chocolate butter glaze

Desciption

from baker's dozen cookbook. i used this to glaze rich chocolate cake (under my recipe) and the glaze is unbelievably delicious with a shiny finish. easy to prepare and it's perfect for a cake that does not require refrigeration (suitable for tropical weather such as singapore). serve frosted cake at room temperature. use best quality chocolate for good results (i used valrhona). the prep time is for the microwave method for preparing the glaze only (glazing cake not included). yield is 1 1/2 cups which is perfect for a 9 inch cake.

Steps

Combine chocolate
Butter and corn syrup in a heatproof medium bowl
Place in a skillet of barely simmering water
Stir frequently
Until almost completely melted
Remove bowl from skillet and stir until mixture is smooth
Do not whisk or beat the glaze
Let stand at room temperature without stirring until cooled
Thick and spreadable
You may also use microwave for the melting step
Just mix the ingredients in a microwave-safe bowl
Nuke the mixture at low power for approx 20 sec
Remove bowl
Stir gently
Repeat until chocolate has melted and mixture is smooth
The first layer of glaze- spread a very thin layer using 1 / 4 of the glaze over the top and sides of cake
Be sure to smooth rough surfaces and fill in any cracks
Be careful not to get any crumbs into the bowl of glaze
"this is thecrumb coat
And it gives the cake a smooth and even undercoat for the final glaze"
The final glaze- rewarm the glaze in microwave / double boiler for a few seconds
Stir gently until smooth
Do not overheat
Glaze should be 90f for it to dry to a shiny finish
If necessary
Cool to proper temperature
Once the final glaze has been applied
Let cake stand at room temp until the glaze sets
About 15mins

Step 19

Total Time in Minute 35

Ingredients Count 3

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