Chocolate Glaze For Gateau

This glaze is very difficult to handle and thick. The effect is gorgeous-shiny as glass, but you need to work quickly with good utensils. I rather think a heat resistant spatula is required for this, as is a heavy cast iron/enamel pan for cooking. You don't want the mixture to scorch.

Have the gateau assembled ahead of time on a piece of waxed paper atop a baking sheet. The glaze is messy and after it hardens, you can scrape away the excess and transfer it to a plate without too much difficulty.

Have any decorations also ready to go. I cut pieces of crystalised ginger into flower petals, though if I had planned ahead, I might have made candied lemon peel for a decorative effect. You'll want to brush off as much sugar as possible so it does not spoil the shiny glaze. Place them quickly atop the gateau once the glaze has poured and press in gently.

I'd also caution against overcooking the glaze, or you will very likely end up with fudge.

Chocolate Glaze:

1 cup unsweetened cocoa (I like Droste) well sifted to remove lumps
pinch of salt
2/3 cup heavy cream
1/3 cup unsalted butter
1 1/3 cup sugar
1 teaspoon vanilla extract

Add everything except vanilla in pan over medium heat. Whisk constantly until smooth and begins to thicken (don't overdo it). Remove from heat and cool slightly before adding vanilla. Pour over gateau spreading quickly down sides. I try to let the top stay as untouched as possible to retain the glasslike appearance. Let set at room temperature and then transfer to plate and chill in icebox.