Chocolate Ganache Cakes
July 2012
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Recipe Summary
Ingredients
Directions
Notes
Use high-quality bittersweet chocolate for this recipe, such as Valhrona or Callebaut, available at specialty shops, or Lindt, which can be found in most supermarkets.
The batter can be prepared ahead and the unbaked cakes frozen, well wrapped, for a few hours, or as long as overnight. Bake the frozen cakes for 9 minutes, turn the baking sheet around, and bake for another 9 minutes or until the edges of the cakes look set and have pulled slightly away from the sides of the ramekins but the centers are still slightly liquid; do not overbake.