Chocolate Ganache Frosting

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From the syllabub blog at blogspot.com. Use to frost recipe #292701. Yum! Makes enough to frost a two-layer (or four-split-layer) 9 round cake."

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Steps

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Process chocolate in food processor until very fine.

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Put it in a small heavy saucepan.

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Heat cream to boiling point and pour 3 / 4 of it over the chocolate.

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Cover for 5 minutes to allow it to melt.

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Gently stir together , trying not to create air bubbles.

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Pass through fine strainer and add cognac.

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Cool till just tepid.

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Check consistency: when tepid , the glaze should mound a bit before disappearing.

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If it is too thick , or seems curdled , add more of the warm cream little by little.

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If too thin , add some melted chocolate.

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When right , use at once or store and reheat.

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Pour over cooled cake allowing excess to flow down the sides.

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If you want a double coat , refrigerate the cake after the first later , for about 20 mins or until firm', apply a second coat -- but don't refrigerate after second coat or you'll lose that glossiness"]".

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Ingredients

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bittersweet chocolate, heavy cream, cognac