Firstly; I am going to make a chocolate cake for MIL for her birthday. The recipe I have found on the internet says it's lovely topped with ganache (sp?), but what is ganache? & is it difficult to make?
Secondly; the 'drizzle' you pour onto a lemon drizzle cake that all the recipes I have come across say should go crunchy, never seems crunchy. How do you do it so it is crunchy?