Chocolate Butter Glaze

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 16
• 8 ounces semisweet chocolate or 8 ounces bittersweet chocolate, finely chopped
• 8 tablespoons unsalted butter, cut into small cubes
• 1 teaspoon light corn syrup

Recipe

• 1 combine chocolate, butter and corn syrup in a heatproof medium bowl.
• 2 place in a skillet of barely simmering water.
• 3 stir frequently, until almost completely melted.
• 4 remove bowl from skillet and stir until mixture is smooth.
• 5 do not whisk or beat the glaze.
• 6 let stand at room temperature without stirring until cooled, thick and spreadable (about 30mins, depending on kitchen temp).
• 7 you may also use microwave for the melting step (as i did), just mix the ingredients in a microwave-safe bowl.
• 8 nuke the mixture at low power for approx 20 sec, remove bowl, stir gently.
• 9 repeat until chocolate has melted and mixture is smooth.
• 10 the first layer of glaze- spread a very thin layer using 1/4 of the glaze over the top and sides of cake (cake must be at room temp).
• 11 be sure to smooth rough surfaces and fill in any cracks.
• 12 be careful not to get any crumbs into the bowl of glaze.
• 13 this is the'crumb coat', and it gives the cake a smooth and even undercoat for the final glaze.
• 14 the final glaze- rewarm the glaze in microwave/double boiler for a few seconds.
• 15 stir gently until smooth.
• 16 do not overheat; glaze should be 90f for it to dry to a shiny finish.
• 17 if necessary, cool to proper temperature.
• 18 once the final glaze has been applied, let cake stand at room temp until the glaze sets, about 15mins.
• 19 note: do no re-spread glaze once it has set, or it will have marks and dull streaks.