CHOCOLATE INTENSITY - CHOCOLATE GLAZE
- Chocolate Glaze
- 6 ounces bittersweet chocolate, finely chopped
- 2/3 cup heavy whipping cream
- 1 tsp vanilla extract
Place chopped chocolate in a medium bowl.
In a small saucepan, bring the cream to a boil. Remove pan from heat and add the chopped chocolate.
Let stand for 1 minute then gently stir until chocolate is melted and the glaze is smooth. Gently stir in the vanilla.
Transfer glaze to a small bowl and cover the surface of the glaze with plastic wrap and let cool for 5 minutes at room temperature before using.
To glaze the cake:
Place the chilled cake, still on the cake round, on a wire rack set over a baking sheet.
Slowly pour the hot glaze onto the center of the cake.
Smooth the glaze over the top and sides, letting the excess drip onto the baking sheet.
Scrape the extra glaze from the baking sheet and put it in a small ziploc bag.
Seal the bag and cut a tiny hole in one of the bottom corners.
Gently squeeze the bag over the top of the cake to drizzle the glaze in a decorative pattern. Refrigerate the cake at least one hour before serving.