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 “Spooning” Topping Recipe
By Published: March 17, 2013
- Yield: 1.5 cups
- Prep: 5 mins
- Cook: 10 mins
- Ready In: 15 mins
Adapted from ChocolateChocolate by Lisa Yockelson, pg. 247
Ingredients
- 1 1/4 cups sifted confectioner's sugar
- pinch table salt
- 3 tablespoons unsalted butter
- 1/2 cup + 1 tblsp. light cream
- 1 teaspoon vanilla extract
- 6 ounces bittersweet chocolate
Instructions
- Combine the sifted 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.
[...] you want an extra punch of chocolate, Lisa Yockelson suggests her chocolate “spooning” topping. Pour over the cooled [...]