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    GANACHE GLAZE


    Source of Recipe


    Aunt Saunny

    2 3-oz bars Swiss Dark
    Chocolate, such as Lindt
    6 oz Heavy cream
    1 tb Light corn syrup
    1 tb Grand Marnier, Cointreau
    Or dark rum
    3/4 ts Vanilla extract
    1 ts Hot water, if needed

    MAKE THE GANACHE GLAZE:
    Break the chocolate bars into 1-inch pieces and place them in a food processor fitted with the metal chopping blade. Process for 15 to 25 seconds, until finely chopped. Empty the chocolate into a medium bowl. In a small saucepan, heat the cream and corn syrup on low heat until it comes to a gentle boil. Immediately pour the hot cream over the chocolate. Let the mixture stand for 30 seconds to melt the chocolate. Gently whisk until smooth. Stir in the liqueur or rum and vanilla. If the surface is oily, stir in 1/2 to 1 teaspoon of hot water. Put the wire rack with the cake over a baking sheet. Pour the chocolate glaze over the top of the cake. Let the glaze drip down the sides of the cake without coating it completely. Lift up the rack with the cake and transfer it to another baking sheet. Put the baking sheet with the cake in the refrigerator to chill for 5 to 10 minutes to set the glaze.
 

 

 

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