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


  1. In a double boiler or bowl over simmering water, melt the chocolate.
  2. Remove the top of the boiler (or bowl) when the chocolate is nearly melted and continue stirring until smooth.
  3. 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.
  4. 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.

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