Chocolate Ginger Ganache Recipes

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CHOCOLATE GANACHE



Chocolate Ganache image

This is a rich, dark chocolate topping or decoration that has lots of uses. It can be whipped as filling or icing, or just poured over whatever cake you like.

Provided by INGRIDEVOGEL

Categories     World Cuisine Recipes     European     French

Time 20m

Yield 16

Number Of Ingredients 3

9 ounces bittersweet chocolate, chopped
1 cup heavy cream
1 tablespoon dark rum

Steps:

  • Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
  • Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.

Nutrition Facts : Calories 141.5 calories, Carbohydrate 9.4 g, Cholesterol 21.1 mg, Fat 10.8 g, Fiber 1.2 g, Protein 1.4 g, SaturatedFat 6.7 g, Sodium 6.5 mg, Sugar 7.1 g

CHOCOLATE GANACHE AND GINGER TART



Chocolate Ganache and Ginger Tart image

One of my favourite combinations: chocolate and ginger!

Categories     Chocolate     Desserts     Desserts     Sweet Pies, Pastries and Tarts     Sweet Pies, Pastries and Tarts

Yield 8

Number Of Ingredients 12

110 g butter
100 g sugar
1 egg
1 egg yolk
225 g flour
25 g cocoa powder
250 g fresh ginger, peeled
800 g sugar
4 C (1 litre) water
a pinch of salt
900 g dark chocolate
1 C (250 ml) fresh cream

Steps:

  • Method Preheat the oven to 180 °C. Prepare a 13 x 35 cm loose-bottomed rectangular tart pan. Chocolate pastry Combine the butter and sugar in a blender and, with the motor running, add the whole egg and the egg yolk. Add the flour and cocoa powder and blend until it forms a dough. Wrap in plastic wrap and refrigerate for 30 minutes. Press the pastry into the prepared pan and bake blind for 10 minutes (no need to use baking paper and beans). Glacé ginger Slice the peeled ginger as thinly as possible. Place the ginger into a saucepan and cover with water. Bring to a boil. Reduce the heat and simmer for 10 minutes. Drain and repeat. Place the sugar, water and salt into a saucepan and add the ginger. Cook until the liquid is the consistency of thin honey and the ginger is transparent. Remove from the heat and carefully scoop the ginger out of the liquid. Place the strips on a cooling rack and keep to one side to dry overnight. Chocolate ganache Melt the chocolate in the microwave and heat the cream slightly. Add the cream to the chocolate and combine gently with a whisk. Pour a 1-cm thick layer of ganache into the prepared tart pan. Layer generously with the glacé ginger and cover with the rest of the ganache. Keep to one side until set. Serve with vanilla or chocolate ice-cream.

CHOCOLATE GINGER CAKE



Chocolate Ginger Cake image

Indulge in a dark, decadent cake that showcases the flavors of the holiday season. I stir fresh ginger into the batter and sprinkle chopped crystallized ginger over the velvety ganache. -Amber Evans, Beaverton, Oregon

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 12 servings.

Number Of Ingredients 19

6 ounces milk chocolate, cut into 1/2-inch pieces
2-1/3 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 cup canola oil
1 cup molasses
1 cup sugar
1 cup water
1-1/2 teaspoons baking soda
3 tablespoons grated fresh gingerroot
2 large eggs, room temperature
2 large egg yolks, room temperature
GANACHE:
4 ounces bittersweet chocolate, chopped
1/2 cup heavy whipping cream
2 tablespoons chopped crystallized ginger
Vanilla ice cream or sweetened whipped cream, optional

Steps:

  • Preheat oven to 350°. Grease a 9-in. springform pan. Place on a baking sheet., Place milk chocolate in a small bowl. In another bowl, whisk flour, cocoa, cinnamon, salt and cloves; add 1 tablespoon flour mixture to milk chocolate and toss to coat., In a large bowl, beat oil, molasses and sugar until blended. In a small saucepan, bring water to a boil; stir in baking soda until dissolved, then ginger. Add to oil mixture; beat until blended. Gradually add remaining flour mixture, beating on low speed just until moistened. In a small bowl, lightly beat eggs and egg yolks; stir into batter until combined., Fold in milk chocolate. Transfer to prepared pan. Bake 40-50 minutes or until toothpick inserted in center comes out clean. Cool on a wire rack 30 minutes., Loosen sides from pan with a knife; remove rim from pan. Cool cake completely on wire rack., For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 2 minutes. Stir with a whisk until smooth; cool slightly, stirring occasionally. Pour over cake; sprinkle with crystallized ginger. If desired, serve with ice cream.

Nutrition Facts : Calories 596 calories, Fat 32g fat (9g saturated fat), Cholesterol 78mg cholesterol, Sodium 289mg sodium, Carbohydrate 71g carbohydrate (47g sugars, Fiber 3g fiber), Protein 7g protein.

CHOCOLATE GANACHE PUMPKIN TART



Chocolate Ganache Pumpkin Tart image

I love the flavor combination of spiced pumpkin and chocolate, which inspired me to create this chocolate pumpkin tart. Sometimes I like to sprinkle chopped crystallized ginger over the chocolate ganache for extra flavor and texture. -Bernice Janowski, Stevens Point, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8 servings.

