• 4 cups 70% dark chocolate, coarsely chopped
  • 4 cups heavy cream (divided)
  1. In a saucepan  set over medium heat, bring 2 cups of whipping cream to a slight simmer.
  2. Pour the hot cream on the coarsely chopped chocolate and mix until the chocolate melts and you have a smooth ganache. Let is cool completely.
  3. Using an electric mixer, beat the other 2 cups of cream on high speed until is doubles in volume and forms firm peaks.
  4. Carefully fold the cooled ganache into the whipped cream. Do not mix vigorously or you'll knock out all the air. Pour the mixture onto the cooled base.
  5. Let the cake rest in the refrigerator for 4-5 hours until it is set completely.
Recipe by Bake with Shivesh at