INGREDIENTS

INSTRUCTIONS

The best chocolate glaze is ganache. It is a mixture of heavy cream and
chocolate. It is then poured over the cake. I usually just make it and
don't measure anything. I did look this up in Faye Levy's book Chocolate
Sensations for you, though: Put chocolate in heat-proof bowl.
Bring cream just to a full boil in a small heavy saucepan. Pour over
chocolate all at once. Stir with a whisk until chocolate is completely
melted and mixture is smooth.
My notes: Stir the ganache gently while mixing in the chocolate. For a nice
glaze, you dont want to incorporate air bubbles. You are simply letting the
chocolate melt and combining the two ingredients, not whipping up a
frosting.
Also, I place my cake on a cooling rack which is placed on a clean cookie
sheet. That way you can go nuts with the glaze and not worry about making a
mess--or wasting ganache. When you are done glazing, lift the cooling rack
and cake up and scrape up the ganache on the cookie sheet for a later use.
It freezes well, too!
Try adding a little liqueur (did I spell that right?) to the ganache for a
nice change.
This really is a wonderful and easy...and fattening glaze.

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