Chocolate icing with gelatin for cake

Step-by-step cooking

1. Step 1:

   

   Prepare the ingredients for the glaze. The preparation of the glaze will begin with the preparation of gelatin.It is necessary to take into account the manufacturer's instructions on the package, since there are different ways of preparing it.

2. Step 2:

   

   If you have instant gelatin, then you need to fill it with cold water (in this proportion: 125 ml of water per one tablespoon of dry gelatin) and leave it to swell for half an hour. Then we dissolve the gelatin in a water bath, stirring constantly, but do not let the mixture boil, otherwise the gelatin will lose its properties and the glaze will not work. Let the jelly mixture cool down a little.

3. Step 3:

   

   Meanwhile, we put sugar, cocoa, cream and water in a metal container. Mix the ingredients thoroughly so that no lumps form.

4. Step 4:

   

   Put the saucepan with the contents on the stove, bring the mixture to a boil, stirring constantly so that it does not burn. Remove from the heat, add the bitter chocolate broken into pieces to the resulting mixture. Again, we begin to stir the mixture so that the chocolate completely dissolves in the hot mixture.

6. Step 5:

   

   Let the chocolate mixture cool down a little. Add the slightly cooled gelatin mixture to it. Mix until a homogeneous mixture is obtained.

7. Step 6:

   

   However, bubbles may form in it. Therefore, the glaze must be filtered through a strainer to obtain the mirror effect. Let the glaze cool to room temperature. The glaze with gelatin is ready to cover the cake.

8. Step 7:

   

   This coating is suitable for sponge cakes, mousse cakes. As a mandatory rule, glaze with gelatin should be applied to a well-cooled cake. It is better to do this on a grate so that the excess glaze is removed from the surface of the cake, it can be filtered again and applied with a second layer, after the first layer on the cake has solidified in the refrigerator. The glaze is ready. Bon appetit!