Servings: 16
Bittersweet chocolate, chopped 
  9 ounces
Heavy cream 
1 cup
Dark rum 
1 tbsp
Chocolate Ganache
10 m
10 m
Ready in:
20 m
  1. Put the chocolate in a medium bowl.
  2. In a small saucepan, heat the cream over medium heat. Bring it JUST to a boil. Watch it very carefully! If it boils for a few seconds, it will boil out. 
  3. Pour over the chopped chocolate when the cream has come to a boil. Whisk until smooth. Stir in rum.
  4. Let the mixture cool slightly before pouring it over a cake. Start at the center of your cake, work outward.