Poured on rather than spread, this glaze is wonderful over a Bundt or any other cake that calls for a sleek finish.
- Total Time:
- Yield: Makes 2 cups (enough to glaze one 8-inch cake)
Photography: Pål Allan
Source: Martha Stewart Living, September 2010
- 8 ounces bittersweet chocolate, chopped
- 1 1/4 cups heavy cream
- 1 tablespoon light corn syrup
Place chocolate in a medium heatproof bowl. Bring cream and corn syrup to a simmer in a small saucepan over medium heat. Pour over chocolate; let stand for 1 minute. Stir until shiny and smooth. Let cool slightly.