Place 4 ounces of chopped bittersweet chocolate, 1 T cold unsalted butter, and 3 T corn syrum in a medium heatproof bowl.
Bring 1/2 C heavy cream to a boil, pour it over the chocolate, and let sit for 3 minutes
Gently stir, using a whisk, until smooth.
Let sit for 3-5 minutes, until the glaze thickens slightly.
Pour the glaze onto the center of the frosted cake and smooth out to the edges to allow the glaze to drip over the sides.
Makes 1 cup.
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