Extremely easy ganache

• 300 ml (11 fl oz) whipping cream
• 300 g (11

Bring the cream to the boil and pour it over the chocolate. Leave the cream to melt the chocolate slightly, then stir until the mixture is smooth and glossy.

Place the ganache in a refrigerator for about 10 minutes. When cold, beat with the electric mixer until the mixture is light and airy.

Spread the ganache over the cake using a spatula.