Here is a delicious icing that was specifically developed for the clementine cake, but can complement all kinds of desserts. It’s best made in a double boiler, but if you don’t have one, other pans will do, as described here.
- 8 ounces bittersweet chocolate, chopped or chips
- 12 tablespoons (1 1/2 sticks) butter, room temperature and cut into 12 pieces
- 1 tablespoon corn syrup
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (10 servings)
237 calories; 20 grams fat; 12 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 0 grams polyunsaturated fat; 16 grams carbohydrates; 1 gram dietary fiber; 14 grams sugars; 1 gram protein; 36 milligrams cholesterol; 5 milligrams sodium
About 1 3/4 cups
- Heat a pan of water until simmering. Place all ingredients, plus 5 teaspoons water, in a slightly smaller metal or glass mixing bowl and set over the pan. Stir gently with a spatula until nearly all the chocolate has melted, then remove bowl from heat and set aside to finish melting, stirring occasionally until perfectly smooth, about 5 to 10 minutes. The glaze is ready to pour when it is between 88 and 90 degrees.
- Pour glaze onto center of the cake’s top and let it run down the sides. Gently tap the cooling rack up and down so the glaze coats the entire cake. Let set for at least an hour before serving.
20 minutes, plus time to set