Gelatin is the key to a glistening chocolate glaze that stays put on your cake. Jacques Torres prepared this recipe with Martha on Episode 501 of "Martha Bakes."

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Ingredients

Ingredient Checklist

Directions

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  • In a saucepan, combine 1/2 cup water, sugar, heavy cream and cocoa powder. Simmer for about 20 minutes until mixture slightly thickens.

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  • Place 1 tablespoon cold water in a small bowl. Sprinkle gelatin over top and let soften 5 minutes. Remove chocolate mixture from the heat and whisk in gelatin mixture until thoroughly combined.

  • Set over an ice bath and whisk until the glaze thickens and reaches about 80 degrees, about 1 minute.

Cook's Notes

This recipe makes enough glaze for one 8" two-layer cake. Pour over chilled crumb-coated cake placed on a wire rack set over a large bowl. Use an offset spatula to smooth out the glaze. Work quickly as the glaze will set up in a minute or less.

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