← Back to Search Results
Glazing Chocolate

Comments: 0
 

Recipe

This thin version of ganache provides a dark, smooth glaze that races all the way down any Bundt, pound cake, or Crunchy Feet for a pleasing visual effect.

Yield: About 3 cups (enough for one 12-cup Bundt cake or 24 Crunchy feet)*

Ingredients

  • Heavy cream, 1½ cups
  • Vanilla extract, 2 teaspoons
  • 60% bittersweet chocolate pistoles, 1 cup

Equipment:

  • 2-quart, heavy bottomed saucepan
  • Mixing bowl

Directions

1. Set the cooled cake on a wire rack with wax or parchment paper underneath it to catch any drips.

2. Combine the heavy cream and vanilla extract in a saucepan and bring to a simmer over medium heat, stirring constantly.

3. Meanwhile, place the chocolate in a medium-sized nonreactive mixing bowl, preferably one with a handle and a small pouring spout.

4. Remove the hot vanilla-cream mixture from the heat and pour over the chocolate. Let the heat from the cream melt the chocolate for 10 to 20 seconds, then gently whisk until smooth.

5. Immediately pour the glaze over the cake. For a Bundt cake, pour the glaze in a thin, steady stream in a crisscross fashion, working your way around the cake for even coverage. If you want more chocolate on the cake, repeat until it looks right. This is a rich glaze, so let restraint be your guide. For Crunchy Feet, pour about 2 tablespoons of glaze directly onto the top of each one, letting it drizzle down the sides.

6. If the bowl is empty before you’re finished glazing, scrape any chocolate that has drizzled onto the parchment and reuse it for the remaining Crunchy Feet.

7. Serve immediately, while the glaze is still warm.

Notes

*Crunchy Feet are little pound cakes baked in small (2-ounce) brioche pans. They are so named because they have lots of toes, or ruffled edges, that get a little crunchy when they bake.


© 2008 Warren Brown

Note from Cookstr's Editors

Nutritional information is based on 24 servings.

 

Nutritional Information

Nutrients per serving (% daily value)

86kcal (4%)
12mg (1%)
0mg (0%)
61mcg RAE (2%)
37mg
9mg
1g
4g
0g
5g
20mg (7%)
6mg (0%)
5g (23%)
8g (12%)
0mg (1%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Discover Related Recipes

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

nigella-express Nigella Express
by Nigella Lawson
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
in-the-kitchen-with-david In the Kitchen with David
by David Venable
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
west-coast-cooking West Coast Cooking
by Greg Atkinson
mom-a-licious Mom-a-Licious
by Domenica Catelli
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
the-sweet-life The Sweet Life
by Kate Zuckerman
lidias-italy Lidia's Italy
by Lidia Bastianich
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
cook-with-jamie Cook with Jamie
by Jamie Oliver
good-to-the-grain Good to the Grain
by Kim Boyce
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?