6 Tablespoons heavy (double) cream
6 Tablespoons dark corn syrup
8 ounces bittersweet chocolate, chopped
Yield: 1-1/3 cups
This simple glaze is used on many French cakes when a thin, shiny coating is desired. If you like, whisk in 1 Tablespoon Cognac or rum once the chocolate melts.
In a medium, heavy saucepan over medium heat, combine the cream and the corn syrup. Bring to a simmer, then reduce the heat to low. Add the chocolate and whisk until melted and smooth, about 1 minute. Remove from the heat and let stand until lukewarm, about 10 minutes. The glaze should be thick but still pourable.
For raspberry flavor: Increase the cream to 1/2 cup and use 6 Tablespoons seedless raspberry jam in place of the corn syrup.
For topping cheesecake: Omit the corn syrup and increase the cream to 3/4 cup.