ReceptnaptárChocolate cake icing, another way (thread test)
The original thread-test sugar boiling was for experienced pastry cooks; today a simple syrup is enough. This glaze contains less fat than cream-based ganache but is just as glossy. Instead of water you can use coffee, rum or orange juice.
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Ingredients
Method
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- Bring the sugar and water to the boil in a small saucepan and cook for 2-3 minutes until the sugar has completely dissolved and the syrup thickens slightly (about 105 °C, a thin syrup).
- Off the heat, stir in the roughly chopped chocolate and let it stand for a few minutes so it melts.
- Stir smooth with a spatula, then add the lemon juice and butter. The lemon juice makes the glaze a little firmer and shinier.
- Keep stirring until the glaze flows off the spoon in a ribbon at about 40 °C. If lumpy, warm it for a few minutes in a bowl set over hot water, stirring.
- Pour onto the cooled cake, smooth with the flat of a knife, and chill for 20 minutes to set. Take it out 15 minutes before serving.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Do not cook the syrup longer, or the glaze caramelises and hardens.
- Take the cake out of the fridge 15 minutes before serving so the glaze is not too firm.
- If the glaze runs off, let it cool for 5 minutes and pour only then.
- Choose a less sweet, cocoa-rich dark chocolate so the glaze is not too sweet.
Frequently asked questions
Why is the glaze grainy?
The syrup crystallised or the chocolate was too hot. Lemon juice helps prevent crystallisation. Re-warmed with a little water, it can be stirred smooth again.
How long can it be stored?
In the fridge, covered, 2-3 days. On the cake, chilled, it stays nice for 2 days.
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