Chocolate Butter Glaze

By norsegal8

I use this recipe when I need a dark, shiny chocolate glaze and there is no cream in the house (there is always butter!) It is similar in makeup and flavor to Chocolate Cream Glaze, but not quite as mellow.

Ingredients

• 12 ounces bittersweet chocolate, chopped
• 3/4 cup unsalted butter, softened
• 1/2 cup water
• 1 tablespoon corn syrup
• 1 tablespoon vanilla

Details

Servings 3

Preparation

Step 1

TO PREPARE THE CAKE FOR GLAZING:
Brush all crumbs from the surface and place the cake on a cardboard round the same size as the cake. Suspend the cake on a rack set on a baking sheet to catch 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 GLAZE:
Using a double boiler set over hot, simmering water on low heat or a microwave on high power (stirring every 10 seconds) melt the chocolate. Remove from the heat before the chocolate is fully melted, and stir until it is melted. Stir in the butter, 1 tablespoon at a time, until blended. If necessary, return briefly to the heat but do not allow to become too hot or the butter will separate.
Heat the water to 120°F or use hot tap water. Add all at once to the chocolate mixture and stir until smooth. Stir in the corn syrup and vanilla until uniform in color.

CHECK FOR CONSISTENCY:
Allow the glaze to cool, stirring occasionally, until a small amount mounds a bit when dropped from a spoon before smoothly disappearing. The glaze will be cool when the proper consistency is reached but will harden upon setting.
Use at once or store and reheat. For a glaze that is perfectly uniform in color, hold a fine strainer over the cake and pour the glaze through a strainer.
If you want to cover the cake more thickly and evenly, two coats of glaze can be applied to by the following technique: Pour the glaze and smooth quickly with a spatula to create a thin, even coating. Refrigerate the cake for 20 minutes or until the glaze is firm. Apply a second coat of tepid glaze.
Allow the cake to set for at least 2 hours at room temperature. Refrigerating the cake will dull the glaze slightly.