Agave Sweetened Chocolate Glaze Recipes

THE BEST CHOCOLATE GLAZE

Steps:

• Melt cocoa and butter together in a small saucepan over low heat, about 5 minutes. Remove from heat; stir in confectioners' sugar and vanilla extract. Stir in hot water, 1 teaspoon at a time, until glaze is thick and smooth.

EASY CHOCOLATE BUNDT CAKE GLAZE

Steps:

• In a saucepan over medium heat, combine the sweetened condensed milk and chocolate chips. Cook, stirring constantly, until the chips are melted and the mixture is smooth. Do not allow it to bubble. Remove from the heat and stir in vanilla. Cool slightly before drizzling over a cake. If you want to make this ahead, it can be cooled and reheated in the microwave.

AGAVE-SWEETENED CHOCOLATE GLAZE

Steps:

• Combine the coconut milk, agave nectar, rice- or soy-milk powder, cocoa powder, and vanilla in the bowl of a food processor and blend on medium speed for 1 minute. While the processor is running, gradually add 1/2 cup of the coconut oil and 1/2 tablespoon of the lemon juice and blend until thoroughly incorporated. Add the remaining 1/4 cup coconut oil and 1/2 tablespoon lemon juice and process for 1 minute more. The glaze can be stored, covered tightly, at room temperature for up to 4 days.

AGAVE-SWEETENED PLAIN DONUT

Steps:

• Preheat the oven to 325°F. Brush 2 six-mold donut trays with coconut oil and set aside.
• In a medium bowl, whisk together the flours, potato starch, arrowroot, baking powder, salt, baking soda, and xanthan gum. Add the agave nectar, coconut oil, applesauce, vanilla, and hot water and mix with a rubber spatula just until the ingredients are incorporated. Continue mixing until the batter is smooth. Using a melon-baller or tablespoon, drop 2 1/2 tablespoons of batter into each donut mold. Using a toothpick, spread the batter evenly around the mold.
• Bake for 8 minutes, rotate, and continue baking until the donuts are golden brown, about 8 minutes more. Let cool in the molds for 5 minutes if sprinkling with toppings such as cinnamon sugar, or 15 minutes if using glaze or icing. Run a knife around the donuts in the molds, lift them out, and place them on a baking sheet. Coat them with your choice of topping (see page 131).

CHOCOLATE GLAZE

Steps:

• Combine melted chocolate chips with melted butter. Stir in agave until completely blended. MICROWAVE: Melt chocolate chips in medium glass bowl on high for 2 to 2-1/2 minutes. Continue with recipe directions.

CHOCOLATE LAYER CAKES WITH AGAVE-SWEETENED CHOCOLATE FROSTING

Steps:

• Preheat oven to 350 degrees. Grease two 8-inch round cake pans. Cover the bottoms with a piece of parchment paper cut to fit, then grease again and dust with cocoa powder. In the bowl of an electric mixer, whisk together oat and barley flours, cocoa powder, baking soda, baking powder, and salt. Add egg replacer, rice milk, canola oil, maple syrup, vanilla extract, and warm water, and beat on medium-low about 3 minutes until smooth, scraping down sides of bowl as necessary. Pour even amounts of batter in the two pans, smooth surface, and bake in center of oven about 45 minutes, or until cake is beginning to pull away from sides of pan and a skewer inserted into the center of the cake comes out clean. Cool the pans on a wire rack about 30 minutes. To remove the cakes, cover each pan (one at a time) with a large plate, flip over, and tap the bottom to release the cake. Peel off the parchment paper and flip back onto wire rack right-side-up. Cool the cakes completely before adding frosting. To make the frosting, melt the chocolate and vegetable shortening in a heavy saucepan over very low heat, stirring constantly. Be careful, chocolate burns easily. Once melted, remove from heat. Combine melted chocolate mixture and the remaining ingredients in the bowl of an electric mixer. Beat on medium speed about 15 minutes until cooled and smooth.