I'm so sorry, sometimes my fingers go faster than my brain!!


To Make the Ganache

Chill in refrigerator after you put on filling layer.

Combine the cream and chopped chocolate in a medium-size nonstick saucepan over
medium heat. Stir until the chocolate is completely melted and the mixture is smooth.

Remove from the heat and stir to cool, lifting the mixture out of the pot several times with a rubber spatula or wooden spoon until it cools slightly. It should be glossy and slightly thick. This is the tempering process.

Remove cake from springform pan. Place wire rack on cookie sheet, place cake on wire rack.

Spoon the mixture onto the top of the chilled cake, allowing the overflow to drip down the sides. Cool slightly. Chill for at least 6 hours.