Chocolate Glaze

This ebony-dark, shiny, intensely sweet chocolate glaze was originally invented to coat Sachertorte, but it’s a great icing to use for many other baked goods. The authentic icing must be cooked into syrup that hardens to a fudge-like consistency (some bakers also temper the syrup, a difficult optional step). Schokoladeglasur stays glossy at any temperature, as long as the cake has an undercoat of preserves. Be sure to allow the undercoat to cool and set before applying the chocolate