This glaze is super easy to make, looks really nice (and glossy!) and tastes pretty truffley. Need I say more?
1/2 cup milk
1 tbsp vanilla extract
1 cup callebaut bittersweet chocolate morsels -- 200 g
pinch sea salt
2 tbsp butter
1. heat milk, vanilla, sea salt, and butter until just before simmering
2. pour over chocolate to melt
3. let sit for 2 minutes
4. stir slowly until chocolate is melted
5. chill slightly
6. when in a workable condition -- i.e. spreadable but not too firm -- use a little between the 2 layers of your chocolate brownie cake. Spread it and then place the top layer on. Pour the remaining glaze on the top, and gradually swirl and swoop it out to the edges and down the sides. I do this on a plate, and then use a damp cloth to clean up the edge of the plate around the cake to make it look pristine. Or a close facsimile of pristine.