In Romanian: Glazura de ciocolata
- 6 oz / 170 g sugar
- ½ pint / 250 ml water
- 3 – 4 tablespoons grated chocolate or cocoa
- Set the water to boil with the sugar.
- Remove foam.
- Test the syrup as for sherbets.
- When it is sufficiently thick, remove from heat and mix with 3 – 4 tablespoons grated chocolate or cocoa.
- When still soft, spread over the cake.