A slice of this, straight out of the fridge with a hot cup of Darjeeling beside it makes getting older seem like a good idea- for a few minutes, at least.
Chocolate Satin Frosting
Makes: 3 cups.
1 cup heavy cream
6 ounces unsweetened chocolate, chopped
1 1/2 cups sugar
6 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
Pinch of salt
1. In a small saucepan, bring cream to a boil. Turn off heat, add chocolate and let sit for 10 minutes.
2. Stir chocolate mixture and pour into a food processor. Add sugar, butter, vanilla and salt and blend for at least one minute, until throughly mixed.
3. Let frosting sit for a few minutes to thicken, refrigerating if necessary, before spreading on cake. This can be made ahead and refrigerated for a week before using.
Makes: 3 cups.
1 cup heavy cream
6 ounces unsweetened chocolate, chopped
1 1/2 cups sugar
6 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
Pinch of salt
1. In a small saucepan, bring cream to a boil. Turn off heat, add chocolate and let sit for 10 minutes.
2. Stir chocolate mixture and pour into a food processor. Add sugar, butter, vanilla and salt and blend for at least one minute, until throughly mixed.
3. Let frosting sit for a few minutes to thicken, refrigerating if necessary, before spreading on cake. This can be made ahead and refrigerated for a week before using.
This frosting would also grace a classic yellow cake quite nicely. Or even a yellow cake made with some matcha. Hmm.
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2 comments:
oh yummy! i will try this for a cake i'm making this weekend...
Looks delicious as always! I like that there is no flour in the frosting too.
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