Sometimes you just want a nice chocolate glaze topping that’s easy to make and doesn’t crack when sliced. This is perfect for topping and glazing a traybake, covering chocolate eclairs, shortbread fingers, and more.
Let me know how you get on and what you used the topping for.
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Easy chocolate glaze that hardens and doesn’t crack when sliced.
A really easy topping that doesn’t crack when set.
200g dark chocolate roughly chopped
90g unsalted butter
- Melt the chocolate and butter in a heat proof bowl over a pan of simmering water. Stir frequently until melted and smooth. Leave to one side to cool a little.
- Pour the chocolate over the top of the cake while still in the baking tin. Or as desired.
- Before it sets completely, use a fork to create a zig zag pattern in the chocolate.
- Score the chocolate topping into individual slices to make it easier to slice when ready to eat.