Reviewed: Dec. 14, 2008

Fabulous glaze/dip. I melted it in the microwave and coated the bottom of my biscotti (from this site)...delicious!

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mocamom

Cooking Level: Intermediate

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Reviewed: Dec. 4, 2008

I halved the recipe and it was more than enough. So easy and exactly what I wanted. Used it on the Chocolate Lover's Favorite Cake recipe found on this site. Talk about adding another level of decadence!! Yum-ee!

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LADYDRAKE

Cooking Level: Expert

Home Town: Charleston, South Carolina, USA

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Reviewed: Nov. 22, 2008

This recipe defines baking excellence in my book. Extraordinarily simple, and super delicious. For anyone that is not used to double boiling, a really easy way is it just fill a bigger pot 1/3 full of water and bring it to a simmer than put another pot in it with the butter (or margarine) and semi-sweet chocolate. Just like the recipe says, it hardens into a perfect chocolate layer when cooled. I will use this recipe all the time.

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thebaldphilosopher

Cooking Level: Intermediate

Home Town: Newberg, Oregon, USA

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Reviewed: Oct. 26, 2008

used crisco instead of butter, works very well, best dipping fondant

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Todd Fogleman

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Reviewed: Jul. 6, 2008

Good glaze but it needed something extra not sure what. The chocolate was a little too semi-sweet. Would make again with some adjusting. Thanks

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nikki4187

Cooking Level: Expert

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Reviewed: May 15, 2008

Great flavor, but not quite as "drip-able" as I wanted. I had to help the glaze drip down the sides of the tube cake. I made the recipe as written, using Callebaut chocolate. With only two ingredients, each one should be top-notch. I would use this recipe again, but probably on cupcakes, where each one can be dipped in.

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KRICKYR

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: May 14, 2008

Fantastic recipe! Here's a trick I learned from my dad: you don't need a double boiler to melt the chocolate! With the water heating in a regular saucepan, put two thick glass tumblers into the water. These become your double boiler! Put 1/2 the butter and chocolate into each glass slowly and stir with a butter knife or a spoon until everything has melted. I would suggest at least with this method to put the butter in first because it's harder to get it to melt if you melt the chocolate first. And experiment with different types of chocolate! I used 4 oz Nestle semi-sweet baking chocolate, 3 oz Ghirardelli 70% dark and 3oz Ghirardelli 100% cocoa and it came out delicious! I'd like to see how a few oz of mint chocolate would come out, too. :-) Good recipe! Will use again!!

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loneplainsman

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Reviewed: May 8, 2008

Very easy to work with. I used this glaze to coat the cake balls (from this site) and they set up wonderfully and when out of the refridgerator for a little bit it's still firm but soft, if that makes any sense. I've used it three times already and will use it more.

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Soifua

Cooking Level: Expert

Home Town: Kahuku, Hawaii, USA

Living In: Santa Clarita, California, USA

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Reviewed: Apr. 20, 2008

So Good!!!!!!!!!!!!!!!!!!!!!! Crazy~Great on the Flourless Cake II from this website. Even my picky 16 year old loved this glaze....Simple and Wonderful!

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Nebfam

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Reviewed: Mar. 16, 2008

I used this to top "Flouless Chocolate Cake II" and it was delicious and simple to make.

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Nissa G

Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Mar. 9, 2008

In a word, PERFECT. I used good quality chocolate (Scharffenerger) and used this to glaze little egg shaped cakes made with the "Black Chocolate Cake" recipe. This was so easy, so quick, so rich and delicious. Shiny and glossy, very easy to work with, and sets up nicely. I kept the glaze in a double boiler and kept it warm as I glazed my little cakes--just dipped each cake--and had them glazed in a New York minute! I am so impressed with this glaze that not only will it become one of my favorite recipes, but I'm also going to tinker with it to make a white chocolate version as well (may have to adjust the butter for it, but I'll figure it out!) I believe that sooner or later this simple and beautiful glaze will "catch on" and it will become one of the favorites on this site!

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Mar. 8, 2008

This is the perfect glaze for cookies, brownies, cakes, biscotti...whatever! I reduced the recipe, let it cool slightly and then used it on a Ho-ho cake for the kids. It set up perfectly with a nice glossy look. I will use again and again.

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LilDish

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Reviewed: Mar. 2, 2008

Very good glaze. I used special dark chocolate bars in the glaze.I will make this again and again.

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KATE571

Cooking Level: Intermediate

Home Town: Bangor, Maine, USA

Living In: Walton, New York, USA

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Reviewed: Feb. 17, 2008

After I saw a photo by misserin13, who used this glaze for cupcakes made with Dark Chocolate Cake I, I had to try it. The glaze is everything that previous reviewers raved about. It sets up to a beautiful, shiny, firm but not crackly, and delicious, but not-too-sweet glaze. I combined squares of semi-sweet chocolate with milk chocolate chips, and I used a mix of salted & unsalted butter.

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GRANNYLOOHOO

Cooking Level: Professional

Home Town: Bixby, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Jan. 16, 2008

Tasted great and set beautifully.

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Juli

Cooking Level: Intermediate

Home Town: Poway, California, USA

Living In: Provo, Utah, USA

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Reviewed: Nov. 30, 2007

I also used this on the flourless cake and it was great. Nice and shiny and very rich tasting.

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Lisa

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Reviewed: Nov. 27, 2007

I also use this to top Flourless Chocolate Cake II (from this site). I put the chocolate and the butter in a metal bowl (my double boiler pan) and set it over the back burner of my stove while the cake is cooking. The heat venting from the oven melts the butter and chocolate while the cake cooks. No fuss!

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AzMelody

Cooking Level: Intermediate

Home Town: Twin Falls, Idaho, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Nov. 19, 2007

I made this for biscotti. It was easy and stayed firm enough without being too hard. Good too.

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PESTEE40

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Reviewed: Nov. 17, 2007

Wow! So simple and delicious! I needed a quick glaze to use on a not-so-pretty bundt cake for a bake sale. I only had a bag of Hershey's Special Dark chocolate chips. Microwaved for 3 minutes at 50% power then stirred until smooth and poured over the cake. Perfect consistency - I just marveled as it slowly dripped down the sides of the cake.... really made the cake! (Which sold in about 3 minutes after being placed on the table!! And beleive me, I had some competition!!) Best of all, with only two ingredients I think I may have this one committed to memory already!

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Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

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Reviewed: Sep. 29, 2007

Beautiful and delicous! I let it cool until just before it set up so I could drizzle over my cake and have most of it stay on the cake rather than run off. Careful though, it goes from stirrable to firm fast! I like that this uses semi-sweet chocolate instead of chocolate chips. I know they are nearly the same, but I think the flavor is better (DH says he'd like it to have some milk chocolate combined with the semisweet) .

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