Chocolate Glaze

By John Willoughby

Chocolate Glaze
Sasha Maslov for The New York Times
Total Time
20 minutes, plus time to set
Rating
5(214)
Comments
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This delicious icing was originally published for use with our clementine cake, but it can complement all kinds of desserts. It’s best made in a double boiler, but if you don’t have one, other pans will do, as described here.

Featured in: In the Kitchen With Clémentine and Ruth

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Ingredients

Yield:About 1¾ cups
  • 8ounces bittersweet chocolate, chopped or chips
  • 12tablespoons (1½ sticks) butter, room temperature and cut into 12 pieces
  • 1tablespoon corn syrup
Ingredient Substitution Guide
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

  1. 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.

  2. 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.

Ratings

5 out of 5
214 user ratings
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Comments

Ellen

You can substitute maple syrup for corn syrup.

Tom Olsen

I left out the corn syrup which did not seem to effect the taste. I assume the corn syrup is just for greater sheen.

Siena

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.

Barefield

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.

352nightowl

OMG. So good. Subbed maple syrup for corn syrup

Joody

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.

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