Instructions: Bring cream to a boil in a stainless steel or non-stick 1-quart saucepan.

Do not use aluminum! When cream comes to a boil, remove from heat and immediately beat in chocolate, butter and sugar. Stir until smooth. Set aside to cool completely.

Ganache can be made in advance and kept in the refrigerator until ready to use. Bring to room temperature before using.

Chocolate Glaze:
Place all ingredients in a heatproof bowl over a double boiler bottom filled with simmering water. Allow chocolate to melt completely, stirring occasionally. Keep warm. If mixture will not be used immediately, cover and store at room temperature until needed.

(This glaze can also be made in advance as this recipe makes a generous amount, which can be stored, covered and refrigerated, for a long period).

Yield: 1 9-inch cake

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