Chocolate Glaze with Butter
A dark, glossy glaze so simple even a first-timer can nail it! Plenty of cakes call for a chocolate glaze poured over the top at the end, and for the longest time mine never came out right. Then my mother-in-law showed me how to make it properly, and my troubles disappeared — now it comes together effortlessly. Here's the method I use.
Cooking method
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Step 1:
Gather your ingredients.
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Step 2:
Start by adding the powdered sugar to a small saucepan and pouring in the milk. Warm it over low heat, stirring, until it comes to a gentle simmer and the sugar has fully dissolved.
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Step 3:
Drop the chocolate and butter into the warm mixture.
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Step 4:
Once the chocolate has melted, whisk in the starch and cocoa powder, stirring until no lumps remain.
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Step 5:
Let the glaze cool slightly.
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Step 6:
Pour the glaze over your finished cake or pastry and smooth it out with a knife or the back of a spoon. It's best not to spread this glaze directly over a buttercream frosting — it sets up beautifully over a layer of jam. Enjoy, and treat your guests!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 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
- Vanilla - 288 kcal/100g
- Starch - 320 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Cocoa powder - 374 kcal/100g
- Powdered sugar - 374 kcal/100g
