▫️ Instructions
To Prepare the Chocolate cutlet
Combine all constituents in a mixing coliseum and beat with electric mixer for 2 twinkles.
Pour into 2 oiled and floured( or dusted with cocoa) 9 inch cutlet kissers .
Singe at 350 degrees F for 30- 35 twinkles or until toothpick fitted in the center comes out clean. Cool fully on a line rack.
When fully cooled, resolve the two layers into four with a sharp saw-toothed chuck cutter.
To Prepare the Whipped Ganache
Melt together the 3 mugs dark chocolate chips and in a double boiler
Stir constantly over a gentle poach in the double boiler, just until melted and smooth throughout.
You don’t want this admixture to get hot, it should be just at the melting point and only lukewarm to the touch. Transfer to a large mixing coliseum.
In a separate coliseum, scourge the 2 mugs whipping cream to firm peaks.
Add the whipped cream to the chocolate admixture in four portions, folding gently after each addition, until the whipped cream is fully incorporated into the chocolate.
At this point you’ll presumably have to chill this frosting for a partial hour or further in the fridge if it’s too soft to work with.
Just give it a quick pack with a rubber spatula every 10 twinkles so that it cools
Enjoy