John Willoughby's Chocolate Glaze

• 8 ounces bittersweet chocolate, chopped or chips
• 12 tablespoons (1 1/2 sticks) butter, room temperature and cut into 12 pieces
• 1 tablespoon corn syrup

1. Heat a pan of water until simmering.
2. Place all ingredients, plus 5 teaspoons water, in a slightly smaller metal or glass mixing bowl and set over the pan.
3. Stir gently with a spatula until nearly all the chocolate has melted, then remove bowl from heat and set aside to finish melting, stirring occasionally until perfectly smooth, about 5 to 10 minutes.
4. The glaze is ready to pour when it is between 88 and 90 degrees.
5. Pour glaze onto center of the cakes top and let it run down the sides.
6. Gently tap the cooling rack up and down so the glaze coats the entire cake.
7. Let set for at least an hour before serving.

bittersweet chocolate, butter, corn syrup

Taken from cooking.nytimes.com/recipes/1016259 (may not work)