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Rum Glaze

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Ingredients
  Chocolate 3 1⁄2 Ounce, broken (bittersweet)
  Butter 5 Tablespoon
  Corn syrup 1 Tablespoon
  Dark rum 1 1⁄2 Tablespoon
Directions

1) Melt chocolate and butter, stirring until smooth.
2) Remove from heat. Stir in corn syrup and rum.
3) Spread a thin layer of the glaze over the top and sides of the cooled torte. Refrigerate for fifteen minutes or until the glaze is firm.
4) Reheat the remaining glaze until it is thin and pour over the chilled torte's top and sides. Let firm.

Recipe Summary

Feel: 
Cool
Ingredient: 
Chocolate

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