Chocolate “Spooning” Topping

In all its chocolate lusciousness, this topping flows alluringly over a freshly baked cake.  It is such a sweet pleasure, satiny and lick- the- spoon delicious.”  ~Lisa Yockelson

Combine the confectioner’s sugar and salt in a medium size bowl.

In a small saucepan, over low heat, combine the light cream and the unsalted butter.  Bring the cream mixture to a simmer and add the bittersweet chocolate pieces.  Whisk, continually, until the chocolate is melted and the mixture is smooth.  Stir in the vanilla extract.

Pour the mixture over the confectioner’s sugar and whisk until smooth and shiny.

The glaze should flow from a spoon.  If needed, extra light cream or confectioner’s sugar may be added to adjust the consistency.

Pour over the top of a cooled cake.

Chocolate glaze

Chocolate “Spooning” Topping Recipe

Glazing a cake

By Patricia Rio Published: March 17, 2013

  • Chocolate “Spooning” Topping
    1 vote, 5.00 avg. rating (98% score)
  • Yield: 1.5 cups
  • Prep: 5 mins
  • Cook: 10 mins
  • Ready In: 15 mins

Adapted from ChocolateChocolate by Lisa Yockelson, pg. 247

Ingredients

Instructions

  1. Combine the sifted confectioner's sugar and salt in a medium size bowl.
  2. In a small saucepan, over low heat, combine the light cream and the unsalted butter. Bring the cream mixture to a simmer and add the bittersweet chocolate pieces. Whisk, continually, until the chocolate is melted and the mixture is smooth. Stir in the vanilla extract.
  3. Pour the mixture over the confectioner’s sugar and whisk until smooth and shiny.
  4. The glaze should flow from a spoon. If needed, extra light cream or confectioner’s sugar may be added to adjust the consistency.
  5. Pour over the top of a cooled cake.

    Patricia Rio
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