Chocolate Ganache Topped Pound Cake
- 1 loaf pound cake
- 8 ounces semisweet chocolate, cut into small pieces
- 3/4 cup heavy whipping cream
- 2 tablespoons unsalted butter
Cut the pound cake into a desired size and chill. Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat. Bring to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. Top the pound cake with the ganache mixture. Chill until service.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Copyright 2003, Brian Duffy, All Rights Reserved