| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
Chocolate, Desserts, Passover |
12 |
Servings |
INGREDIENTS
| 4 |
oz |
Semi-sweet chocolate |
| 2 |
t |
Honey |
| 1/4 |
c |
Margarine |
INSTRUCTIONS
GLAZE: 1) Place strips of wax paper under torte to catch spills. 2)
Place chocolate, margarine and honey in top of double boiler over hot
water on moderate heat. Cook, stirring occasionally, until melted and
smooth. Remove from heat. 3) Replace the water in the bottom of the
doubler with ice water, deep enough to touch the upper portion. Place
glaze over ice water and stir briefly and constantly, only until it
cools and barely begins to thicken very slightly. Watch carefully so
that it doesn't harden. 4) Pour over top of cake. With a long, narrow,
metal spatula, spread it smoothly over the top, letting some run down
on the sides. Smooth sides with a small metal spatula. Remove wax
paper. Posted to JEWISH-FOOD digest V97 #102 by Nancy Berry
<nlberry@prodigy.net> on Mar 27, 1997
A Message from our Provider:
“God: so personal that in comparison we are cold unfeeling machines”