CHOCOLATE GLAZE
This chocolate glaze is so rich, shiny, and flavorful! It's perfect for garnishing drip cakes, topping donuts, or drizzling over bundt cakes. With just 4 simple ingredients, this sauce is to easy you'll find yourself making it over and over again.
Provided by Allie {Baking A Moment}
Time 10m
Number Of Ingredients 4
Steps:
- Place the cream in a small pot over medium low heat, until simmering.
- Pour the hot cream over the chopped chocolate (or chips).
- Add the corn syrup and vanilla.
- Whisk together until smooth.
- Drizzle while warm.
Nutrition Facts : Calories 131 kcal, Carbohydrate 12 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 16 mg, Sodium 10 mg, Sugar 10 g, ServingSize 1 serving
BITTERSWEET CHOCOLATE CLOUD CAKE
Provided by Food Network
Categories dessert
Time 3h35m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F and position rack in the center.
- Pour 1/2 -inch water into a large roasting pan and place in oven. Butter the bottom and sides of a 9-inch springform pan. Line the bottom of the pan with a round of parchment paper, cut to fit. Butter the paper. Wrap the outside of the pan tightly with a large piece of heavy-duty aluminum foil.
- Put 1 cup of sugar and the coffee in a medium saucepan over a high heat. Bring to boil, stirring occasionally to dissolve sugar. Remove from the heat add the chocolate and return to low heat. Keep stirring over heat until the chocolate is completely melted and the mixture is smooth. Remove from the heat and whisk in the cocoa powder and salt until smooth. Add brandy. Whisk in the egg yolks until no trace of yolk is left. Transfer the mixture to a large bowl and set aside to cool for 10 minutes. Whisk the flour into the chocolate mixture.
- In the bowl of an electric mixer, beat the 6 egg whites with the cream of tartar on medium speed until soft peaks form. Gradually add the remaining 1/3 cup sugar and beat on high until peaks are almost stiff.
- Stir about 1/4 of the egg whites into chocolate mixture (no need to fold at this point). Then gently fold in the remaining whites, 1/3 at a time, until no streaks of white remain. Pour into pan and smooth top. Bake in water bath for 35 minutes, until a toothpick inserted into center of cake comes out with a few moist crumbs clinging to it. Place cake on wire rack and let cool to room temperature. Remove sides of pan and carefully invert cake onto cardboard cake round or flat plate. Chill for at least 2 hours before glazing.
- Remove the cake from the refrigerator and place it on a wire rack set over a baking sheet. Pour the chocolate glaze over the cake, covering it completely; spread evenly with a metal spatula. Serve the cake immediately or refrigerate. Bring the cake to room temperature before serving.
- Put chocolate in a medium bowl. In a small saucepan, bring the heavy cream to a gentle boil. Whisk in the honey. Pour the hot cream mixture over the chocolate and let the mixture stand for 30 seconds to melt the chocolate. Whisk the mixture until smooth. Cover the surface of the glaze with plastic wrap and set aside at room temperature for 30 minutes, or until slightly thickened.
BITTERSWEET CHOCOLATE GANACHE - 2 WAYS
Provided by Ina Garten
Categories dessert
Time 10m
Yield frosting for one 8-inch round cake or 12 cupcakes
Number Of Ingredients 3
Steps:
- To make the ganache, place the chocolate, heavy cream and instant coffee granules in a heat-proof bowl over a pot of simmering water. Melt the chocolate until it's just melted and stir it until it's smooth.
- For whipped ganache, allow the ganache to cool completely and then put it in the bowl of an electric mixer fitted with a whisk attachment and mix on high speed until it is a very light.
BITTERSWEET GANACHE GLAZE
This simple ganache makes a shiny glaze for chocolate éclairs. The corn syrup is optional for this recipe but it helps keep the chocolate glossy when refrigerated.
Provided by Carolyn Weil
Yield Yields about 3/4 cup.
Number Of Ingredients 3
Steps:
- In a small saucepan, warm the cream over medium heat until the cream begins to simmer around the edges of the pan. Remove from heat and add the chopped chocolate pieces and the corn syrup. Let stand for 5 to 7 minutes and then stir until smooth.
- In a Pyrex cup, combine the chocolate, cream, and corn syrup. Microwave at 50% power for 30 seconds. Stir to combine. If just a few unmelted chunks of chocolate remain, let the heat of the mixture melt the remaining few chunks. If more than a few chunks remain, microwave at 50% power for another 30 seconds.
FLOURLESS CHOCOLATE CAKE WITH CHOCOLATE GLAZE
Provided by Abigail Johnson Dodge
Categories Dessert
Yield Yields one 9-inch cake.
Number Of Ingredients 9
Steps:
- Position a rack in the middle of the oven and heat the oven to 300°F. Lightly butter the bottom of a 9×2-inch round cake pan and line it with a round of parchment. Lightly butter the parchment and the sides of the pan and dust with cocoa powder. Tap out any excess.
