Espresso Chocolate Glaze (Chocolate Idiot Cake)

A glaze forked into its own recipe per the archive's rule that accompanying components (glazes, marinades, rubs, sauces, etc.) are kept as standalone recipes. It also remains inline in Chocolate Idiot Cake, where it is originally used.

Ingredients

• 1⁄4 cup (60 ml) heavy cream
• 1 tsp. (5 ml) instant espresso powder
• 4 oz. (115 g) semisweet chocolate, chopped
• Pinch of salt

Method

1. Meanwhile, make the glaze: in a small saucepan over medium heat, combine the cream and espresso powder and heat, stirring, just until the powder is dissolved and bubbles start to appear around the edges of the pan.
2. Add the chocolate and salt, remove from the heat, and stir just until the chocolate is melted. Let cool to room temperature.