Rich and delicious, this is a special-occasion filling for a chocolate cake, or for biscuits.
200g dark chocolate
½ cup cream
1. Break the chocolate into the top of a double boiler or a heatproof bowl and add the butter and cream. Set over a saucepan of hot, not boiling, water and heat gently, stirring all the time. When the chocolate has melted, remove from the heat and set aside. The ganache will thicken as it cools.
2. You can pour this over a cake as is, or beat hard once it is cold and it will become pale and thick, suitable for spreading and piping.