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Sauce: Midnight Chocolate Glaze

Source of Recipe


From "Great Coffee Cakes, Sticky Buns, Muffins and More"



List of Ingredients



• ½ cup water
  
• ¼ cup granulated sugar
  
• 2 Tbsp light corn syrup
  
• 4 ounces fine-quality bittersweet chocolate, such as Lindt, finely chopped
  
• ¼ cup strained powdered sugar
  
• 1 Tbsp Dutch-process cocoa powder
  
• 1 tsp pure vanilla extract
  
• ¼ tsp lemon juice
  
• Pinch of salt
  
• 1 Tbsp unsalted butter, softened
  






Instructions



1. Place the water in a 3-quart heavy-bottomed saucepan. Add the granulated sugar and corn syrup, but do not stir. Cover and bring to a slow boil on medium-low heat. After 1 minute, check to see if any sugar crystals remain. If so, gently stir the mixture. Continue to cook the syrup, uncovered, for 3 to 4 minutes.
   
   
2. Remove the pan from the heat and sprinkle the chopped chocolate over the syrup. Push the chocolate gently into the syrup, but do not stir. Let stand for 2 to 3 minutes, until the chocolate is melted, then stir gently with a small whisk.
   
   
3. When smooth, stir in the powdered sugar and cocoa powder, then blend in the vanilla, lemon juice and salt. Stir gently with the whisk unil smooth, then blend in the butter. If the glaze is not pourable, add 3 or 4 teaspoons of very hot water until the desired consistency is reached.
   
   Makes enough for a 10-inch Bundt cake; or
   9x13x2-inch coffee cake; or
   16 to 18 muffins.