Whisk up a choccy treat ..

IF you’re even mildly interested in cake (and let’s face it, who isn’t?!), it won’t have escaped your notice that The Great British Bake Off is back.

As a nation we love chocolate and you’ll rarely catch a show that doesn’t feature it in some way. Pair it with cake and you have a food combination to rival some of the country’s favourites.

Cue the chocolate ganache-covered truffle. Or a deliciously moist triple chocolate cake, complete with –you guessed it – a good helping of ganache.

For something so tasty, it’s hard to believe it contains only two ingredients: equal quantities of cream and vitally - a really good quality plain chocolate – the richer the better when it comes to ganache.

While it does only contain two ingredients, ganache requires some effort to master. Once you have, though; the possibilities are endless. Here’s how to get it right:

1. Start with 250g of good quality plain (dark) chocolate (chopped), if you’re looking to cover a standard cake or make a decent-sized portion of truffles. You’ll also need 125ml double cream and if you’re feeling adventurous – or you’re under the watchful glare of Miss Berry in that Bake Off Tent! – add a tablespoon of rum, too.

2. Grab a medium bowl and add the chocolate to it. Meanwhile, heat the cream in a small saucepan over a medium heat, bringing to the boil. Do make sure you keep an eye on the cream, though; watch it closely, it’s about getting it just to the boil and acting fast.

3. Once your cream has come to the boil, simply pour it over your chopped chocolate. It’s at this stage you can add your rum.

4. Now, whisk until smooth – either using a hand whisk or an electric one, whichever you prefer

5. The final step is simply giving the ganache enough time – but not too much – to cool. Once it’s at the right temperature and consistency – cool enough that it won’t melt the sponge you’ve already prepared and smooth enough that it’ll pour easily – you can pour it over your cake. Begin at the centre of the cake, working outwards until it’s covered.

Et voila – the perfect chocolate ganache! Don’t forget to head to our website to see a full video – and let us know how you get on!

lGlenn Futter is head chef at La Cachette restaurant, Elland. To find out more about La Cachette go to www.lacachette-elland.com

lSee Glenn make ganache with the Courier online on www.halifaxcourier.co.uk.