Number Of Ingredients 18

1 cup all-purpose flour
3/4 cup sugar
1/2 cup baking cocoa
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/2 cup butter, melted
FILLING:
1 can (15 ounces) pumpkin
3 large eggs
3/4 cup packed dark brown sugar
2 teaspoons grated orange zest
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/2 cup heavy whipping cream
GANACHE:
3/4 cup semisweet chocolate chips
1/2 cup heavy whipping cream
Crystallized ginger, chopped, optional

Steps:

  • Preheat oven to 425°. In a large bowl, combine flour, sugar, baking cocoa, pie spice and salt. Stir in butter until crumbly. Press onto bottom and up sides of a 9-in. tart pan with removable bottom; place on a baking sheet. Bake 10 minutes; cool on a wire rack., Meanwhile, in another large bowl, whisk pumpkin, eggs, brown sugar, orange zest, pie spice and salt. Slowly whisk in cream. Pour into crust. Bake 15 minutes. Reduce oven temperature to 350°. Bake until filling is set, 40-45 minutes. Cool on a wire rack., For ganache, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 10 minutes. Stir with a whisk until smooth. Spread over tart; chill until set. If desired, garnish with crystallized ginger.

Nutrition Facts : Calories 551 calories, Fat 30g fat (18g saturated fat), Cholesterol 134mg cholesterol, Sodium 358mg sodium, Carbohydrate 70g carbohydrate (50g sugars, Fiber 4g fiber), Protein 7g protein.

CHOCOLATE & GINGER TORTE



Chocolate & ginger torte image

This decadent dessert with a triple-ginger hit is a chocoholic's dream

Provided by Good Food team

Categories     Dessert

Time 1h35m

Number Of Ingredients 14

250g unsalted butter , diced, plus extra for the tin
cocoa , for dusting
350g dark chocolate , chopped
2 tbsp Stone's ginger wine
140g caster sugar
100g light muscovado sugar
5 eggs , separated
75g ground almonds
1 tsp ground ginger
1 heaped tbsp ginger preserve
140g dark chocolate , finely chopped
150ml double cream
25g unsalted butter
2 tbsp Stone's Ginger wine

Steps:

  • Heat oven to 170C/150C fan/gas 3-4. Butter and line a 23cm round springform tin with a disc of buttered baking parchment. Lightly dust the inside of the tin with cocoa and tip out excess.
  • Put the chocolate and butter into a medium-size heatproof bowl, add the ginger wine and set the bowl over a pan of barely simmering water. Stir occasionally until melted and smooth. Remove from the heat and cool slightly.
  • Tip both the sugars into a large mixing bowl or the bowl of an electric mixer and add the egg yolks. Whisk until pale and light. Pour the melted chocolate and butter into the yolks and stir until smooth. With another large, spotlessly clean bowl and whisk, beat the egg whites with a pinch of salt until they just hold a stiff peak.
  • Sift the almonds and ginger into the chocolate mixture and fold in using a large metal spoon. Add one-third of the egg whites and stir in to loosen the mixture. Fold in the remaining egg whites until combined.
  • Spoon half the mixture into the prepared tin and gently spread level using a palette knife. Gently warm the ginger preserve until it's just spreadable and carefully spoon onto the cake in small dollops. Spoon over the remaining chocolate mixture, spread level and bake just below the middle shelf of the oven for 50 mins-1 hr until a wooden skewer inserted into the middle of the cake comes out with a moist crumb attached. Allow the cake to cool in the tin and don't be dismayed if the top sinks and cracks.
  • To make the ganache icing, tip the chocolate into a heatproof bowl. Then add the cream, butter and ginger wine. Set the bowl over a pan of barely simmering water and stir until melted and velvety smooth. Remove from the heat and allow to cool slightly.
  • Carefully run a palette knife around the edge of the cake to loosen it, then put on a serving plate. Spread the ganache over the top, and leave to set before serving.

Nutrition Facts : Calories 907 calories, Fat 65 grams fat, SaturatedFat 35 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 72 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.18 milligram of sodium

GINGERBREAD CAKE WITH CHOCOLATE GANACHE



Gingerbread Cake With Chocolate Ganache image

What a great cake! I made this for my birthday and wow! Served with cream after dinner it was delicious. Deeply flavoured.

Provided by Chickee

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 13

1/2 cup shortening or 1/2 cup butter
1/4 cup sugar
1 egg
1 cup molasses
1 cup very hot water
2 1/3 cups flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
2 teaspoons orange zest (optional)
1/4 cup orange marmalade or 1/4 cup apricot jam
dark chocolate ganache (I recommend Jeni's Chocolate Ganache)

Steps:

  • Preheat oven to 180C/350º F.
  • Grease and flour 9-inch/20cm square pan.
  • In a large mixing bowl, cream butter and sugar together.
  • Add egg. Add the water to the molasses, stir to combine, then stir molasses water into the butter mixture.
  • Stir dry ingredients together, add to liquid mixture, and combine until smooth. Pour into prepared pan, bake 45 minutes, or until knife inserted in center comes out clean.
  • To decorate-.
  • Once cool, split the cake in half horizontally.
  • Sit the two halves, cut side up, on the counter, and spread one half with jam and the other half with chocolate ganache.
  • Sandwich the two halves back together.
  • Ice the entire cake with chocolate ganache, decorate and serve!

CHOCOLATE GINGER GANACHE



Chocolate Ginger Ganache image

Make and share this Chocolate Ginger Ganache recipe from Food.com.

Provided by keeney

Categories     Dessert

Time 10m

Yield 2 1/2 CUPS, 6 serving(s)

Number Of Ingredients 4

1 (13 ounce) can coconut milk
1/3 cup palm sugar
1 teaspoon finely grated ginger
8 ounces semisweet chocolate, chopped

Steps:

  • Combine coconut milk, palm sugar and ginger in saucepan.
  • Bring to a simmer over medium heat, stirring until the sugar dissolves.
  • Remove from heat.
  • Add chocolate and whisk until mixutre is melted and smooth.

Nutrition Facts : Calories 356.5, Fat 31.2, SaturatedFat 22.3, Sodium 41.2, Carbohydrate 27.9, Fiber 7.7, Sugar 15.4, Protein 6.6

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