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A mirror glaze is a showstopping way to decorate a stunning dessert. For this cheesecake, gelatine is added to sweet chocolate sauce which helps it set almost instantly to a glossy shine when poured onto the chilled cake. This technique may seem tricky but is actually easy to do, just requiring a bit of patience to achieve a perfect finish. See method
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Tip: Cover the drip tray with clingfilm, then squeeze excess glaze into a zip-up freezer bag. Squeeze the air from the bag, then put in another bag. Chill for up to 7 days. Microwave in a bowl in 10-sec bursts until smooth to reheat.
Temperature is very important. Too hot and the glaze will run off your cake, too cold and it won’t pour. Use a digital thermometer and ideally pour when it’s between 30-33°C.
You can use any flat-topped unbaked cheesecake (homemade or shop-bought) for this recipe, it just needs to be about 22cm wide. Cheesecakes make a good starting point and are easy to chill, but as you get more confident you can try using this technique to coat other bakes. A smooth layer of buttercream over a sponge cake will give a flat surface for the glaze to cover.
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