- Melt the chocolate and butter in the microwave or in a medium metal bowl set in a skillet of barely simmering water, stirring with a rubber spatula until smooth. Remove the bowl from the water bath and set aside to cool slightly. In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs, sugar, vanilla, salt, and 2 Tbs. water. Beat on mediumhigh speed until the mixture is very foamy, pale in color, and doubled in volume, 2 min. Reduce the mixer speed to low and gradually pour in the chocolate mixture. Increase the speed to medium high and continue beating until well blended, about 30 seconds. Add the cocoa powder and mix on medium low just until blended, about 30 seconds.
- Pour the batter into the prepared pan. Bake until a pick inserted in the center comes out looking wet with small gooey clumps, 40 to 45 min. Don't overcook. Let cool in the pan on a rack for 30 min. If necessary, gently push the edges down with your fingertips until the layer is even. Run a small knife around the edge of the pan to loosen the cake. Cover the cake pan with a wire rack and invert. Remove the pan and parchment and let the cake cool completely. The cake may look cinched in around its sides, which is fine. Transfer to a cake plate. Cover and refrigerate the cake until it's very cold, at least 6 hours or overnight.
- Melt the chocolate and butter in the microwave or in a medium metal bowl set in a skillet of barely simmering water, stirring with a rubber spatula until smooth. Pour the warm glaze over the chilled cake and, using an offset spatula, spread the glaze evenly to within 1/4 inch of the edge. Refrigerate the cake until the glaze is set, 20 to 40 min. Before serving, remove the cake from the refrigerator and let it come to room temperature, 20 to 30 min. To serve, cut the cake into small, if not tiny, slices using a hot knife.
Nutrition Facts : ServingSize twelve generously., Calories 420 kcal, Fat 290 kcal, SaturatedFat 18 g, TransFat 33 g, Carbohydrate 37 g, Fiber 3 g, Protein 6 g, Cholesterol 125 mg, Sodium 80 mg, UnsaturatedFat 6.5 g
SHINY CHOCOLATE GLAZE
I know you will fall in love with this shiny chocolate glaze.
Provided by KITTYCATGRL
Categories Desserts Frostings and Icings Chocolate
Yield 4
Number Of Ingredients 3
Steps:
- Place the chocolate and butter in the top of a double boiler. Add corn syrup and set over a pan of simmering water. Stir occasionally until melted and smooth. use immediately.
Nutrition Facts : Calories 531 calories, Carbohydrate 35.9 g, Cholesterol 63.4 mg, Fat 41.9 g, Fiber 4.3 g, Protein 4 g, SaturatedFat 26.2 g, Sodium 9.2 mg, Sugar 26.7 g
BITTERSWEET CHOCOLATE CHEESECAKE
I'm a great-grandmother, and my whole family enjoys this dessert. I received this recipe from my niece. It's very chocolaty. -Amelia Gregory, Omemee, Ontario
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Mix wafer crumbs, hazelnuts and melted butter; press onto bottom of an ungreased 9-in. springform pan., Beat cream cheese and sugar until smooth. Beat in cooled chocolate, then sour cream, extracts and salt. Add eggs; beat on low speed just until blended. Pour over crust. Place pan on a baking sheet., Bake until center is almost set, 60-65 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife; cool 1 hour longer. Refrigerate 3 hours. , For glaze, in a microwave, melt chocolate with cream; stir until smooth. Stir in vanilla. Spread over chilled cheesecake. Refrigerate, covered, overnight. Remove rim from pan. If desired, served with whipped cream and additional hazelnuts.
Nutrition Facts : Calories 484 calories, Fat 39g fat (21g saturated fat), Cholesterol 112mg cholesterol, Sodium 235mg sodium, Carbohydrate 34g carbohydrate (24g sugars, Fiber 3g fiber), Protein 8g protein.
BITTERSWEET CHOCOLATE POUND CAKE WITH DECADENT GLAZE
This is the darkest of dark chocolate pound cakes with an incredibly rich decadent glaze. It is beautiful enough for company but great enough to make for our families, who are our greatest critics :)
Provided by Karen..
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- CAKE: Preheat oven to 325 degrees.
- Grease and flour a bundt or tube pan.
- In a small bowl, combine flour, soda and powder.
- In a 2 cup measuring cup, dissolve coffee in hot water and add enough cold water to measure 1 1/2 cups.
- In a large mixer bowl, beat granulated sugar, butter and vanilla until creamy.
- Beat in eggs, one at a time.
- Stir in melted chocolate.
- Add flour mixture alternately with coffee mixture.
- Pour into prepared pan.
- Bake 1 hour or until center tests done.
- Cool 30 minutes and remove from pan onto a wire rack.
- Cool completely and transfer to serving dish.
- Drizzle with glaze and sprinkle with confectioner's sugar, if desired.
- GLAZE: Melt chocolate and butter, stirring until smooth.
- Remove from heat and stir in confectioner's sugar, alternately with water, until desired consistency is reached.
