If necessary, cool a little.
5. Add the chocolate mixture to the butter, continuously whisking the cream.
6. Ganache is ready! To taste, add vanillin or cognac to it, as was done in the previous recipe. Use the cream immediately before it hardens.
Chocolate ganache for cake coating: recipe with orange zest
In fact, you can make cream with lemon zest, but the taste and aroma will be completely different. We choose citrus at our discretion. Don’t forget to wash it thoroughly with a brush and pour boiling water over it.
200 g dark chocolate;
1 tbsp. l. orange zest or 1 tsp. lemon zest;
1. Build a water bath. Place all the chocolate in the top bowl, after chopping it into small pieces. We begin to melt.
2. The zest needs to be chopped and added directly to the chocolate.
3. Heat the milk with a pinch of salt. If you want a sweeter cream, then add two or three tablespoons of sugar, but no more.
4. As soon as the chocolate and zest warm up and become homogeneous, add butter and stir.
5. Next, pour in the milk in a thin stream, take your time.
6. Warm the ganache for another minute in a water bath and remove.
7. Cool until warm, but not cold. We use it to decorate the surface of the cake or for any other purpose.
Does the ganache harden quickly and you can’t cover the cake? Place the bowl in a pan of warm water, let the mixture heat up and stir constantly. Scoop the glaze straight from it and cover the cake.
White chocolate is much more capricious than dark chocolate. It may not melt at all if the product is of poor quality or even a drop of water gets in.
Essentially, ganache is a mixture of chocolate and cream. Good chocolate contains cocoa butter, which melts when heated and hardens when cooled. It is the oil that allows the ganache to become thick and viscous after cooling. If chocolate is made using other oils (shea, coconut, palm) - it may behave differently, require different proportions of cream, or even crack after hardening on the cake...
Good affordable professional chocolate - brand Callebaut. Sold in specialized confectionery stores and online. Affordable - in terms of price/quality ratio compared to mass market chocolate bars.
The exact proportions of cream and chocolate will depend on the composition of the chocolate, the fat content of the cream, and the required thickness, so here I will describe the principle of operation, what to look for, and what you can/cannot do when working with ganache... and my adjusted proportions from which you can build .
Proportions to obtain a thick ganache suitable for macaron fillings:
- Callebaut dark chocolate 54% - 1 part chocolate to 1 part cream (33%)
- For milk Callebaut 33% - 3 parts chocolate to 2 parts cream (33%)
- Callebaut white chocolate 28% - 2 parts chocolate to 1 part cream (33%)
Parts - by weight, not by volume.
If desired, you can replace some of the cream with thick berry puree to get new flavors.
If you need a thicker texture - like for truffles to sculpt with your hands - reduce the amount of cream, increase the percentage of chocolate (for example, take 70% instead of 54%). The ganache can be cooled and reheated - if you don't like the thickness, just add more chocolate/cream, gently reheat and cool again.
How we work:
1. Break/cut the tile into 1 cm pieces. This will make it easier to melt. If you decide to try Callebaut, it already comes in drops, which is much more convenient.
If the house is warm and the chocolate has not been stored in the refrigerator, then simply heat the cream in the microwave or on the stove and pour it onto the chocolate (if a film appears, strain through a strainer). This should be enough to melt the small pieces we cut.
If suddenly the chocolate also needs to be warmed (it’s cold at home, or it was stored in the refrigerator), or you’re just too lazy to bother with the cream, add the cream to the cup with the chocolate and heat it all together in the microwave, in bursts of 5-15 seconds. I'm lazy, so I do it this way. The most important thing here is not to leave the microwave and make sure that the chocolate does not overheat. While the chocolate is hard - check every 15 seconds - take it out and mix it. As soon as it starts to melt - every 10. If very small lumps remain - every 5. Each time, take it out and mix.
If the lumps cannot be stirred, but the whole mass is already ready, strain through a strainer while the mixture is liquid.
