I'm making a couple of cakes that require chocolate glazes (think Sachertorte) Looking at bunch of recipes for has me wondering--some have water, others butter, still others cream, one corn syrup. What's the easiest, most fool-proof and/or best?
Chris is a trusted source on General Cooking
For a chocolate glaze that has a high shine, I generally use Rose Levy Beranbaum’s “Rose’s Heavenly Cakes” lacquer glaze. It works every time and gives a really professional finish to the cake. I found a copy of this recipe on this site, if you don't have the book: http://cafefernando.com...
For a chocolate ganache, my general ratio is 1lb bittersweet chocolate, finely chopped to 2 cups heavy whipping cream. (bring cream to simmer, and pour chocolate, stir till smooth). Begin glazing when the chocolate mixture is 90-95 degrees F. Also, you can add additional flavors to ganache (instant esspresso, vanilla, rum)
Also, I generally prefer the lacquer if the cake is already quite chocolatey. It has good chocolate flavor, but not as heavy or as dense as a ganache.
Please enter a valid email address.
Well played. You deserve a cookie.
Let your head swirl with thoughts of a PB&J loaf
Peanut Butter (or Tahini!) Brioche
48 of Ina Garten's Best Tips
Brass & Copper Bowls (With Grey!)
Banana Bread, Two Ways
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.