ReceptnaptárChocolate cake icing with caramel colouring
The old pastry-shop chocolate glaze was made from cooked sugar syrup and caramel colouring; today we use ganache, a glossy blend of chocolate and cream. It takes minutes, needs no sugar thermometer, and the cake comes out as shiny as in a pastry shop.
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Ingredients
Method
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- Chop the chocolate finely, or use chocolate callets so it melts quickly. Heat the cream with the icing sugar in a small saucepan to just below boiling.
- Pour the hot cream over the chocolate, leave for 1 minute, then stir with a rubber spatula from the middle outwards in small circles until smooth.
- Add the cocoa powder and the butter, which gives a glossy, silky surface. Stir until the glaze is completely uniform and shiny.
- Let the glaze cool at room temperature for 8-10 minutes so it thickens but still pours. If too thick, thin it with 1 tbsp hot cream.
- Pour onto the cold cake starting from the centre, then quickly smooth with the flat of a knife so it runs down the sides too. Chill the cake for 20 minutes so the glaze sets.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- The cake must be completely cool, otherwise the glaze melts on it.
- Do not use a whisk, it makes bubbles; a rubber spatula is the right tool.
- You can use a darker chocolate for more bitterness, or milk chocolate with more chocolate and less cream.
- Take the glazed cake out of the fridge half an hour before serving so the glaze is not too firm.
Frequently asked questions
How long does ganache keep?
In the fridge, covered, 3-4 days. Re-warmed gently while stirring, it melts back to liquid.
Can I use milk instead of cream?
Not recommended, milk has less fat so the glaze will not be thick and glossy.
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