Dark Chocolate Glaze
140g caster sugar
25g cocoa powder
250g chocolate (min 70% cocoa)
40ml Alcohol to match your cake (e.g. whisky, brandy, rum, kirsch)
In a saucepan, bring the water, milk, sugar, cocoa and honey to a boil. Break up the chocolate and place into a bowl. Pour over the hot liquid and leave to stand for 2 minutes then stir until smooth. Stir in your chosen alcohol. If the glaze is too thick at this point, stir in a little more alcohol or water.
100g dark chocolate (min 70% cocoa)
100ml double cream
75g light brown sugar
Pinch of salt
20ml light nut oil
Break the chocolate into small pieces and place in a heatproof bowl.
Place the water, cream, sugar and salt into a small saucepan and bring to the boil.
Let it simmer for 2 minutes then pour the hot liquid over the chocolate.
Leave to stand for a minute before stirring until all the chocolate has melted and the mixture is smooth. Let it cool for 10 minutes before stirring in the oil.