Chocolate Rum Glaze
Ingredients:
- 4 oz Bittersweet Chocolate
- 6 tb Butter
- 1 tb Light corn syrup
- 1 tb Dark rum (optional)
Instructions:
In heavy saucepan on low heat, melt broken chocolate with butter,
stirring constantly until smooth. Remove from heat. Stir in corn syrup
and rum. Place torte upside down on a rack over tray to catch excess
glaze. Spread a very thin layer of glaze over top and sides of torte to
set surface. Chill 15 minutes to firm glaze. Reheat remaining glaze to
thin and pour over top and sides of torte. When glaze is firm, remove
cake from rack to large plate. Decorate top and sides with shaved
chocolate, if desired. For shiny glaze, store cake at room temperature
until serving time.
