Ingredients
- 130 gr ghirardelli sweet dark
- 45 gr butter
- 22 gr corn syrup (light)
- 16 ml milk
- 1 gr vanilla
-walnuts DIRECTIONS: In small, heavy saucepan or microwave oven on medium, melt broken chocolate with butter. Stir frequently until smooth. Remove from heat. Stir in milk, syrup and vanilla. Place 23 cm cake layer on rack over a baking sheet. When glaze is cool, pour onto center of cake. Let glaze run down sides. Use spatula to smooth glaze and coat sides. Decorate side of cake with nuts. Chill about 10 minutes to set glaze.
