This recipe was created to accompany Chocolate Hazelnut Pound Cake with Chocolate Glaze.
Recipe information
Yield
Makes enough to glaze a 10-cup bundt cake or other tube cake
Ingredients
1/4 cup water
1/4 cup light corn syrup
2/3 cup sugar
6 ounces semisweet chocolate, chopped coarse
Preparation
In a small saucepan bring water, corn syrup, and sugar to a simmer over low heat, stirring until sugar is dissolved. Remove pan from heat and add chocolate, swirling pan to submerge chocolate in hot syrup. Let chocolate stand in syrup 2 minutes and whisk until smooth.
