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1
Make the ganache by bringing the cream just to a simmer in a small sauce pan over medium heat.
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2
Add the chocolate and remove the pan from the heat.
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3
Let sit for five minutes to allow the chocolate to melt.
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4
Whisk until smooth and completely incorporated.
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5
Set aside and let cool.
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6
Make the glaze by bringing all of the ingredients to a simmer in a small sauce pan over medium-high heat.
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7
Whisk until the sugar is completely dissolved.
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8
Adjust the sweetness with more sugar to taste.
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9
Remove from the heat and set aside.
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10
Now, on to the funnel cakes!
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11
Heat two inches of oil to 375u00b0 in a large cast iron dutch oven.
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12
Combine all of the batter ingredients in a mixing bowl and whisk to combine.
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13
You want it to be thin enough to pour in a steady stream, but not too thin, so add more milk as needed. It should be about the consistency of a milkshake.
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14
Put the batter in a pitcher for easy and safe pouring.
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15
When the oil is ready, pour about 1/4 of the batter into the oil in a gentle and steady swirling motion.
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16
Let the cake fry for about a minute, then gently flip it over.
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17
Continue frying until the cake is a nice golden brown.
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18
Remove the cake to a rack in a sheet pan.
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19
Fry the remaining batter in batches. You can keep them warm in the oven.
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20
Important: let the oil temperature recover to 375u00b0 between each batch.
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21
Drizzle each cake with the ganache, the glaze, or both.
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22
Enjoy!