If you don’t have a microwave, try warming the cream first; if that’s not enough, put the mixture in a steam bath and bring it to perfection. Under no circumstances should we put it directly on the fire - the mixture will start to burn. You can try holding it suspended above the stove and stirring constantly))
3. Next, we cool it or use it right away, depending on what we want to get. If you need a filling for pasta, cool it in the refrigerator for 3 hours so that the ganache thickens and can be spread. If you need to pour a cake with smudges, cool it slightly (to ∼40°C) and pour it over - the cake is cold, and if our mixture has also cooled down greatly, the smudges will immediately harden and not roll down the sides. In general, you need to experiment here))
FAQ
- The ganache can be cooled and then heated again - safely store the leftovers in the refrigerator (for me it lasted up to a month), and when needed - heat it up, only carefully - in a water bath, or in the microwave, also in pulses of 10-15 seconds.
- If after cooling it seems to you that it is still liquid and needs to be thicker, just add more chocolate to the mixture with ganache and melt it all together. Cool again and look for the ideal proportion.
- You can put it in the freezer, for example, if you want to make a filling for a cake (this is absolutely a bomb). But at the same time, it does not freeze into ice - due to its high fat content, it only becomes a little thicker, and in a couple of minutes you can peel it off the film and stick it into the cake before it thaws to an untransportable state... and yes, for the filling it should be thicker than indicated above so that the cakes do not squeeze it out. The proportions are lower.
- You can use cream of lower fat content, but you need less of it. I even did it with milk once - for dark chocolate this is not particularly critical, but with white and milk chocolate you want more of the creamy taste that heavy cream gives. Yes, and the texture will be different, so don’t be surprised if it suddenly cracks on the cake because all the liquid has been absorbed...
- You can add butter to the ganache - from the proportions above it will be + 10% of the weight of the cream (and puree). Oil thickens the mixture even more when cooled, adding shine, flavor, and making the texture more pliable.
- By the way, cream for ganache can be flavored cold or hot - this will give additional shades of taste and smell =) There will be an article about this, because there are some nuances))
- You can also mix several types of chocolate to get a more interesting taste - more on that below.
- It can be colored with ordinary gel dyes (not special fat-soluble ones for chocolate), perhaps dry ones too, but I haven’t tried it - just stir it in the cream - due to the fact that the cream has a water component, the paint molecules will combine with it and color the entire cream ))
- If you want to make a perfectly even top of a ganache cake (and not completely fill the sides), cover the cake in two stages. First, wrap it with acetate film over the boots (a file or flower film will do - the main thing is to disinfect it and secure it well so that there are no gaps), then pour in the ganache and cool. Then create smudges and decorate. Here's what it looks like:
Usage:
For the filling, I use two types of Callebaut chocolate - dark 54% and milk 33% with a light caramel flavor. The two of them make just a drop-dead composition.
Proportion for filling in a cake with a diameter of 18 cm (the filling itself is 16 cm in diameter, ∼1 cm high):
- Milk chocolate – 115 g
- Dark chocolate 54% – 40 g
- Cream 33% – 90 g
It turns out thicker than the proportions at the very beginning, and is not squeezed out under the weight of the cakes and cream. At the same time, I use it to cover cakes and create drips (for 18 cm, take half a portion. For a perfectly smooth top using acetate film, take a full portion, just in case).
- Measure out the chocolate and pour in the cream.
- We begin to warm it up in the microwave in pulses of 15-10-5 seconds. Mix every time. At first it may seem that the chocolate is not melting, but floating in grains. If the chocolate is good, made with cocoa butter, then eventually it will mix with the cream - see photo 3. Detailed melting steps:
After 15 sec. 
+ 10 sec. 
+ another 10 sec. - If necessary, strain.
- The mixture has already cooled down and you can cover the cake with it. But what usually happens if you just water the cake and try to level the top with spaluta.
To fill the cake, I cover the ring with cling film, line the sides with acetate film, place it on a board, and then pour in the ganache. I freeze it in the freezer for 3 hours. Then I assemble the cake, and only when I need to insert the filling, I quickly and carefully peel it off from the films and use it. Not the most pleasant task, but I like the result))
As I’m writing, I think that it would be easier and faster to squeeze it through a pastry bag... I’ll have to try it - if it turns out to be the same even layer - perversion with a freezer =D
