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Ingredients
- 5 ounces semisweet chocolate, finely chopped
- 2/3 cup heavy cream
Method
- Place the chocolate in a small bowl.
- Bring the cream to a boil in a small saucepan over medium-high heat.
- Pour the boiling cream over the chocolate.
- Cover with plastic wrap for several minutes.
- Remove the wrap, and stir until the chocolate is completely smooth and melted.
- Set the ganache in a cool place; let stand until thickened to the consistency of thick cake batter, 10 to 15 minutes.
- to cool.
- In a medium bowl, sift together the flour, salt, and baking powder; set aside.
