Skilled Chefs

The International Jewish Cook Book: ICINGS AND FILLINGS FOR CAKES

CHOCOLATE GLAZING

Grate two sticks of bitter chocolate, add five tablespoons of powdered sugar and three tablespoons of boiling water. Put on the stove, over moderate fire, stir while boiling until smooth, glossy and thick. Spread at once on cake and set aside to harden.


Recipe from the "The Jewish Manual" book (Free Electronic Text).



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