"JMF" writes:

"Eddie Grove" wrote in message
...
"JMF" 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...cloud-cake.htm

Check the chocolate glaze in that recipe.


Eddie

Eddie,

First of all, the cake looks delicious. That's a really intriguing touch
putting the honey in the glaze. I guess the only way to find out whether
that glaze has the properties I'm wondering about is to make it! Thanks for
the reply,

I tried it once with the water bath, and it was a disaster. The water got
into the cake. I recommend that if you try that recipe you ignore the bath.
It was ruined, so I didn't bother with the glaze.

I've made similar cakes, and the big difference for me here is mixing some
sugar into the egg whites. It really seemed to make a difference in the
consistency of the batter.

I find most cakes too sweet, so I reduce the sugar, and that messes things up.
Still experimenting ...


Eddie