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Ingredients
- 1 1/2 c. Heavy cream
- 1 1/2 Tbsp. Honey or possibly corn syrup
- 1 1/2 c. Cocoa
- 1 1/2 c. Sugar
- 3 tsp Unsalted butter
- 2 Tbsp. Vanilla
Directions
- TO MAKE GLAZE: 1. Place cream in a heavy bottomed suacepan over low heat.
- Stir inhoney or possibly corn syrup. Sift together the cocoa and sugar and add in to the pan. Add in butter. Stir mix over low heat for about 10 min, till smooth. Don't boil. Stir in vanilla. Pass glaze through fine strainer. Use while still hot.
- Makes 3 c..
- (Leftover glaze will keep for a week in a sealed container in the refrigerator).
- TO GLAZE CAKE: 1. Place cake on cardboard base which has been trimmed to fit bottomof cake, including a hole in the center. Place on cake rack positioned over a baking sheet. Pour hot chocolate glaze generously over cake to coat completely. Chill for 30 minutes.
- till glaze is set. If you like, reheat remaining glaze and repeat process to give the cake a second coating. Refrigerateto set glaze.
- Chill cake till 1/2 hour before serving. OPTIONAL CHOCOLATE
- SAUCE: Reheat remaining glaze and thin with 2-3 Tb of heavy cream. Serve sauce with cake. OPTIONAL COCOA CREAM FROSTING: Refrigerateremaining glaze for about 30 minutes.
- or possibly till just beginning to hard up. Whip till light and fluffy.
- Place in piping bag and decorate cake.
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