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For the chocolate glaze:
Finely chop the chocolate coating. Heat the butter in a small saucepan. Stir in the chocolate coating and melt over a very low heat, stirring constantly. The chocolate coating should not be heated too much, so remove the pan from the heat if necessary. The glaze is relatively thin and spreads easily over the cake. If you use chocolate (instead of chocolate coating), the glaze can be a little thicker; in this case, stir in more butter.
Once the chocolate coating has melted, drizzle it over the cake. The glaze will firm up after 1/2 to 1 hour and will set completely if the cake is stored in the refrigerator.
Tips
* Cocoa powder: I use a relatively high amount of cocoa for this cake because I like it very chocolatey. You can reduce the amount to 2 tablespoons for a less intense taste.
** Chocolate glaze: The amount is enough for a small or large baking tray. For a large baking tray, the glaze is relatively thin.
Baking tray : The cake can also be baked on a large baking tray (approx. 38×30 cm), but then it will be much thinner. Make sure to spread the dough evenly on the tray and smooth it out, otherwise the cake will be uneven. The baking time is reduced to approx. 15 minutes (use a toothpick to test).
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