"JMF" > writes:

> I have now seen something twice, and I'm wondering if anybody can tell me
> how to do it (e.g. a recipe):
>
> A friend bought a chocolate cake from a world-champion (literally, he
> claims) pastry chef, which was basically ganache, the whole cake. The cake
> had a chocolate glaze, all around (top and sides) -- like, say, a Sacher
> Torte. Except that this was a very, very thin glaze, and certainly not
> hardened at all.
>
> Then I saw this kind of thin glaze again on another occasion.
>
> I make a chocolate cake with a ganache layer on top, and it occurred to me
> that that this kind of thin, not-hardened glaze would be a nice thing to do
> for it. But the only glaze recipes I know about give you a rather thicker
> glaze, whereas this one seems to be millimeter thin, almost liquid -- and
> yet somehow manages to be "set" at the same time.
>
> Can somebody shed some light on this?
>
> John

I haven't tried this, so I am just guessing, but I plan to make this cake
soon. I saw something nearly identical on Tyler's Ultimate show, and found
it by googling on the glaze.

http://www.thatsmyhome.com/chocolate...cloud-cake.htm

Check the chocolate glaze in that recipe.


Eddie