Fran’s Chocolate Butter Glaze
Butter is what gives this gorgeous glaze its glossy finish and a silky feeling on the palate. We like to use it as the finishing touch on many classic European-style tortes.
Butter-glazed cakes should always be stored at room temperature, since chilling dulls their shine.
Makes enough for one 9-inch torte
- 4 ounces semisweet chocolate, finely chopped
- 1 stick (8 tablespoons) unsalted butter, room temperature
- In a double boiler or bowl over simmering water, melt the chocolate.
- Remove the top of the boiler (or bowl) when the chocolate is nearly melted and continue stirring until smooth.
- Add the softened butter, slowly stirring with a rubber spatula until no visible traces of butter remain. If the butter starts to liquefy, stop and let the chocolate cool slightly.
- The glaze should be glossy and smooth with a temperature of 80-85°F. When stirred, it will hold a line on the surface for about 10 seconds before disappearing. If the glaze begins to set up, return briefly to the double boiler.