This is one of my go-to recipes when I want chocolate glaze on a torte. Rather than chocolate and cream (ganache), this glaze is made with chocolate and butter, so the flavor is more intensely chocolaty than ganache. Use it for cakes and tortes meant to be stored and served at room temperature. Don't use chocolate chips. Even melted, baking morsels and chips are thick and sludgy rather than fluid and flowing. <br /> <br />The recipe includes instructions for crumb coating and glazing the cake with a marbled "Salvador Dalí" effect (pictured)—read about it <a href="https://food52.com/blog/22113-how-to-do-salvador-dali-mirror-cake-glazing-with-chocolate">here</a> before starting. <br />

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