900gdark chocolategood quality - semi-sweet and minimum 53% cocoa solids
Orange Butter Icing
In a large bowl, beat the butter until smooth.
Gradually add and beat in the icing sugar and orange extract until light and fluffy.
Add and beat in a little orange juice to loosen to a consistency that is spreadable.
Dark Chocolate Ganache for Covering
Chop the chocolate into small pieces and place in a heat proof bowl.
In a saucepan, heat the cream until it is just starting to simmer.
Immediately remove from the heat and pour over the chocolate.
Push the chocolate down so that it is under the surface of the cream and tilt the bowl back and forth to allow the hot cream to seep into the cracks.
Cover the bowl with a plate to keep the heat in and leave to sit for 5 minutes.
Now gently stir until the chocolate has completely melted and the ganache mixture is smooth. If any lumps of chocolate remain, place the bowl over a saucepan with a small amount of simmering water and gently heat and stir until smooth.
Leave the ganache at room temperature to cool and thicken to spreading consistency.
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.NOTE : When crumb-coating a cake, it helps if it has been chilled. Also ensure that after crumb-coating and before covering in ganache, the cake has been thoroughly chilled.