SHINY CHOCOLATE GLAZE

• 10 oz. Semisweet chocolate, chopped into small pieces
• 1 1/4 Cups heavy cream
• 2 tsp. Cognac, optional

In the top of a double boiler, combine the chocolate and the heavy cream. Fill the bottom of double boiler with an inch or two of water and place the double boiler over medium-low heat. Stir often using a rubber spatula, until the chocolate had melted and the mixture is smooth. Remove from the heat. Stir in the cognac.

Cut cake into eight wedges, and place wedges on metal cooling rack. Use a ladle to pour the glaze evenly over each wedge, making sure each piece is completely covered on all sides. Let sit to dry, about 20 minutes. Transfer wedges to individual cupcake papers to serve, if desired.