The heavy cream is heated to a temperature that is hot enough to melt the chocolate . There is no need to refrigerate the cake, as there would be if it wasa whipped cream frosting. This kind of frosting is called ganash - and I have never seen a recommendation to refrigerate the cake after the frosting has been spread. This is a very thin icing - I have poured it over a one-layer cake or a pan of brownies, so it is especially quick and easy for those of us who do not enjoy spreading frosting and decorating cakes. Penny
Sent from my iPhone On Apr 25, 2012, at 7:57 AM, <[email protected]> wrote: > Hi, all, > > I think I would serve the cake at room temperature and keep any leftovers in > the refrigerator. There is probably enough sugar in the chocolate to keep > the cream from spoiling, but if the weather is very hot where you are, you > may want to refrigerate the cake. > > Hope this helps. > Alice > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
