For many years this was my classic rich butter glaze for chocolate tortes. This chocolate glaze sets firm but soft, with an even, satiny appearance. Use it on any cake or torte that is kept and served at room temperature.

　　Chocolate note: I often make this glaze with a 70% chocolate. You can use an even higher percentage chocolate than called for, but be sure you taste it first so you know what you are getting into.

　　

Ingredients

Makes about 1 cup

　　6 ounces (170 grams) 54% to 72% chocolate, coarsely chopped

　　8 tablespoons (115 grams/1 stick) unsalted butter, cut into several pieces

　　1 tablespoon light corn syrup

　　Pinch of salt (optional)

　　

Step 1

Place the chocolate, butter, and corn syrup in a small heatproof bowl set in a wide skillet of barely simmering water. Stir frequently and gently (to prevent air bubbles) with a spatula or wooden spoon until the chocolate is almost completely melted. Remove the glaze from the water and set aside to finish melting, stirring once or twice until the glaze is perfectly smooth. 

　　

Step 2

Or, melt in a microwave on Medium (50%) power for about 2 minutes. Stir gently until completely smooth; do not whisk or beat. Taste and consider adding the salt. To use for crumb coating a cake before glazing it, let cool, without stirring, to a soft frosting consistency. To use as glaze, reheat gently in a pan of hot water (or let cool if just made) to 90°F (for optimal shine) before pouring. (The glaze can be kept, covered and refrigerated, for up to 2 weeks; or freeze it in a sealed container for up to 6 months. Soften or defrost in a pan of hot water or in the microwave.)

　　Excerpted from Seriously Bitter Sweet: The Ultimate Dessert Maker's Guide to Chocolate by Alice Medrich. Copyright © 2013 by Alice Medrich. Excerpted by permission of Workman Publishing, an imprint of Artisan Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Buy the book from Workman, Amazon, or Bookshop.