Ganache is the French word for a mixture of equal weights chocolate and cream, melted together and used to glaze or fill a cake, whip into a fluffy frosting, or fill truffles. The simplest recipe is 8 ounces chopped chocolate whisked with 8 ounces hot heavy cream until totally combined and shiny; this ganache will be easily pourable, and will be very soft when set. Ganache may be made thicker by adding a higher percentage of chocolate; keep it shiny by adding a bit of butter or corn syrup. Enhance ganache's flavor with espresso powder, a tablespoon of liquor or liqueur, or a teaspoon of vanilla (or a lesser amount of extra-strong flavor), to taste.

This ganache will glaze the top and sides of a 9" or 10" cake, with some left over to pour over ice cream. Leftover ganache may be stored in the refrigerator, covered, for over a week. Reheat at a low temperature to make it spreadable or pourable. Use semisweet or bittersweet chocolate, your choice.

1 cup heavy cream
2 tablespoons corn syrup
10 to 16 ounces semisweet or bittersweet chocolate, chopped (about 1 2/3 to 2 2/3 cups)
1 tablespoon liquor or liqueur of your choice, or vanilla extract, espresso powder, or another flavor, to taste

Heat the cream and corn syrup till they begin to steam. Pour over the chopped chocolate in a bowl. Let sit for 5 minutes, add any flavorings, and whisk until smooth. Pour over cake while the chocolate is still warm, but has begun to thicken. Reheat if it thickens too much as you work. Allow several hours for the ganache to set up fully. To keep the ganache shiny if refrigerated, be sure your cake is cool before coating with ganache.