SATINY CHOCOLATE GLAZE
A glossy chocolate glaze to drizzle over a Bundt cake. It's also great on cookies and doughnuts.
Provided by Ginger
Categories Desserts Frostings and Icings Chocolate
Time 18m
Yield 4
Number Of Ingredients 4
Steps:
- In a double boiler over hot, but not boiling water, combine chocolate chips, butter, and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla.
- Spread warm glaze over top of cake, letting it drizzle down the sides.
Nutrition Facts : Calories 242.5 calories, Carbohydrate 23.9 g, Cholesterol 22.9 mg, Fat 18.1 g, Fiber 1.9 g, Protein 1.4 g, SaturatedFat 11.1 g, Sodium 68 mg, Sugar 18.6 g
JACQUES TORRES'S SHINY CHOCOLATE GLAZE
Gelatin is the key to a glistening chocolate glaze that stays put on your cake. Jacques Torres prepared this recipe with Martha on Episode 501 of "Martha Bakes."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 1/2 cups
Number Of Ingredients 5
Steps:
- In a saucepan, combine 1/2 cup water, sugar, heavy cream and cocoa powder. Simmer for about 20 minutes until mixture slightly thickens.
- Place 1 tablespoon cold water in a small bowl. Sprinkle gelatin over top and let soften 5 minutes. Remove chocolate mixture from the heat and whisk in gelatin mixture until thoroughly combined.
- Set over an ice bath and whisk until the glaze thickens and reaches about 80 degrees, about 1 minute.
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
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
SHINY CHOCOLATE GLAZE
This is posted for Sly Girl. It's a Cake Mix Doctor recipe. Very chocolatey, but so fast and easy. It makes enough for 1 bundt or tube cake. For a change, you can substitute 1/4 cup of brewed coffee for the cream.
Provided by ciao4293
Categories Sauces
Time 15m
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- Melt the butter in a small pan over low heat.
- Add cocoa and cream, stir until it thickens, about 2 minutes.
- Do not boil.
- Remove from heat and stir in the sugar and vanilla until smooth.
- Spoon over your cooled cake.
- If you'd like to add nuts on the glaze, sprinkle them over when the glaze is still warm.
Nutrition Facts : Calories 608.3, Fat 31, SaturatedFat 19.4, Cholesterol 95, Sodium 153.6, Carbohydrate 85.5, Fiber 2.4, Sugar 78.8, Protein 2.4
GLOSSY CHOCOLATE GLAZE
Taken from "The Simple Art of Perfect Baking" cookbook....This glaze will keep for up to 2 weeks in the refrigerator, to rewarm just warm the mixture in the microwave until desired texture, it can be rewarmed over and over again...remember, this glaze will thicken as it cools.
Provided by Kittencalrecipezazz
Categories Dessert
Time 6m
Yield 2 cups (approx)
Number Of Ingredients 6
Steps:
- In a heavy-bottomed saucepan mix together the whipping cream and corn syrup.
- In a bowl sift together the sugar and cocoa powder then add to the cream mixture in the saucepan; stir to combine.
- Add in the butter then warm over very low heat; stirring occasioanlly until the butter is melted and mixed in with the other ingredients.
- Remove from heat and stir in vanilla.
- The glaze with thicken as it cools.
Nutrition Facts : Calories 1043.1, Fat 61.4, SaturatedFat 38.2, Cholesterol 193.5, Sodium 136.7, Carbohydrate 134.7, Fiber 14.3, Sugar 104.1, Protein 11
CHOCOLATE GLAZE
This thin chocolate glaze is the perfect icing for a quick cake, doughnut, or dessert topping. The icing firms up to make a glossy finish.
Provided by Diana Rattray
Categories Dessert Ingredient Cake
Time 10m
Number Of Ingredients 4
Steps:
- Gather the ingredients.
- Combine the butter and chocolate in a saucepan over low heat and stir until melted. (Be careful not to overheat the chocolate as it could seize.) Alternatively, put the chocolate and butter in a microwave-safe bowl and microwave on medium for about 1 minute. Stir and continue to heat for about 15 seconds at a time, stirring between intervals, until the chocolate and butter are melted and smooth.
- Sift the confectioners' sugar into a small bowl.
- Stir the sifted confectioners' sugar into the melted butter and chocolate. Beat the mixture, adding small amounts of boiling water until thinned as desired. If you happen to find it too thin, add a little more powdered sugar. If too thick, add more hot water.
- Slowly drizzle the chocolate glaze from the pot or bowl over your cooled, finish baked good. If desired, use a spatula to evenly distribute. How long the glaze will take to harden will depend on both the temperature of the glaze and the room. Once cool, it will harden.
Nutrition Facts : Calories 62 kcal, Carbohydrate 8 g, Cholesterol 4 mg, Fiber 1 g, Protein 1 g, SaturatedFat 2 g, Sodium 1 mg, Sugar 7 g, Fat 3 g, ServingSize 16 servings (1 jar), UnsaturatedFat 0 g
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.
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- 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.
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Category Chocolate, Frosting, Sweet
- Refrigerate cake layers for at least 1 hour until well-chilled (for easier handling). Then trim cake to make it level and frost cake with chocolate ganache so it's smooth and level (follow the tutorial in this post: How to Frost Cakes Smoothly).
- Bloom gelatine: Place water in a small bowl. Then sprinkle gelatine across surface, mix just so all the powder is wet. Leave for 5 minutes - it will become like a rubber consistency. (This is called "blooming gelatine".)
- First straining: Using a shallow bowl and small fine mesh strainer, strain the glaze into a bowl. Pour and position the strainer so the glaze falls the smallest distance possible. If you pour from a height, this creates bubbles = bad!
- Transfer cake to rack: Remove cake from fridge, transfer onto a rack. (See Note 9 for how I do it.) Place rack on a tray to catch excess glaze.
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From foodandwine.com
Servings 1
Total Time 3 hrs
- Preheat the oven to 375°. Butter a 9-inch round springform pan. Line the bottom of the pan with parchment paper and butter the paper. Spread the pecans on a large rimmed baking sheet and bake for 8 minutes, or until lightly toasted. Transfer to a plate and let cool, then coarsely chop. Leave the oven on.
- In a large saucepan, bring 2 inches of water to a simmer over low heat. In a large stainless steel bowl, whisk the eggs with the granulated and confectioners' sugars. Set the bowl over the simmering water and whisk the egg mixture constantly until it is warm to the touch, about 3 minutes. Remove the bowl from the heat.
- Put the butter and chocolate in a medium stainless steel bowl and set over the simmering water until just melted, about 3 minutes. Add the vanilla, stir well and remove from the heat.
- Using a handheld electric mixer, beat the egg mixture at high speed until pale yellow and doubled in volume, about 5 minutes. Add the flour all at once and gently fold it in with a whisk. Using a rubber spatula, fold in the melted chocolate and the pecans. Pour the batter into the prepared pan and set it on a baking sheet. Bake for 20 minutes. Reduce the oven temperature to 350° and continue to bake the cake for about 50 minutes longer, or until set and an instant-read thermometer inserted in the center registers 200°.
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- Before anything else, gently sprinkle the gelatin powder over the surface of the cold water. Then, allow it to bloom for about five minutes. After that, set it aside.
- Then, place in a saucepan the water, 1/2 cup of sugar, and condensed milk. After that, let it simmer over medium heat.
- Gradually pour in the condensed milk and stir in to incorporate the cocoa mixture. Then, add the remaining 1/2 cup of sugar and stir in until thoroughly mixed. After that, allow it to boil until all the sugar dissolves.
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