Chocolate and cream glaze for cake
Description
The pastry is prepared simply and quickly. If you are making chocolate icing to create drips on a cake, you can omit the butter. But if you are pouring the cake whole, you cannot do without it. Butter makes the icing more pliable and it will not crack on the cake. Serve cooled or slightly warm.
Instructions
- 1
Step 1
To make the glaze, prepare the necessary ingredients.
- 2
Step 2
In a small saucepan, pour the heavy cream, set it over the heat and bring it to a boil. Do not boil the cream.
- 3
Step 3
Add the chocolate, broken into pieces, to the hot cream. Stir the mixture until the chocolate is completely dissolved.
- 4
Step 4
Then add butter to the hot mixture. It will start melting immediately. Stir the butter well into the chocolate mixture.
- 5
Step 5
If the resulting mixture is thicker than you need, you can add a little more cream. For drips, the icing should be thicker than for coating the whole cake. Cool the icing to room temperature.
- 6
Step 6
For pouring chocolate, place the cake on a rack and pour the glaze over it. Let the excess glaze run off the sides.
- 7
Step 7
The poured cake can be transferred onto a base and decorated to your liking.