Mirror icing for chocolate cake

Cakes in gloss - modern fashion. Cook them at home, the recipe is simple! It probably seems that it is oh so difficult to prepare a mirror icing for a cake! Sometimes you watch a pro pour a cake out of some unprecedented tall glass with a spout... The glaze shimmers and glitters. It seems that this is something unearthly and well, you can never do it at home. It turned out that everything is simpler than it seemed. Here's the recipe! Also chocolate!

Foster

Recipe author

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Composition / ingredients

servings:

Glaze

Cocoa powder (4 tablespoons with top)

Sugar

175

Water

170

Fat cream (35%)

100

Gelatin (2 tsp with top)

Glaze

Dark chocolate (preferably with a cocoa content of no more than 60%)

Sugar

Water

Invert syrup

Condensed milk

Gelatin (1 tsp)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 9 % 5 g

Fats 16 % 9 g

Carbohydrates 75 % 43 g

276 kcal

GI: 7 / 0 / 93

Step-by-step cooking

Cooking time: 1 d

Step 1:
Glaze
Step 2:
Pour sugar into a saucepan.
Step 3:
Pour 100 g of water to the sugar.
Step 4:
Mix and put on the stove. Cook after boiling for 10 minutes or until the temperature is 110 degrees.
Step 5:
Add cream, stir and bring to a boil.
Step 6:
Add cocoa and stir.
Step 7:
Bring to a boil.
Step 8:
Add gelatin and stir. Remove from the heat.
Step 9:
The glaze is ready. If there are lumps in it, pass the glaze through a fine sieve. The glaze can be used immediately, but it is better to let it stand for a day in the refrigerator, covering it with a film in contact with the surface. The working temperature of this glaze is 30 degrees.
Step 10:
Glaze
Step 11:
Put condensed milk in a glass for glaze.
Step 12:
And swollen gelatin.
Step 13:
And chocolate.
Step 14:
Pour water into a saucepan.
Step 15:
Add sugar.
Step 16:
And invert syrup (or glucose syrup). Stir the contents and put the saucepan on the stove, cook after boiling for 2 minutes or until the temperature is 103 degrees.
Step 17:
Add boiling syrup to a glass of chocolate with condensed milk and gelatin. Give them a little friendship.
Step 18:
Punch with a blender until smooth.
Step 19:
The glaze is ready. You can cover the cake with it right now, after cooling. And it is better to put it in the refrigerator for a day, covering it with a film in contact with the surface. The operating temperature of such glaze is 32-35 degrees.
Step 20:
To check the quality of the glaze - freeze a spoon and dip it into the glaze. How the icing looks on the spoon - so it will look on the cake. Cover the round cake by pouring the icing into the center. If the cake is square or rectangular - help glaze the corners. If the glaze is taken by a slide, remove a little with a long spatula in one movement.
Step 21:
That's what a glossy and beautiful mirror chocolate icing for cakes is.