Instructions: Break chocolate into small pieces and place in a medium saucepan with the cream. Heat gently, stirring occasionally, until the chocolate has melted and the mixture is smooth. Allow the icing to cool until it is thick enough to coat the back of a wooden spoon. Use it at this state for a smooth glossy icing or allow to thicken to obtain a swirled pattern.

Place cake on a rack and pour icing over the top. Spread it out and allow to drizzle down the sides. I have also used extra to coat the sizes to seal the entire cake. If you are placing decorations on the top, now is a good time to do it as it will set into the chocolate better. If you wait, you can always glue the decorations on with additional melted chocolate.

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