Icing for chocolate cake

Step-by-step preparation

Cooking time: 10 mins

1. STEP 1

   

   What kind of chocolate is best to use? If you melt a cheap bar, you won’t get a beautiful chocolate glaze. Therefore, choose high-quality tiles with a high cocoa content and without foreign additives. Good chocolate should not contain soy lecithin. Do not buy chocolate bars that are porous or filled with nuts, raisins and other additives. Choosing the right chocolate is not everything. The next step is learning how to melt it properly.

2. STEP 2

   

   Any type of chocolate is suitable for melting. The ideal temperature for melting dark chocolate is 50 degrees, while for milk and white chocolate it is 45. If the temperature is exceeded, the chocolate mixture will begin to thicken greatly. To melt the chocolate in a water bath and achieve uniformity, you need to break the bar into small pieces in advance.

3. STEP 3

   

   First, let's prepare the bathhouse itself. Pour water into a saucepan or saucepan and bring it to a boil. We select suitable smaller dishes. Choose one that you can place on top of a pan of water, but without the bottom touching the water. Be careful not to allow water (steam or condensation) to get into the mixture, as this can ruin the texture of the chocolate glaze. Take only dry dishes and a spatula with which you will stir the mixture.

4. STEP 4

   

   To get a liquid dark chocolate glaze, add warm cream or melted butter to the mass in the proportion of one tablespoon for every 50 grams of chocolate. Do not stop stirring the mixture, otherwise the mass will have a grainy texture.

5. STEP 5

   

   Constantly stirring the mass, we achieve a uniform texture and liquid state. Never throw the mixture unattended. Do not try to dissolve the chocolate completely: it may burn. It is better to remove it from the heat a little earlier, continuing to stir the mass with a spatula. Then the unmelted pieces will dissolve on their own.

6. STEP 6

   

   As soon as the chocolate icing becomes homogeneous, remove from the stove and begin coating the Easter cake or any other baked goods.

Comments on the recipe

Natalia M

18.08.2023

4.7

Today I prepared two types of chocolate glaze. One of them is for this recipe. I was looking for a recipe that included chocolate and butter. True, this glaze is intended for Easter cake (as the name suggests), but I poured it over the cake. I used milk chocolate. The description gives very detailed instructions with detailed explanations, which is great! Based on my experience, I can say that it is really better to melt chocolate in a water bath. In the microwave, chocolate often curls into a lump. And in a water bath it melts slowly and you can control the process. I took good quality butter, the main thing is that it was tasty. The glaze turned out great, shiny and tasty) I recommend it!