Mirror caramel glaze
Composition / ingredients
12
servings:
Cooking method
1. Pour sugar into a saucepan and combine it with molasses. While the mixture is cooking, do not mix in any case, so that crystals do not form. Pour the heavy cream into another saucepan and heat them to a hot state.
2. As the mass begins to turn caramel color, turn off the fire. Pour the cream in a thin stream, in several steps.
3. Warm up the chocolate and spread the caramel mass on top of it. Add the gelatin diluted in advance. We mix the glaze with a blender, do not touch the surface so that bubbles do not form. In order for the glaze to lie flat, it is necessary that the cake be cold and the glaze is warm, then the mirror shine is provided!
The calorie content of the products possible in the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Milk-nut chocolate - 542 kcal/100g
- Nutty chocolate - 580 kcal/100g
- Porous milk chocolate - 506 kcal/100g
- Creamy chocolate - 560 kcal/100g
- Chocolate - 550 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Gelatin - 355 kcal/100g
- Molasses - 296 kcal/100g
