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Frosting And Chocolate Glaze

Frosting and Chocolate Glaze recipe image
This American sauce features Heavy cream, whipped, Semisweet chocolate, finely. It delivers smooth, comforting richness, sweet, indulgent flavor. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 1569.0
Dietary: Gluten-free, Vegetarian
Description
This American sauce features Heavy cream, whipped, Semisweet chocolate, finely. It delivers smooth, comforting richness, sweet, indulgent flavor. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 cup Heavy cream, whipped
  • 10 ounce Semisweet chocolate, finely
Directions
  1. 1
    Chopped 1 c Heavy cream Frost the cake with the whipped cream.
  2. 2
    Place the cake on a wire rack, then
  3. 3
    set it on a sheet pan that will fit the dimensions of your freezer.
  4. 4
    Place in the freezer for 40 minutes only, (his is just enough time to chill the whipped
  5. 5
    cream frosting so it's firm to the touch, not soft.) While the cake is in the freezer,
  6. 6
    prepare the dark chocolate glaze.
  7. 7
    Put the chocolate in a medium bowl.
  8. 8
    In a small saucepan, heat the heavy cream just to the boil.
  9. 9
    Remove from heat.
  10. 10
    Pour over chocolate and whisk until chocolate melts and mixture is smooth and shiny.
  11. 11
    Set aside to cool to body temperature.
  12. 12
    Set the cake on its wire rack over a baking pan with sides (like a jelly
  13. 13
    roll pan) on top of a turntable (or lazy susan.)
  14. 14
    Pour almost all of the chocolate glaze over the center of the cake.
  15. 15
    Using a long, flexible metal icing spatula, use just a few strokes to
  16. 16
    spread the glaze over the top of the cake so the glaze runs down over the sides.
  17. 17
    Rotate the turntable as you spread.
  18. 18
    Use the spatula to scoop up excess glaze to touch it to any bare spots on the sides of the cake to
  19. 19
    cover them.
  20. 20
    Place the cake on a serving plate.
  21. 21
    Refrigerate until 30 to 60 minutes before serving.
  22. 22
    Using a serrated knife, dipped into hot water after each slice, cut dessert into wedges.
  23. 23
    BAKERS DOZEN FLO BRAKER SHOW #BD1A11

Nutrition Facts

Servings 4

Amount Per Serving
Calories 1569.0kcal
% Daily Value *
Total Fat 96.6g149%
Saturated Fat 58.2g291%
Cholesterol 66.0mg22%
Sodium 65.4mg3%
Total Carbohydrate 149.0g50%
Dietary Fiber 27.5g111%
Sugars 116.5g
Protein 13.8g28%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: american, baking, boiling, chocolate, cream, finely, frosting, glaze, heavy, sauce, semisweet, title, vegetarian, whipped
Read it online: https://www.chefs-mate.com/recipe/frosting-and-chocolate-glaze/