Ingredients

• 1/2 cup (125 gr.) butter, cut into 4 pieces
• 250 gr. chopped bittersweet chocolate
• 2 tablespoons light corn syrup

Directions

1. Combine the butter and the chocolate in the top of a double boiler. Set over barely simmering water and melt, then whisk until blended.

2. Remove from the heat and whisk in the light corn syrup until smooth and glossy.

3. Set the cake onto a wire rack over a large plate or baking sheet. Slowly pour the warm glaze over the center of the cake.

4. The glaze should cover the surface evenly, spilling over the edges and running down the sides, the excess falling on the plate below.

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