This recipe covers a 20cm cake.
- 200ml double cream
- 200g chocolate, chopped (white/milk/dark)
- Heat the double cream in a saucepan until it’s boiling.
- Pour over the chopped chocolate and stir until the chocolate has all melted and it’s smooth.
- Leave it to cool.
- For a rougher textured finish, you can whip the mixture slightly once it’s cooled down.