The result is a stunning and delicious chocolate glaze that will impress any chocolate lover. Use high-quality chocolate for the best flavor and texture of the glaze. If the glaze becomes too thick, ...

First, melt 2/3 of the chocolate in a double boiler, reaching a temperature of around 45–50°C for dark chocolate, 40–45°C for milk chocolate, and 38–42°C for white chocolate.

For the chocolate glaze, add the cream ... Pour the glaze evenly over the top of the cake. Check the sides of the cake are covered and add more glaze if needed by reusing any excess glaze caught ...

If you prefer, you can dust the top of the cake with cocoa powder, or icing sugar, instead of the chocolate glaze.

It’s then enrobed in a glossy chocolate espresso glaze, with coffee and vanilla being two of the ingredients that bring out that peak chocolate flavor. This babka is guaranteed to be far more ...