chocolate glaze

This Flourless Chocolate Cake has a gorgeous chocolate glaze and makes a stunning finale to any meal. And if that’s not enough, a vibrant raspberry sauce takes this decadent chocolate dessert over the top.

Flourless Chocolate Cake

cocoa powder (for dusting)

chocolate (chopped)

butter

granulated sugar (divided)

espresso ((see note 2))

vanilla extract

salt

corn syrup

Raspberry coulis (optional (see note 3))

Preheat oven to 300 degrees. Coat an 8-inch round cake pan with nonstick spray, then line it with parchment paper (I trace the outside of the pan on parchment and cut it out). Coat the parchment with nonstick spray, then dust with coca powder.

Set a glass or metal bowl over a pot of gently simmering water to create a double boiler (do not let the water touch the bowl). To the bowl, add chocolate and butter to melt, whisking until smooth and blended. Set aside and cool slightly.

In a standing mixer fit with the paddle attachment on medium-high speed, or with an electric hand mixer, add together egg yolks, 1/4 cup sugar, espresso or rum (if using), vanilla, and salt. Beat until pale and very thick.

Gradually pour in the melted chocolate mixture and beat until blended. Transfer to a large bowl and wash out the mixer bowl so you can beat the egg whites.

In a standing mixer fit with the whisk attachment on medium-high speed, or with an electric hand mixer, beat egg whites until foamy. Add remaining 2 tablespoons sugar and continue to beat until medium-firm peaks form.

Scoop half the egg whites into the chocolate mixture and fold in gently. Fold in remaining egg whites until no streaks remain. Pour batter into prepared pan and smooth the top.

Bake until the cake puffs slightly and a toothpick inserted into the center comes out very moist but not liquid, about 35 minutes. Do not over-bake. Cool on a rack for at least 30 minutes.

Run a small knife around the inside of the pan to loosen the cake, then invert on to a plate. Lift off the pan and carefully peel off parchment paper. Cool completely, then cover and refrigerate until very cold, at least 4 hours or overnight.

To make the cake:

Set a glass or metal bowl over a pot of gently simmering water to create a double boiler (do not let the water touch the bowl). To the bowl, add chocolate and butter to melt, whisking until smooth and blended.

Remove from heat and whisk in corn syrup until smooth and glossy. Set the chilled cake on a wire rack set over a baking sheet or large plate. Slowly pour the warm glaze over the center of the cake. The glaze should cover the top of the cake evenly and spill over the edges, running over the sides.

Refrigerate until firm, at least 2 hours. Transfer to a flat serving plate. Using a thin-bladed knife, cut the cake into small slices, dipping the knife into hot water and wiping it dry before each cut. Serve with Raspberry Coulis if desired.

To make the glaze:

These fluffy and light classic yeast donuts are fried to golden perfection and topped with a sweet and easy-to-make chocolate glaze!

Chocolate Glazed Donuts (Yeast Donuts)

tbsp Water, (warmed to 105°F)

½ tsp Instant Or Active Dry Yeast

Buttermilk, (at room temperature)

Large Egg, (lightly beaten, at room temperature)

Unsalted Butter, (melted (but not hot))

Sugar

454 g (1 lb) All-Purpose Flour

Salt

Shortening/oil

135 g Semi-Sweet Chocolate, (finely chopped)

tbsp Unsalted Butter, (at room temperature)

tbsp Light Corn Syrup

In a measuring cup add warm water and yeast together. Stir together to combine, then allow to sit until it becomes foamy, about 10 minutes. Meanwhile, in a separate bowl, whisk together the flour and the salt, and set aside.

Add buttermilk, beaten egg, butter, and sugar to the stand mixer and whisk together to combine. Add bloomed yeast-milk to stand mixer and whisk to combine. Add the flour/salt to the stand mixer, and mix with a wooden spoon.

Next, attach the dough hook onto the stand mixer, and place on medium-low speed. and mix for around 5-10 minutes for the dough to form. When ready it should be smooth, elastic, and a little bit tacky to the touch.

Transfer dough to a greased large bowl, cover with plastic wrap, then place in a warm area to rise for about two hours, or until the dough is doubled in size.

Making the Donut Dough

Turn the proofed dough out onto a lightly floured work surface and roll out to be about ½” thick. Using cookie cutters (I use a 3” cookie cutter and a 1” cookie cutter), cut out your donuts and their holes, then transfer them onto a parchment lined baking sheet. For easy transferring into the oil, cut out 4” square parchment sheets to place each donut on to proof – the parchment can be placed into the hot oil with the donut, then removed after. Ensure there is enough space between each donut to allow for rising room (I typically use 2 baking sheets for this).

Place the donuts into a warm, humid area to rise for about 20 minutes. The best place/way to do this is by placing the baking sheets onto the top and middle racks of your oven, then place a baking pan onto the bottom rack, then fill the baking pan with boiling water. Close the oven, then turn it on to 350°F for exactly one minute, then immediately turn it off (do not let the oven actually reach 350°F, you are only turning the oven on for 1 minute to slightly warm the oven to encourage rising). Alternatively, if your oven has a ‘bread proof&#039; function just turn that on instead.

Meanwhile, add oil to a large wide pot, such as a Dutch oven, filling it about halfway. Heat the oil over medium-high heat until it reaches between 350°F or 375°F. When ready, carefully (don’t be too aggressive or the donuts will deflate) pick up the donuts and place them into hot oil, and fry for about 1 ½ minutes per side, or until golden brown. Then place onto paper towel-lined baking sheet to cool off. Allow to cool to almost room temperature before glazing.

