I had the most awesome exchange with a gal in my neighborhood where I made her a bundt cake for her husbands birthday, and she made an apron for my mother-in-law for Christmas. It was truly one of the greatest exchanges I have ever taken place in. The apron was beautiful and my MIL loved it and the cake, so I hear, they loved too! I would totally trade again for an apron any day of the week.
Because I am such a great blogger, I didn't take any pictures of the apron, so you can't see just how fabulous it was, but I did take pictures of the cake before I delivered it. It goes along with my new moto:
If there's food, I will be there with my camera.
It's not the best moto, but everyone has to have one and this one is mine.
A ganache, I had in my mind was a completely complicated sauce and I was sure that I would mess it up... until I found out just how easy it is and that I was afraid more of the unknown than of the sauce itself. It is so easy in fact, that it only has two ingredients.
10 oz. cooking Chocolate (I used Ghirardelli 60% cocoa; make sure it has sugar in it and is not baking chocolate with no sugar).
1 cup Heavy Whipping Cream
Chop chocolate into small pieces and place in a bowl. In a small sauce pan warm whipping cream on medium heat until the edges are scalded. Pour whipping cream over chocolate and stir until the chocolate melts and is a nice, smooth consistency. Pour over your cake, or torte, or fruit, or whatever and serve.
Note: The longer you let the ganache cool the thicker it becomes.
Tip: If you want a whipped ganache you can let it cool completely and then use a mixer to whip it like you would regular whipping cream.
It is delicious any way you serve it because it's chocolate and you can't go wrong with chocolate, ever.