Chocolate Ganache Cake - Instructions Continued
7. To assemble cake. Brush bottom cake layer with cold syrup. Fill pastry bag fitted with a 3/4 inch (2
cm) flat tip, with ganache. Pipe on a layer of ganache, smooth with a palette knife.
8. Top with second layer and repeat. Place last layer on top, smooth sides with a palette knife.
9. Brush whole cake with syrup, pipe on remaining ganache to completely cover cake. Chill in
10. Glaze. Place cake on a cake rack set over a tray. Pour chocolate glaze over cake. Tap the rack on
the tray to settle glaze. Remove any excess glaze, gently press chocolate sprinkles on to cake sides.
Chill until firm. Decorate top with chocolate cigarettes, and caramelized hazelnuts.
*If commercial glaze is not available, making it at home can be simple. In a saucepan combine 1 cup
cream, 1-3/4 ounces sugar, 1-3/4 ounces glucose (inverted sugar) and 1-3/4 ounces butter. Bring to boil,
pour over 1 cup of finely chopped couverture chocolate, stir until smooth. Use while still warm.