- Stir in vanilla extract.
Nutrition Facts : Calories 543.9, Fat 29.8, SaturatedFat 18.2, Cholesterol 101.2, Sodium 287.8, Carbohydrate 70.6, Fiber 3.8, Sugar 48.4, Protein 6.5
BITTERSWEET CHOCOLATE GLAZE
Make and share this Bittersweet Chocolate Glaze recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 30m
Yield 2/3 cup
Number Of Ingredients 3
Steps:
- Place the chocolate in the bowl of a food processor and process just until finely ground (leave the chocolate in the processor).
- In a small saucepan, bring the cream to a boil.
- Remove from the heat and add the chocolate to the pan.
- Stir until the chocolate is completely melted and the glaze is smooth.
- Stir in the vanilla extract.
- 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.
- To glaze a cake, place the cake on the wire rack over a wax-paper- or foil-lined baking sheet.
- Slowly pour the glaze over the top of the cake, letting it drip down the sides.
- Let glaze set for about 30 minutes before slicing the cake.
Nutrition Facts : Calories 419.2, Fat 44, SaturatedFat 27.4, Cholesterol 162.9, Sodium 45.5, Carbohydrate 3.7, Sugar 0.5, Protein 2.4
CHOCOLATE GLAZE
Provided by Rick Rodgers
Categories Chocolate Dessert Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 cups
Number Of Ingredients 3
Steps:
- 1. In a heavy-bottomed medium saucepan (no larger than 2 quarts, or the mixture will reduce too rapidly and burn before it reaches the correct temperature) over high heat, bring the sugar, water, and chocolate to a boil over medium-high heat, stirring occasionally. Attach a candy thermometer to the pan. Reduce the heat to medium and cook, uncovered, stirring, until the mixture reaches 234°F., about 5 minutes.
- 2. Remove from the heat and stir to cool and thicken slightly, about 1 minute. Use immediately. When pouring, do not scrape the pan.
- SMALL BATCH CHOCOLATE GLAZE
- Use 1 cup sugar, 1/2 cup water, and 4 ounces bittersweet chocolate. Make the glaze in a small saucepan.
More about "bittersweet chocolate glaze recipes"
BITTERSWEET CHOCOLATE POUND CAKE RECIPE | LAND O’LAKES
From landolakes.com
5/5 (6)Category Pound, Coffee, Cake, DessertServings 12
- Bring water and coffee granules to boil in small saucepan; remove from heat. Add 6 ounces baking chocolate; stir until smooth.
- Combine sugar, butter and 1 teaspoon vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs; beat at high speed 5 minutes. Gradually add flour mixture alternately with chocolate mixture, beating at low speed, until well mixed. Pour into prepared pan.
CHOCOLATE GLAZE - CULINARY HILL
From culinaryhill.com
Estimated Reading Time 5 mins
- Set a glass or metal bowl over a pot of gently simmering water to create a double boiler (do not let the water touch the bowl). To the bowl, add chocolate and butter to melt, whisking until smooth and blended.
- Remove from heat and whisk in corn syrup until smooth and glossy. Pour over your favorite cakes, cookies, and candy or use as a coating for fruit and nuts. Refrigerate until firm, at least 2 hours.
THREE INGREDIENT CHOCOLATE GLAZE - IN KATRINAS KITCHEN
From inkatrinaskitchen.com
Estimated Reading Time 3 mins
BITTERSWEET CHOCOLATE GLAZE RECIPE - COOKEATSHARE
From cookeatshare.com
- Place chocolate, butter, and corn syrup in a small bowl. Heat gently in a water bath over low heat, stirring frequently till almost completely melted. Remove glaze from water bath and set aside to finish melting. Stirring once or possibly twice till glaze is perfectly smooth. Or possibly, heat in a microwave on medium (50 percent) for about 2 min. Stir mix gently with a spatula or possibly a wooden spoon till completely smooth; don't whisk or possibly beat. Cold glaze, without stirring, till nearly set and the consistency of easily spreadable frosting.
- To Glaze the Torte: Use a metal icing spatula to spread about one-fourth of the glaze in a thin layer all over the torte. Smooth the rough surface of the torte, securing loose crumbs and filling any cracks. This "crumb coat" won't be glossy or possibly attractive. Its sole purpose is to provide a smooth, even, undercoat for the final glaze.
- Be careful not to get any crumbs in the remaining glaze. Chill torte for about 10 min, or possibly just till the crumb coat is set. Don't chill for more than 10 min-if torte becomes cool through and through, it will dull the final glaze.
- Rewarm the remaining cooled glaze by placing the bowl in a barely simmering water bath for a few seconds, stirring gently till glaze is perfectly smooth, 90-92 degrees, and the consistency of heavy cream. Don't overheat. If glaze is accidently overheated, cold it down again to the proper temperature before using. If there are any crumbs or possibly air bubbles in glaze, pour it through a fine strainer just before using.
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