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GANACHE
coats one 12 inch
cake.
12 ounces semi sweet chocolate
1 cup heavy cream
1 stick
(4 ounces) butter
Break the semi sweet chocolate in a bowl. In a
saucepan, bring the cream to a boil. Pour it over the chocolate, stirring until
the chocolate is melted and the mixture is smooth and well blended.
Cool
mixture, then add the butter while mixture is still liquid. Allow to cool
completely to set the ganache. Do not refrigerate.
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