This was so easy. I figured out that I could just use a little over a cup of semi-sweet chocolate chips in place of the squares. I was looking for the recipe that would taste like a candy bar on the cake and this does.
In a word, PERFECT. I used good quality chocolate (Scharffenerger) and used this to glaze little egg shaped cakes made with the "Black Chocolate Cake" recipe. This was so easy, so quick, so rich and delicious. Shiny and glossy, very easy to work with, and sets up nicely. I kept the glaze in a double boiler and kept it warm as I glazed my little cakes--just dipped each cake--and had them glazed in a New York minute! I am so impressed with this glaze that not only will it become one of my favorite recipes, but I'm also going to tinker with it to make a white chocolate version as well (may have to adjust the butter for it, but I'll figure it out!) I believe that sooner or later this simple and beautiful glaze will "catch on" and it will become one of the favorites on this site!
Wonderful thick rich chocolate that holds it shape without being hard. Used this on flourless chocolate cake II from this site that I made in mini muffin tins. I was able to stack these mini cakes with no sticking!
Fantastic recipe! Here's a trick I learned from my dad: you don't need a double boiler to melt the chocolate! With the water heating in a regular saucepan put two thick glass tumblers into the water. These become your double boiler! Put 1/2 the butter and chocolate into each glass slowly and stir with a butter knife or a spoon until everything has melted. I would suggest at least with this method to put the butter in first because it's harder to get it to melt if you melt the chocolate first. And experiment with different types of chocolate! I used 4 oz Nestle semi-sweet baking chocolate 3 oz Ghirardelli 70% dark and 3oz Ghirardelli 100% cocoa and it came out delicious! I'd like to see how a few oz of mint chocolate would come out too.:-) Good recipe! Will use again!!
This recipe is fabulous! I don't know why more people haven't tried it. I used it b/c the ingredients were simple, none of that corn syrup nonesense! I used 2 1/2 4oz Ghirardelli baking bars.(Each 4 oz. Bar Contains 8 sections(1/2 oz. each). 2 sections equal 1 oz. I have to admit I am horrible with math so I was confussed with the measurements for the chocolate. I used regular butter b/c I didn't have unsalted. As soon as I poored the glaze on my bundt cake it started to stiffen and has a wonderful shine to it. Not to mention it tastes great. I love it and will use this from now on. Thank you Trica for making my day and my cake great!
I used this on sugar cookies: I dipped my Hallowe'en cat cookies right into the bowl. It made a tasty, firm (not hard) coating. I made half a recipe, and used chocolate chips: 1/4 cup of cold butter with 5 oz of chips in the microwave for one minute, then stirred. They were awesome cookies!
Another nice thing about this recipe is that you can pour the glaze on top of a warm cake. (I did it with a 11x7" pan). Just tilt the pan to distribute the glaze. Great when you're in a hurry and don't want to wait for the cake to cool in order to frost it. Thank you!
After I saw a photo by misserin13 who used this glaze for cupcakes made with Dark Chocolate Cake I I had to try it. The glaze is everything that previous reviewers raved about. It sets up to a beautiful shiny firm but not crackly and delicious but not-too-sweet glaze. I combined squares of semi-sweet chocolate with milk chocolate chips and I used a mix of salted & unsalted butter.
It was easy to make and looked very nice but I just didn't think it tasted perfect. Next time I will add Vanilla or almond extract to give it a little something extra. It stayed liquid long enough to work with but set up nicely as soon as I put the cupcakes into the refrigerator.
