Chocolate Satin Icing

By LoriCaputo

Ingredients

• 1 10oz package frozen raspberries (in syrup), with their liquid, thawed
• 1 ½ cups heavy whipping cream
• 8 tbs. butter
• 1 ¼ lbs. semi-sweet chocolate, cut into ¼ inch pieces
• ½ cup seedless raspberry preserves

Preparation

Step 1

Bring the berries and liquid to a boil and reduce slightly. Puree the berries and strain the seeds. Cool the puree.

Bring the cream and butter t a boil, remove from heat, and add the chocolate. Let stand 2 minutes; then whisk until smooth. Whisk in raspberry puree and cool until thickened. Slice your cooled cake into layers. Place on your cardboard or platter and spread thinly with the seedless raspberry preserves. Spread with the filing. Repeat with remaining layers. Mask outside of cake with remaining filling.