Cutting, Proofing, &amp; Frying

Add chopped chocolate to a microwave proof bowl and place in microwave for 1 minute, or until melted (check at 1 minute, stir, and return to microwave if needed in 20 second intervals until melted).

Once the chocolate has completely melted, add the butter and corn syrup then stir together until the butter has melted and everything is well combined.

Transfer glaze to a wide-mouthed bowl, then glaze each cooled donut top with the chocolate glaze, decorate with sprinkles, then allow the glaze to set for 10-15 minutes before eating.

Making the Chocolate Glaze

An easy 2 ingredient chocolate ganache recipe ready in just 5 minutes! Use this silky chocolate ganache for cakes, glazes, dips &amp; drips! Or let it harden and make a decadent chocolate frosting or truffles!

5 Minute Chocolate Ganache

oz bittersweet chocolate bar

heavy cream (Optional:

Break up the chocolate into small, uniform pieces and add it into microwave safe bowl along with the heavy cream. Microwave for 20 seconds at a time, stirring well after each time. Depending on the strength of your microwave, you may need to repeat this 3 to 4 times.

Once the chocolate has melted into small pieces, stop microwaving and keep stirring it until you end up with a smooth, homogenous, silky chocolate ganache. It should flow smoothly off your spoon and there should be no unmelted pieces of chocolate. See notes below for ways to use chocolate ganache.

Decadent, rich and ready for a celebration - this cake is the ultimate showstopper. We've taken everything you love about the classic and upped the ante, including a Swiss meringue buttercream icing and a panna cotta filling. This one really is the cherry on the cake.

The new Black Forest cake

unsalted butter, softened

caster sugar

vanilla bean paste

eggs

sour cream,

hazelnut meal

self-raising flour

cocoa powder

(860 grams) black cherry jam

(265 grams) morello cherries, drained

Frozen cherries, to serve

titanium-strength gelatine leaves

1.2L (5 cups) thickened cream

(165 grams) caster sugar

eggwhites

(110 grams) caster sugar

unsalted butter, chopped, softened

dark (70%) chocolate, chopped

unsalted butter, chopped

tsp glucose syrup

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5853641748001&=domain=del

5348771529001-5853641748001

An easy chocolate ganache glaze made with just good quality chocolate and cream to create a deliciously creamy chocolate glaze

Chocolate Glaze

dark chocolate (about 54 to 55% cocoa chopped)

heavy cream (or whipping cream)

Place the chocolate into a medium-sized, heatproof bowl.

In a small saucepan, heat the cream until it just begins to simmer, and then pour it over the chocolate.

Let it sit a minute or two to allow the chocolate to soften. Then gently stir with a whisk until the chocolate has fully melted and the mixture is smooth.

Then cover and set aside until it is set enough to drizzle over the cake, but isn't too runny.

This Boston Cream Pie recipe features luscious pastry cream between fluffy vanilla sponge cake and rich chocolate glaze, a dessert that impresses everyone.

Irresistible Boston Cream Pie Recipe Easy and Delicious

half and half

sugar

all-purpose flour

unsalted butter (cold, cubed)

baking powder

milk

unsalted butter

heavy whipping cream

In a medium size saucepan over medium heat, add half-and-half and heat until simmering.

In a bowl, whisk together egg yolks, granulated sugar, and salt until smooth. Add flour and whisk until fully incorporated.

Remove half-and-half from heat and slowly add to the yolk mixture while whisking to temper. Return to saucepan and whisk constantly.

Cook over medium heat, whisking continuously until slightly thickened (about 1-2 minutes). Reduce heat and simmer for 8 minutes.

Increase heat to medium while whisking until mixture reaches a rolling boil (about 1-2 minutes). Remove from heat.

Whisk in cold butter and vanilla extract until melted and blended. Cover and refrigerate for at least 2 hours.

Pastry Cream

Preheat oven to 325°F. Grease two 9-inch cake pans and line with parchment paper.

Combine flour, baking powder, and salt in a medium bowl; set aside.

Melt milk and butter in a small saucepan over low heat, then stir in vanilla extract and set aside.

Beat egg whites and sugar in a large mixing bowl until light and airy (about 5 minutes). Stir in hot milk mixture.

Gently add dry ingredients to egg-white mixture, mixing until just blended. Divide batter into prepared pans.

Bake in preheated oven for 20-22 minutes, until lightly browned and a toothpick comes out clean.

Cool cakes in pans on a cooling rack for about 2 hours.

Cake

In a small saucepan over medium heat, combine heavy whipping cream and corn syrup; allow to simmer.

Add chopped bittersweet chocolate, let sit for 5 minutes, then whisk until smooth.

Place one cake layer on a cake platter. Whisk pastry cream gently and spread evenly on top.

Place the second cake layer on top and press lightly. Pour chocolate glaze over the top layer.

Serve and enjoy with loved ones!

Glaze and Assembly

Top 6 chocolate glaze recipes from across the web

The most viewed chocolate glaze recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Flourless Chocolate Cake

Chocolate Glazed Donuts (Yeast Donu...

5 Minute Chocolate Ganache

The new Black Forest cake

Chocolate Glaze

Irresistible Boston Cream Pie Recip...

Top 6 chocolate glaze recipes from across the web

The most viewed chocolate glaze recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Flourless Chocolate Cake

Chocolate Glazed Donuts (Yeast Donu...

5 Minute Chocolate Ganache

The new Black Forest cake

Chocolate Glaze

Irresistible Boston Cream Pie Recip...

The most viewed chocolate glaze recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine