I'm using the cheesecake recipe fr the little teochew, replaced 10g of cake flour with coco powder:
http://www.thelittleteochew.com/2011/03/japanese-cheesecake-tips-tricks.html?m=1
...
Chocolate Ganache(to glaze 6-7inches cake, pls adjust accordingly)
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70g Dark chocolate
60g Whipping cream
10g Butter(unsalted)
1/4tsp Vanilla bean paste or dark rum (optional)
Melt chocolate, whipping cream and butter over pot of simmering water, stir constantly, do not boil, once chocolate melted n smooth consistency, remove fr heat n stir in vanilla bean paste or yr choice of liqueur. Let it cool to warm to touch and u may pour over cooled cake sit on top of cooling rack over a big pan to collect excess ganache . Let the ganache drip down on its own or u may lightly shake the rack.u may also pour ganache over cake iced w topping cream , use it to coat fruit, as sandwich cake fillings, cupcake frosting etc.... (remember to use good quality chocolate as it affects the taste of end products)
Post link: https://www.facebook.com/photo.php?fbid=10152402797917736&set=gm.696177373784675&type=1&theater
********************
70g Dark chocolate
60g Whipping cream
10g Butter(unsalted)
1/4tsp Vanilla bean paste or dark rum (optional)
Melt chocolate, whipping cream and butter over pot of simmering water, stir constantly, do not boil, once chocolate melted n smooth consistency, remove fr heat n stir in vanilla bean paste or yr choice of liqueur. Let it cool to warm to touch and u may pour over cooled cake sit on top of cooling rack over a big pan to collect excess ganache . Let the ganache drip down on its own or u may lightly shake the rack.u may also pour ganache over cake iced w topping cream , use it to coat fruit, as sandwich cake fillings, cupcake frosting etc.... (remember to use good quality chocolate as it affects the taste of end products)
Post link: https://www.facebook.com/photo.php?fbid=10152402797917736&set=gm.696177373784675&type=1&theater