In pastry the taste is very important, but certainly also the presentation, so finish your cake with a glossy black glaze like a mirror It gives you an extra finish that will give it a professional pastry look
This glaze is perfect, for its intense chocolate flavor and its just sweet spot, for cakes and mousse cakes or classic cakes such as the French Opera or the Viennese Sacher. At the time of glaze, the cakes must be very cold or even have had a good time in the freezer, so that with the contrast of the hot glaze you will have a smooth and fine finish, but especially with a unique shine.
- 50 ml mineral water
- Liquid cream to assemble 35% M.G. 225 g
- Sugar 330 g
- Cocoa powder 100 g
- Jelly in sheets 10 g
How to make black cake glazeDifficulty: Easy
- Total time 15 m
- 15 m cooking
To make the glaze it is convenient to have a kitchen thermometer and thus be able to accurately measure the temperature of our mixture.
We will start by moisturizing the gelatin leaves in cold water for about ten minutes. Then we heat the cream, water and sugar until reach a temperature of 102º Celsius. When we reach that temperature we add the cocoa powder and the drained gelatin, mix and remove from heat.
We pass the blender to the mixture being careful not to put a lot of air with the blades, for that we will avoid raising the blades from the liquid, but rather we will keep at the base of the saucepan so that with the movement of the blender the mixture is gradually joining.
Let the glaze cool covered with cooking film, sticking this to the surface of the glaze. It is convenient to rest for about twelve hours in the fridge, for the next day, slowly heat it in the microwave until it has liquid consistency again. If we are in a hurry and do not want to wait for rest to use it, we just let it cool down to 36 degrees after cooking the mixture.
To use this glossy black glaze we place our cake, better very cold or frozen on top of a rack and is in turn on top of a tray to collect the draining glaze. We pour the glaze in a jar and bathe the cake or cake letting it cover slowly. We can help ourselves with a flat spatula to remove the excess glaze from the surface. Chill the cake in the fridge for a while and we can taste it.
With what to accompany the black cake glaze
No doubt there will be a before and after in the finishing of your cakes thanks to this glossy black glaze like a mirror. It is not the same as a simple melted chocolate bath over a cake, compared to this fine and shiny glaze. In addition, it is kept tightly covered in an airtight container for up to ten days in the refrigerator, or for a month and a half frozen in a vacuum bag or an airless container.