"Janet" wrote in message
...

"JMF" wrote in message
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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


Have you tried either the Chocolate Cream or Chocolate Butter glaze in The
Cake Bible by Rose Levy Beranbaum?

No, I haven't - don't have that book. Can this glaze get "very thin"?

John