WHO: Sdebrango is a cookbook collector, Brooklynite, and long-time Food52-er.
WHAT: Forget the cake -- this is a frosting good enough to eat straight off a spoon.
HOW: Make a caramel, then a ganache, then let the two of them be one.
WHY WE LOVE IT: Under normal circumstances, we're not terribly inclined to mess with a great chocolate ganache. Now? We know that caramel is the only way to make a good thing even better.
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All of the best things.
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Start by heating a half cup of heavy cream, and dumping some chocolate in. We're off to a good start.
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Add a little vanilla for good measure, and set aside.
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Ready for a dry caramel? Here we go.
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Once the sugar begins to liquefy, cook it until it is dark amber in color.
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Add the butter, and take it off the heat!
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Now add back that chocolate cream situation, because why not?
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Again -- chocolate and cream is never a bad idea.
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Stir together with a heatproof spatula, and be patient.
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See? This is what will happen.
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When it's combined, mix in the caramel you so expertly made.
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Mix again. Read: make art.
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Cool the mixture down in an ice bath, then whip it good.