Glitter chocolate icing for a cake made of chocolate and butter on water
Any cake, cookie or cake becomes more beautiful and tastier if you cover it with fragrant and pretty shiny chocolate icing. In my recipe, I want to share with cooks my proven method for making chocolate and butter glaze. Follow the proportions of the recipe and the icing will be easily applied to the cake, harden quickly and be shiny. A step-by-step photo recipe will help you do everything right.
We will need:
- butter - 40 gr;
- chocolate - 100 gr;
- water - 20 ml.
Fresh and natural cow butter is very tasty and does not curdle when melted, so spread or margarine is not suitable for this recipe.
You can take any chocolate for icing, as long as it is natural (not a sweet bar) and without additives (raisins, nuts, etc.).
How to make chocolate icing with chocolate and butter in water
And so, at the first stage of preparation, the chocolate bar needs to be chopped into cubes and put into aluminum dishes with thick walls.
Boil water and add to chocolate. Further, on the weakest fire, we begin to melt our chocolate, stirring with a wooden spoon.
When you notice that the chocolate has become viscous and without lumps, put butter cut into small pieces into it and continue to cook on fire until the butter is completely dissolved.
We, in the end, should get a nice uniform shiny glaze.
Allow the cake to cool to room temperature before icing. In this case, as you can see in the photo, the shiny chocolate icing will stick well on the surface of the dessert, and not just flow down.
If you have no time to wait until the glaze has cooled, then you can force it to cool. Just put a bowl of ice water in the saucepan.
An easy-to-make glossy chocolate and butter-on-water chocolate icing allows you to decorate the surface of any cake so that it is perfectly smooth and beautiful. But this time, I used it to decorate an unusual chocolate beetroot cake .
