Chocolate Cream Glaze

By norsegal8

There are several ingredients that can be added to chocolate to create a dark, shiny glaze; butter, oil, jam, corn syrup, sugar syrup, even water. But cream seems to bring out the fullest chocolate flavor, so if I have cream on hand, Chocolate Cream Glaze is the only one I use. A tablespoon of Cognac heightens the flavor of the chocolate, but if a fine-quality chocolate is used, the Cognac is optional.
A chocolate glaze is an ideal adornment for a cake. It is easy to make and creates a flawless, shiny finish while sealing in freshness.

Ingredients

• 9 ounces bittersweet chocolate
• 1 cup heavy cream
• 1 tablespoon Cognac

Preparation

Step 1

PREPARE THE CAKE FOR GLAZING:
Brush all crumbs from the surface and place on a cardboard round the same size as the cake. Suspend the cake on a rack set on a baking sheet to catch the excess glaze.
It is best to have enough glaze to cover the cake with one application as touch-ups don't usually produce as flawless a finish. Excess glaze can be frozen and reheated at a later date.

TO PREPARE THE GLAZE:
Break the chocolate into pieces and process in a food processor until very fine. Remove the chocolate to a small heavy saucepan.
Heat the cream to the boiling point and pour three quarters of it over the chocolate. Cover for 5 minutes to allow the chocolate to melt. Gently stir together until smooth, trying not to create air bubbles. Pass through a fine strainer, stir in the optional Cognac, and allow to cool until just tepid.

CHECK FOR CONSISTENCY:
At a tepid temperature, a small amount of glaze should mound a bit when dropped from a spoon before smoothly disappearing. If the glaze is too thick and the glaze seems curdled, add some of the warm remaining cream by the teaspoon. If the glaze is too thin, gently stir in a small amount of melted chocolate. When the consistency is correct, use at once or store and reheat.
The glaze should be poured on to the center of the cake, allowing the excess to flow down the sides. Smooth quickly and evenly with a large metal spatula, moving it lightly back and forth across the top until smooth. If any spots on the sides remain unglazed, use a small metal spatula to lift up and apply to uncovered areas.
Lift the rack and tap lightly to settle the glaze. Lift the cake from the rack using a broad spatula or pancake turner and set on a serving plate or on a clean rack if planning to apply a second coat of glaze.
If you want to cover the cake more thickly and evenly, two coats of glaze can be applied by the following technique: After the first coat is applied, refrigerate the cake for 20 minutes or until the glaze is firm. Apply a second coat of tepid glaze. (You will need 1 1/2 times the recipe for a second coat.)
Allow the cake to set for at least 2 hours at room temperature. Refrigerating the cake will dull the glaze slightly.

NOTE: If planning to refrigerate the glazed cake, replace 2 tablespoons of the cream with corn syrup. This will keep ganache from cracking and also add sheen.