Chocolate Mirror Glaze

Step by step: Chocolate Mirror Glaze

• Step1

  Soak 8 grams of gelatin sheets in cold water until soft.

• Step2

  Combine 250 grams (9 oz) of sugar, 80 grams (3 oz) of sifted cocoa powder, 80 ml (3 fl oz) of heavy cream and 150 ml (5 fl oz) of water in a saucepot. Bring to boil, stirring constantly.

• Step3

  Remove from the heat; add 50 grams (2 oz) of chopped dark chocolate, stir to melt, add the strained gelatin, stir until smooth and strain. Cool to room temperature.

• Step4

  To glaze a cake, place it on a rack set over a sheet tray. Pour the glaze into the center of the cake, and use a long metal spatula to spread the glaze over the entire cake. The glaze should run down the sides and cover the cake entirely.

• Step5

  This glaze is perfect to cover a bird’s milk cake or Daniella torte- a chocolate mousse and hazelnut sponge cake.