This chocolate ganache recipe makes enough to cover a 23cm cake. You can also serve the warm ganache over fried bananas which you have drizzled with rum, serve it on icecream or just dip a toasted croissant into it. Add a spoon or two of Baileys, rum, Cointreau, Grand Marnier or any favourite liqueur instead of vanilla extract.
Serves One 7 inch cake
100g (4 oz) good quality plain or dark chocolate 50g (2 oz) butter, unsalted 175g (6 oz) icing sugar 3-5 tablespoons of milk
200g dark chocolate (70% cocoa solids) 2 tablespoons golden syrup 120g (4oz) caster sugar 60mls cold water 1/2 teaspoon vanilla extract (optional)
1. Break the chocolate into pieces. Heat the golden syrup, caster sugar and water in a non-stick saucepan until the sugar is dissolved and it is syrupy. Turn the heat up and bring the syrup to the boil. Remove from the heat and add the chocolate, stirring to melt it. Use immediately.