In small mixer bowl, beat confectioners sugar, butter, water, chocolate
and vanilla until smooth. Pour drizzle over cake. Makes 3/4 cup glaze.
Combine cocoa, heavy cream, butter and sugar in a saucepan. Over
low heat cook, stirring constantly, until smooth and thick, about 5
minutes. Remove from heat, add vanilla. Drizzle glaze over slices of
almond cake topped with ice cream. Store remaining glaze in covered
jar, in the refrigerator for several weeks; reheat to boiling before
reusing.
In small, heavy saucepan or microwave oven on medium, melt broken
chocolate with butter. Stir frequently until smooth. Remove from heat.
Stir in milk, syrup and vanilla. Place 9" cake layer on rack over a
baking sheet. When glaze is cool, pour onto center of cake. Let glaze
run down sides. Use spatula to smooth glaze and coat sides. Decorate
side of cake with nuts. Chill about 10 minutes to set glaze.
Combine ingredients. Use as glaze for Chocolate Yeast Bread.
In heavy saucepan on low heat, melt broken chocolate with butter,
stirring constantly until smooth. Remove from heat. Stir in corn syrup
and rum. Place torte upside down on a rack over tray to catch excess
glaze. Spread a very thin layer of glaze over top and sides of torte to
set surface. Chill 15 minutes to firm glaze. Reheat remaining glaze to
thin and pour over top and sides of torte. When glaze is firm, remove
cake from rack to large plate. Decorate top and sides with shaved
chocolate, if desired. For shiny glaze, store cake at room temperature
until serving time.
Combine chocolate chips, butter, and corn syrup in saucepan. Stir over
low heat until chocolate is melted. Remove from heat and add vanilla.