Yield: 12 Servings
|4 ounces||Semi-sweet chocolate|
GLAZE: 1) Place strips of wax paper under torte to catch spills. 2) Place chocolate, margarine and honey in top of double boiler over hot water on moderate heat. Cook, stirring occasionally, until melted and smooth. Remove from heat. 3) Replace the water in the bottom of the doubler with ice water, deep enough to touch the upper portion. Place glaze over ice water and stir briefly and constantly, only until it cools and barely begins to thicken very slightly. Watch carefully so that it doesn't harden. 4) Pour over top of cake. With a long, narrow, metal spatula, spread it smoothly over the top, letting some run down on the sides. Smooth sides with a small metal spatula. Remove wax paper.
Posted to JEWISH-FOOD digest V97 #102 by Nancy Berry <nlberry@...> on Mar 27, 1997