Glacage Au Chocolat / Chocolate-Butter Icing
From "Mastering the Art of French Cooking"
For an 8-inch cake
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Ingredients
- 2 ounces (2 squares) semi-sweet baking chocolate
- 2 tbps. rum or coffee
- 5-6 tbps. unsalted butter softened
- Ice cubes
Preparation
Step 1
Place the chocolate and rum or coffee in a small pan, cover and set in a larger pan of almost simmering water. Removes pans from heat and let chocolate melt for approcimately 5 minutes, until perfectly smooth. Lift chocolate pan out of the hot water, and beat in the butter a tablespoon at a time. Then beat over the ice and water until chocolate mixture has cooled to spreading consistency. At once spread it over your cake with a spatula or knife.