Chocolate Glaze
- Total Time
- 20 minutes, plus time to set
- Rating
- Comments
- Read comments
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Ingredients
- 8ounces bittersweet chocolate, chopped or chips
- 12tablespoons (1½ sticks) butter, room temperature and cut into 12 pieces
- 1tablespoon corn syrup
Nutritional analysis per serving (10 servings)
237 calories; 21 grams fat; 13 grams saturated fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 1 gram dietary fiber; 14 grams sugars; 1 gram protein; 6 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat a pan of water until simmering. Place all ingredients, plus 5 teaspoons water, in a slightly smaller metal or glass mixing bowl and set over the pan. Stir gently with a spatula until nearly all the chocolate has melted, then remove bowl from heat and set aside to finish melting, stirring occasionally until perfectly smooth, about 5 to 10 minutes. The glaze is ready to pour when it is between 88 and 90 degrees.
- Step 2
Pour glaze onto center of the cake’s top and let it run down the sides. Gently tap the cooling rack up and down so the glaze coats the entire cake. Let set for at least an hour before serving.
Private Notes
Comments
You can substitute maple syrup for corn syrup.
Lovely, simple, smooth with the clementine cake - however, after ~48hrs unrefrigerated, this ganache separated out into little chunks of chocolate with oily/watery rivulets (essentially, "came out of solution"). The excess ganache that I refrigerated did not have this problem. I might try again with clarified butter. I used Ghirardelli 60% cacao, Clover Stornetta unsalted butter, and Karo corn syrup.
Not a problem with refrigeration or consumption of entire cake within 48hrs.
You can cut the butter in half and it will come out just fine. It would be great if The Times would adjust its recipes when some of the measurements are off. It’s annoying to have a detailed dish come out less than perfect and then read the notes for the correct ratio of ingredients. There are a lot of great home chefs on here. The Times offers a wonderful treasure trove of recipes, but why is it too proud to change them when they don’t exactly work?
Butter: unsalted or only half with salt worked better for us. As it appears here: Seemed as if the salt elbowed its way to front of the flavor line unpleasantly.
OMG. So good. Subbed maple syrup for corn syrup
Made as directed. I used this for Claudia Rodin's Almond Orange cake and it made a lovely, shiny glaze that hardened in the fridge. The bittersweet chocolate paired perfectly with the cake. I had enough left over to dip strawberries for a garnish.