Makes enough for 1 10-inch Bundt cake or 9 x 13 x 2-inch coffee cake or 16-18 muffins

½ cup water
¼ cup granulated sugar
2 tablespoons light corn syrup
4 ounces fine-quality bittersweet chocolate, such as Lindt, finely chopped
¼ cup strained powdered sugar
1 tablespoon Dutch-process cocoa powder
1 teaspoon pure vanilla extract
¼ teaspoon lemon juice
pinch of salt
1 tablespoon unsalted butter, soft

Place the water in a heavy-bottomed 3-quart saucepan. Add the sugar and corn syrup, but do not stir. Cover and bring to a slow boil on medium-low heat. After one-minute check to see if any sugar crystals remain. If so, gently stir the mixture. Continue to cook the syrup uncovered for about 3 - 4 minutes. (Large bubbles will form on the surface.)

Remove the pan from the heat and sprinkle the chopped chocolate over the syrup. Push the chocolate gently into the syrup, but do not stir. Let stand 2 – 3 minutes until the chocolate is melted, then stir gently with a small whisk.

When smooth, stir in the powdered sugar and cocoa powder, then blend in the vanilla, lemon juice and salt. Stir gently with the whisk until smooth, then blend in the butter. If the glaze is not pourable, add 3 – 4 teaspoons of very hot water until the desired consistency is reached. NOTE: This glaze is best used immediately.

© 2007 by Carole Walter, CCP
© 2014 Carole Walter | Photos by Saori Kurioka | Site by TesslerDesigns | Contact Carole