Dark-Chocolate Ganache Glaze

The companion recipe to Chocolate Hazelnut Cheesecake, also from the book Pure Chocolate, by Fran Bigelow.


makes enough for 1 double-layer 9-inch round or quarter-sheet-pan layer cake


8 ounces semisweet chocolate, finely chopped

1 cup heavy cream


Place the chopped chocolate in a stainless-steel mixing bowl.

In a small saucepan heat the cream over medium-high heat until it begins to boil. Remove from the heat and pour over the chocolate. Let sit 1 minute and then start gently stirring with a rubber spatula from the center out, until smooth.

Cool at room temperature about 30 minutes, uncovered, stirring occasionally, until the ganache thickens enough to ribbon off the end of the spatula when lifted. The ideal pouring temperature is 80-85 degrees F.