4 oz plain semi sweet chocolate
1/4 cup unsalted butter
1 egg, beaten
1 1/2 cups confectioners sugar sifted
Place chocolate and butter in a double boiler to melt
(you can make a double boiler by setting a heatproof
bowl on top of a saucepan of hot water. Chop the
chocolate fine to speed the melting)
Stir while melting - add the egg and beat until
smooth.
Remove bowl from the saucepan and stir in sugar.
You can pour choclate over the cake immediately for a
smooth finish -- or cool slightly for thicker
spreading and piping consistency.
I usually double the recipe for a layer cake.
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