"JMF" <jfavaro@[EMAIL PROTECTED]
> writes:
> I have now seen something twice, and I'm wondering if anybody can tell
me
> how to do it (e.g. a recipe):
>
> A friend bought a chocolate cake from a world-champion (literally, he
> claims) pastry chef, which was basically ganache, the whole cake. The
cake
> had a chocolate glaze, all around (top and sides) -- like, say, a Sacher
> Torte. Except that this was a very, very thin glaze, and certainly not
> hardened at all.
>
> Then I saw this kind of thin glaze again on another occasion.
>
> I make a chocolate cake with a ganache layer on top, and it occurred to
me
> that that this kind of thin, not-hardened glaze would be a nice thing to
do
> for it. But the only glaze recipes I know about give you a rather
thicker
> glaze, whereas this one seems to be millimeter thin, almost liquid --
and
> yet somehow manages to be "set" at the same time.
>
> Can somebody shed some light on this?
>
> John
I haven't tried this, so I am just guessing, but I plan to make this cake
soon. I saw something nearly identical on Tyler's Ultimate show, and
found
it by googling on the glaze.
http://www.thatsmyhome.com/chocolate/bittersweet-chocolate-cloud-cake.htm
Check the chocolate glaze in that recipe.
Eddie
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