Chocolate-Butter Glaze

Preparation info

  • Makes

    1 cup

    • Difficulty


Appears in

The Simple Art of Perfect Baking

By Flo Braker

Published 1984

  • About

When this glaze is liquid and at about body temperature, it can be poured or spread over a cake. When it cools close to room temperature, it has enough body to be piped in a design on the cake.


  • 4 ounces semisweet chocolate
  • 2 ounces unsweetened chocolate
  • 3


Chop the chocolates into matchstick-size pieces with a chef’s knife on a dry cutting board. Place first the butter, then the chocolate pieces in the top portion of a -quart double boiler (or a 1-quart mixing