|8 ounces||SCHARFFEN BERGER 62% Cacao Semisweet Chocolate|
|1/4 cup||heavy cream|
|3 tablespoons||sweet butter|
1. Heat the chocolate, cream, and butter in the top of a double boiler over barely simmering water. Stir gently until the mixture is completely melted and smooth.
2. Use lukewarm as a pourable glaze or let stand until thick enough to spread like frosting.
3. If using as ganache, chill in refrigerator to desired consistency.
4. To soften, set the bowl in a pan of barely simmering water. Refrigerate or freeze leftovers.
This Pumpkin Chocolate Swirl Loaf is absolutely perfect for fall! Moist chocolate and pumpkin loaf cake batter swirled together then topped with a delicious ganache. Pumpkin pie spice and cinnamon spices really help take this loaf cake over the top.