Food & Cooking Recipes Crepe Recipes Chocolate Glaze for Darkest Chocolate Crepe Cake By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on April 23, 2019 Print Share Share Tweet Pin Email Yield: 2 cups Make this for our Darkest Chocolate Crepe Cake. Ingredients 1 ¼ cups heavy cream 1 tablespoon light corn syrup Pinch of salt 10 ounces semisweet chocolate, finely chopped Directions Bring cream, corn syrup, and salt to a boil in a medium-heavy saucepan over medium-high heat. Remove from heat. Add chocolate; swirl pan to cover completely with cream. Let stand about 5 minutes. Stir until smooth. Let cool completely. Print