Best Bittersweet Chocolate Glaze Recipes

BITTERSWEET CHOCOLATE POUND CAKE WITH DECADENT GLAZE

Steps:

• CAKE: Preheat oven to 325 degrees.
• Grease and flour a bundt or tube pan.
• In a small bowl, combine flour, soda and powder.
• In a 2 cup measuring cup, dissolve coffee in hot water and add enough cold water to measure 1 1/2 cups.
• In a large mixer bowl, beat granulated sugar, butter and vanilla until creamy.
• Beat in eggs, one at a time.
• Stir in melted chocolate.
• Add flour mixture alternately with coffee mixture.
• Pour into prepared pan.
• Bake 1 hour or until center tests done.
• Cool 30 minutes and remove from pan onto a wire rack.
• Cool completely and transfer to serving dish.
• Drizzle with glaze and sprinkle with confectioner's sugar, if desired.
• GLAZE: Melt chocolate and butter, stirring until smooth.
• Remove from heat and stir in confectioner's sugar, alternately with water, until desired consistency is reached.
• Stir in vanilla extract.

BITTERSWEET CHOCOLATE GLAZE

Steps:

• Place the chocolate, butter, and corn syrup in a small heatproof bowl set in a wide skillet of barely simmering water. Stir frequently and gently (to prevent air bubbles) with a spatula or wooden spoon until the chocolate is almost completely melted. Remove the glaze from the water and set aside to finish melting, stirring once or twice until the glaze is perfectly smooth.
• Or, melt in a microwave on Medium (50%) power for about 2 minutes. Stir gently until completely smooth; do not whisk or beat. Taste and consider adding the salt. To use for crumb coating a cake before glazing it, let cool, without stirring, to a soft frosting consistency. To use as glaze, reheat gently in a pan of hot water (or let cool if just made) to 90°F (for optimal shine) before pouring. (The glaze can be kept, covered and refrigerated, for up to 2 weeks; or freeze it in a sealed container for up to 6 months. Soften or defrost in a pan of hot water or in the microwave.)

BITTERSWEET CHOCOLATE GLAZE

Steps:

• Place the chocolate in the bowl of a food processor and process just until finely ground (leave the chocolate in the processor).
• In a small saucepan, bring the cream to a boil.
• Remove from the heat and add the chocolate to the pan.
• Stir until the chocolate is completely melted and the glaze is smooth.
• Stir in the vanilla extract.
• Transfer the glaze to a small bowl; cover the surface of the glaze with a piece of plastic wrap and let cool for about 10 minutes before using.
• To glaze a cake, place the cake on the wire rack over a wax-paper- or foil-lined baking sheet.
• Slowly pour the glaze over the top of the cake, letting it drip down the sides.
• Let glaze set for about 30 minutes before slicing the cake.

BITTERSWEET CHOCOLATE-COFFEE GLAZE

Steps:

• Microwave ingredients in microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Cool slightly.