Bittersweet Chocolate Glaze

Tish Boyle; Makes about 2/3 cup, enough to drizzle onto the top of a 9- or 10-inch Bundt cake

• Ready In: 30 mins
• Yields: 2/3 cup

Ingredients

• 3  ounces bittersweet chocolate, coarsely chopped
• 1⁄3 cup heavy cream
• 1⁄2 teaspoon vanilla extract

Directions

1. Place the chocolate in the bowl of a food processor and process just until finely ground (leave the chocolate in the processor).
2. In a small saucepan, bring the cream to a boil.
3. Remove from the heat and add the chocolate to the pan.
4. Stir until the chocolate is completely melted and the glaze is smooth.
5. Stir in the vanilla extract.
6. Transfer the glaze to a small bowl; cover the surface of the glaze with a piece of plastic wrap and let cool for about 10 minutes before using.
7. To glaze a cake, place the cake on the wire rack over a wax-paper- or foil-lined baking sheet.
8. Slowly pour the glaze over the top of the cake, letting it drip down the sides.
9. Let glaze set for about 30 minutes before slicing the cake.