Cocolat rum glaze


Cocolat rum glaze
  Rum    Glaze    Chocolate  
Last updated 9/27/2008 2:27:23 PM. Recipe ID 47176. Report a problem with this recipe. 



 
      Title: Cocolat rum glaze
 Categories: Frostings, Chocolate
      Yield: 1 Servings
 
MMMMM----------------------PATTI - VDRJ67A---------------------------
      4 oz Bittersweet Chocolate
      6 tb Butter
      1 tb Light corn syrup
      1 tb Dark rum (optional)
 
  In heavy saucepan on low heat, melt broken chocolate with butter,
  stirring constantly until smooth. Remove from heat. Stir in corn
  syrup and rum. Place torte upside down on a rack over tray to catch
  excess glaze. Spread a very thin layer of glaze over top and sides of
  torte to set surface. Chill 15 minutes to firm glaze. Reheat
  remaining glaze to thin and pour over top and sides of torte. When
  glaze is firm, remove cake from rack to large plate. Decorate top and
  sides with shaved chocolate, if desired. For shiny glaze, store cake
  at room temperature until serving time.


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Recipe ID 47176 (Apr 03, 2005)