Serve breakfast breads and other treats anytime with Great Coffee Cakes, Sticky Buns, Muffins & More by Carole Walter, with inspirations like Irish Whiskey Cake; Midnight Chocolate Glaze; and Zucchini Loaf with Apricots and Dates.
Makes enough for one 10-inch bundt cake or 9 x 13 x 2-inch coffee cake, or 16 to 18 muffins
Here is a glaze that has a beautiful, glossy shine and wonderful, rich chocolate flavor. While I think the best results are achieved if the glaze is applied when it is mode, it can be made ahead and either refrigerated or frozen. The glaze will keep its sheen for up to eight hours, depending on your room temperature and weather conditions. When I tested the recipe, it was impossible not to lick my fingers when scraping the pot clean.
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. (Large bubbles will form on the surface.)
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 until 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. Note: This glaze is best used immediately.
Storage: Leftover glaze can be refrigerated for several weeks.This glaze may be frozen.To use, reheat, adding very hot water to thin the glaze as needed.
This page created January 2008
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