From the Savvy Chic Cuisine dish: RED VELVET SHIRAZ CAKE
INGREDIENTS
½ cup (125 ml) Heavy cream
2 tbsp (30 g) Granulated sugar
2 tbsp (30 g) Invert sugar (recipe follows)
2 tbsp (30 g) Unsalted butter
Pinch of fine sea salt, like fleur de sel
4 oz good quality dark chocolate (70% cocoa)
1/8 - 1/4 tsp Cayenne pepper (depending on preference)
Savvy Tip: Use good quality chocolate brands like Callebaut & Valrhona. You can use chocolate with higher than 70% cocoa; however, you’ll need to increase the amount of sugar to balance out the bitterness. The addition of an invert sugar adds a beautiful glossiness to ganache and gives it a nicer mouth feel.
PREPARATION
In a small saucepan, heat the cream, sugars, unsalted butter, and salt over medium heat. Stir occasionally until the sugars dissolve. Keep hot.
Chop the chocolate into shards or dime-sized pieces, place in a heat-proof bowl.
Pour the hot cream mixture over the chocolate in 3 parts, mixing well after each addition.
Add the cayenne pepper and mix very well until smooth and shiny.
If you want to pour the ganache, use immediately. If not, cool to room temperature then use on your dessert.
INGREDIENTS for Invert Sugar
1 cup sugar
½ tsp, lemon juice
¾ cup water
Invert Sugar Savvy Tip: Once made, invert sugar has a great shelf life. Place any unused syrup in container, cover tightly, and store in the refrigerator for up to 6 months.
PREPARATION for Invert Sugar
Place all the ingredients in a heavy-bottom sauce pan.
Bring to a boil and simmer on low heat for 20 minutes until syrupy but still light in color. Note: Swirl the pan occasionally and have a cup with water and a pastry brush handy to brush down any crystals that form on the side of the pan.
After cooking, place the bottom of the pan in a cold-water bath for a minute to stop the cooking process.
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