- 130g semi-sweet chocolate, coarsely grated
- 65g butter
- 1 tbsp golden syrup
- Add butter and golden syrup to grated chocolate in a heat-proof bowl.
- Place the bowl over a saucepan filled with hot water (not boiling); stir continuously until the chocolate and butter are melted and blended.
- Remove saucepan from heat.
- Stir until the mixture cools slightly and thickens to the desired consistency.
- At this stage pour the glaze over the cake and allow to set.