-
1
Soak the gelatin sheet in water to rehydrate.
-
2
If you use powdered gelatin put the water for dissolving into a dish and sprinkle the powdered gelatin in to rehydrate it.
-
3
Put the cocoa powder in a sauce pan and add some water gradually to make a smooth paste.
-
4
Stir in the double cream and add the sugar.
-
5
Mix well and put the sauce pan over a medium-low heat.
-
6
Bring to mixture to the boil and continue to stir.
-
7
When the mixture bubbles along the sides of the pan, stir.
-
8
Repeat this until glossy and boiled.
-
9
Remove the pan from the heat and leave to cool for 7 to 8 minutes until the outside of the pan is warm to the touch.
-
10
Ideally it should be 60C.
-
11
Add the gelatin and melt.
-
12
If you use gelatin sheets squeeze out the excess water before adding.
-
13
Put the liquid through a fine sieve and leave to cool.
-
14
After 20 to 25 minutes and when the liquid is a lightly warm to the touch and thick, it is ready.
-
15
Ideally it should be 30C.
-
16
If you leave to cool too long and the liquid is too thick place the dish over a bain-marie to warm up.
-
17
Make sure that you are not going to stir in air bubbles and mix it until it has an even thickness.
-
18
Pour the liquid over the cake.
-
19
Tilt or rotate the cake to cover the surface and sides evenly with the liquid.
-
20
After pouring the liquid leave the cake to rest or put in the fridge to set.
-
21
Do not cover with cling film until completely set otherwise the cling film will stick to the cake.
-
22
I decorated a gateau chocolat with glacage.
-
23
It is so glossy that you can see the reflection of the curtain behind the cake.
-
24
Refer tofor gateau chocolat andfor chocolate roses.
-
25
If you decorate a soft sponge cake with glacage coat the cake with whipped cream beforehand otherwise the sponge will absorb the glacage.
-
26
If you decorate a firm type of cake such as gateau chocolat or butter cake you don't need to coat the cake with whipped cream beforehand.
