How to make
In a bowl, add the cream, the chocolate that you have previously broken up into pieces and the butter and place it in a water bath.
You can also use milk and dark chocolate, according to your preferences.
It is best if the water does not boil, so therefore the temperature of the stove should be moderate. Stir periodically until the chocolate and butter are completely dissolved.
Then allow the mixture to cool slightly but make sure it remains liquid. Pour it over the well-chilled cake.
This amount of glaze is enough for a cake with a diameter of 10″ (26 cm).
