Recipe by lemoncurd
A fabulous easy to make cake glaze that is very very shiny and clean looking.
Top Review by aviva
I am giving this glaze four stars not because of the taste but because it was not as easy as directed and I had problems. For the record, I bake often and rarely have an issue with my baking skills. The first problem I had was that it took a LOT longer for the chocolate mixture to thicken. Then I set aside the chocolate mixture for at most 4-5 minutes to make the gelatin. When I turned back to the chocolate it was very hard! I was able to melt the chocolate again and thin it out by adding more heavy cream. I didn't bother using a sieve since nothing would have gone through and I didn't see the need for it. I did not let the glaze sit to cool very long for fear of it hardening fast again. I poured the glaze over a cheesecake I made and quickly put it in the refrigerator. The end result was a very pretty, shiny glaze that tasted great.
- 3 tablespoons heavy cream
- 3⁄4 cup granulated sugar
- 1⁄2 cup water, plus
- 1 1⁄2 tablespoons water
- 1 1⁄2 ounces Dutch-processed cocoa powder
- 1 1⁄2 teaspoons unflavored gelatin (or 1 1/4 sheets of sheet gelatin)
Directions See How It's Made
- In a large saucepan, combine cream, sugar, 1/2 cup of the water and the cocoa.
- Bring to a boil, reduce heat to a simmer whisking often until very thick like hot fudge sauce- 8-10 minutes from beginning of simmer.
- Watch carefully so miixture doesn't boil over.
- Remove pan from heat.
- While mixture cools, bloom gelatin in 1 1/2 tablespoon of cold water.
- Melt the bloomed gelatin over very hot water or in the microwave.
- (If using sheet gelatin, soften for 5 minutes in cold water, wring out gelatin and whisk into chocolate mixture).
- Whisk gelatin into chocolate mixture and strain the glaze through a medium sieve into a metal bowl.
- Let glaze cool at room temperature until thick but still pourable, about 5-10 minutes.
- Pour glaze over your cake.