Ganache Glaze

For 9 or 10 in cake.  Allow cake and covering to cool before glazing.  Chill cake if it is to be refrigerated.  If you have applied a layer of jam, let that cool.  (A layer of jam apparently improves the gloss as well as being a flavour component.)  This is not as glossy as Sacher Torte glaze, but easier and more tasty.

175g Chocolate, chopped med fine
2/3c Cream, whipping or heavy whipping
2-4T Corn syrup
1T Water (if needed)
1½T Liqueur (optional)
½t Orange oil (scant, optional)
Copyright © 2006, Alex Stark. All rights reserved.