Chocolate mirror glaze

STEPS

Mirror glaze

1. Bloom the gelatin: If using gelatin powder, sprinkle it in icy-cold water in a small bowl, mix well, and let it sit for about 10 minutes to let it hydrate completely. If using gelatin sheets, soak them in icy-cold water for about 10 minutes.

2. In a medium saucepan, mix the water, sugar, and cocoa powder and mix until well combined. Add the cream, and gently mix (try not to introduce air bubbles). Over medium high heat, bring to a boil, and then remove from the heat.

3. Stir in the gelatin and allow it to dissolve. Strain the glaze into a bowl through a fine mesh strainer, minimizing the distance the glaze drops to avoid bubbles.

4. Cover the glaze with cling wrap, pressing the cling wrap onto the surface to avoid a skin from forming.

Cake glazing

1. Ensure the glaze is at 30ºC (for a cake out of the fridge) or 40ºC (for a cake out of the freezer). If you have just made the glaze, wait for it to cool to this range (it should take about 2 hours). If you are using refrigerated glaze, heat it up in the microwave and let it cool down.

2. Set a wire rack on top of a baking sheet lined with cling film or baking paper. If frozen, remove the frozen cake from a silicone mold or cake ring and ensure that it is completely frozen — place the cake on the wire rack.

3. Immediately pour a generous amount of the glaze on top of the cake in a circular motion so you can coat the sides of the cake all around. Next, immediately stroke the surface of the cake lightly with an offset spatula to drop excess glaze and make it thinner. Move the spatula parallel to the cake to create an even layer.

4. Wait until the glaze is no longer dripping, then insert an offset spatula under the bottom of the cake and move it in a circular motion to cut off the dripped glaze. Transfer the cake onto a plate or cake board.