Chocolate Mirror Glaze with Gelatin for Cake

Cooking method

1. Step 1:

   

   Gather the ingredients for the glaze. We'll start by prepping the gelatin. Follow the directions on your package, since different brands are prepared in different ways.

2. Step 2:

   

   If you're using instant gelatin, soak it in cold water (about 1/2 cup / 125 ml of water per tablespoon of dry gelatin) and let it bloom for half an hour. Then melt the gelatin over a water bath, stirring constantly — but don't let it boil, or it will lose its setting power and the glaze won't work. Let the gelatin mixture cool slightly.

3. Step 3:

   

   Meanwhile, combine the sugar, cocoa, cream, and water in a metal saucepan. Mix thoroughly so no lumps form.

4. Step 4:

   

   Set the saucepan over the heat and bring the mixture to a boil, stirring constantly so it doesn't scorch. Remove from the heat and add the dark chocolate, broken into pieces. Keep stirring until the chocolate is completely melted into the hot mixture.

5. Step 5:

   

   Let the chocolate mixture cool a little. Stir in the slightly cooled gelatin mixture and mix until smooth and uniform.

6. Step 6:

   

   Bubbles may form in the glaze, so strain it through a fine sieve for that perfect mirror finish. Let it cool to room temperature. The gelatin glaze is now ready to pour over the cake.

7. Step 7:

   

   This coating works beautifully on sponge and mousse cakes. One key rule: always pour gelatin glaze over a well-chilled cake. It's best to do this on a wire rack so the excess can drip off — you can strain that excess and apply it as a second coat once the first layer has set in the refrigerator. The glaze is ready. Enjoy!