Best Patent Leather Icing Glossy Chocolate Recipes
GLOSSY CHOCOLATE FROSTING
The original recipe for this thick chocolate frosting was my grandmother's. I lightened it up, but it still has all of the original's taste. -Melissa Wentz, Harrisburg, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 1-1/4 cups.
Number Of Ingredients 7
Steps:
- In a saucepan, combine the sugar, sugar substitute, cocoa and cornstarch. Add water and stir until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat; stir in butter and vanilla until smooth. Spread over cupcakes or cake while frosting is still warm.
Nutrition Facts : Calories 54 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 12mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein.
JACQUES TORRES'S SHINY CHOCOLATE GLAZE
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."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 1/2 cups
Number Of Ingredients 5
Steps:
- In a saucepan, combine 1/2 cup water, sugar, heavy cream and cocoa powder. Simmer for about 20 minutes until mixture slightly thickens.
- 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.
GLOSSY CHOCOLATE ICING
This is my family's favorite frosting for Grandma's Spicy Applesauce Cake #90753. It's not too sweet and very chocolaty.
Provided by LindaS
Categories Dessert
Time 20m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Melt butter and chocolate together.
- Beat in the remaining ingredients.
- Place bowl in larger bowl containing ice water and continue stirring until icing is thick enough to spread.
OLD FASHIONED CHOCOLATE CAKE WITH GLOSSY CHOCOLATE ICING
Due to my time constraints, DH decided to make the birthday cake (his first ever) for our son. We picked a recipe from Cuisine at Home magazine. Wow, he did a great job after throwing away the first batch when he figured out there was a difference between the capital T and the lower case t! It was so moist and had a strong rich chocolate flavor - just like the old-timey diner or grandma's favorite type chocolate cakes. We all loved it! Also, this recipe has no eggs, for all those who are allergic to eggs. Note - the time indicated does not include cooling time. Chocolate cakes like this one have been enjoyed in all parts of the U.S. This recipe is dedicated to Oklahoma (Southwestern U.S.) where you would find similar cakes in diners all along Route 66.
Provided by PanNan
Categories Dessert
Time 1h10m
Yield 1 layer cake
Number Of Ingredients 18
Steps:
- Preheat oven to 350 with rack in the center.
- Spray two 8" round cake pans with nonstick spray.
- Whisk dry cake ingredients together in a large mixing bowl.
- Combine water, oil, vinegar, instant coffee granules, and vanilla in a large measuring cup.
- Add to the dry ingredients and whisk until combined- a few lumps are ok.
- Divide batter between the two pans (about 3 cups each), then bake until toothpick inserted in center comes out clean (35- 40 min).
- Cool cakes for 15 minutes on a rack, then invert them onto the rack.
- Leave upside down until completely cooled before frosting them.
- To make icing, melt butter in large saucepan over medium heat.
- Stir in sugar, cocoa, and salt- the mixture will be thick/grainy.
- Combine cream, sour cream and coffee granules in a large measuring cup, mixing until smooth.
- Gradually add cream mixture to chocolate until blended and smooth.
- Cook until sugar has dissolved, and mixture is smooth and hot to the touch.
- DO NOT BOIL.
- Take mixture off the heat, and add vanilla.
- Cool at room temperature until spreadable (up to three hours).
- If it isn't getting thick enough to be spreadable, put in the refrigerator until thick enough to spread.
- If it gets too thick to spread easily, warm gently in the microwave until it's just right (20 seconds or so, repeat if necessary).
- Stir well, and ice cake, frosting first layer, then placing second layer on top, and icing the top and then the sides.
Nutrition Facts : Calories 7891.9, Fat 401.4, SaturatedFat 167.4, Cholesterol 681.7, Sodium 5234.4, Carbohydrate 1087.8, Fiber 60.1, Sugar 707.5, Protein 77
CHOCOLATE GLAZE (THAT HARDENS WHEN COOL)
ISO: Chocolate Glaze that dries hard using cocoa and without... Saw this and found the answer. This would be good now with Valentine's Day is near. Try using it like those chocolate dips they have in ice cream shops; it hardens into a shell on the ice cream. Or use it to top your favorite cookie, cupcake, cheesecake, brownie, etc..
Provided by Nana Lee
Categories Dessert
Time 10m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Combine melted margarine or oil, cocoa, and hot water.
- Blend in confectioners' sugar and vanilla.
- Pour or spread on brownies or cake.
- Glaze will harden when cool.
PATENT LEATHER ICING - GLOSSY CHOCOLATE
Glossy and rich--great for special occasion cakes, a little fussy to make but worth it, and can be made well ahead of use.
Provided by Derf2440
Categories Dessert
Time 30m
Yield 2 8-inch layers
Number Of Ingredients 6
Steps:
- Melt the chocolate in the top of a double boiler.
- Combine the egg, milk, water and sugar and stir into the chocolate.
- Cook the icing over hot water for 20 minutes, stirring often.
- Remove it from the steam.
- Beat it with a rotary beater for 1 minute or until well blended.
- Stir in the vanilla.
- Cool the icing before spreading it.
- Tightly covered and stored in the refrigerator it will keep for several days.
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