| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
Desserts, Chocolate, Passover |
12 |
Servings |
INGREDIENTS
| 4 |
oz |
Semi-sweet chocolate |
| 2 |
ts |
Honey |
| 1/4 |
c |
Margarine |
INSTRUCTIONS
GLAZE
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
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