This post is dedicated to my Grand mom. She’s the first baker I knew. I grew up eating her pressure cooker cakes for Christmas and birthdays. She was one strong woman who left the country she was born and raised (then British Malaya, now Singapore), married a stranger chosen by her family and moved to India during World War 2, bore 8 kids, raised them with discipline and values, worked as a school Principal all her life, worked post-retirement just to keep herself occupied and took her last breath on her birthday at the ripe age of 80. Grand dad was the typical chauvinist husband. Nothing much to write home about.
Chocolate Ganache is amazingly versatile in baking. It’s indulgent taste and rich velvety texture has lots of uses. Ganache can be transformed as a glaze, poured over any cake as a frosting/ icing , truffles, piped into canapes, sauce for ice cream, filling for patisserie, topping for cookies, chocolate fondue, chocolate coating, chocolate mousse, chocolate drinks and more. Usually, Ganache is made with equal proportions of cream and chocolate. But, I use little butter and/or liqueur that gives ganache a desirable shiny texture and wonderful flavor. The taste of the final product depends on the chocolate used. Hence, it is essential to use a good quality chocolate to make gorgeous ganache.
A chiffon cake is a composite of a butter cake and a foam cake. The eggs give the fluffiness of a sponge cake and the oil gives the moist texture of a butter cake. This cake does not have butter, but has liquid fat (oil). Chocolate adds a richer taste. I covered the cake with shiny ganache and decorated with handmade truffles and milk chocolate covered almonds. Continue reading