Recipe - Cocolat Rum Glaze

PATTI VDRJ67A
4 ounce Bittersweet Chocolate
6 tablespoon Butter
1 tablespoon Light corn syrup
1 tablespoon Dark rum (optional)

In heavy saucepan on low heat, melt broken chocolate with butter, stirring
constantly until smooth. Remove from heat. Stir in corn syrup and rum.
Place torte upside down on a rack over tray to catch excess glaze. Spread a
very thin layer of glaze over top and sides of torte to set surface. Chill
15 minutes to firm glaze. Reheat remaining glaze to thin and pour over top
and sides of torte. When glaze is firm, remove cake from rack to large
plate. Decorate top and sides with shaved chocolate, if desired. For shiny
glaze, store cake at room temperature until serving time.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini