Yield: 1 Servings
|2 tablespoons||Light corn syrup|
|4 ounces||Unsweetened chocolate; coarsely chopped|
|3 tablespoons||Unsalted butter; softened|
|2 cups||Strained confectioners' sugar|
|2 tablespoons||Very hot water|
|1 teaspoon||Vanilla extract|
From: Felicia Pickering <MNHAN063@...> Date: Thu, 25 Jul 1996 00:43:01 EDT 1. Combine the sugar, water, and corn syrup in a medium-sized saucepan.
Stir briefly, cover, and bring to a slow boil. Brush sides of saucepan occasionally with clear water to prevent crystals from forming. When sugar is completely dissolved, simmer syrup about 3 minutes.
2. Remove the sugar syrup from the heat and add the chocolate all at once, stirring continuously with a metal spoon until the chocolate is dissolved.
Beat the butter into the chocolate mixture, then add the confectioners' sugar alternately with the hot water, dividing the sugar into two parts and the water into two parts. Blend in the vanilla and beat again until smooth and shiny.
3. Set the pan in a shallow saucepan filled with ½ inch to 1 inch hot tap water until ready to use. This frosting tightens quickly, so it must not be prepared too far in advance, and then should be kept slightly warm to keep it pourable. If icing is too thick, add a bit more hot water. Do not let the icing become excessively hot, or it will be too liquid.
When ready to glaze cake, hold container 10 inches above cake and pour enough glaze to cover the top. Using a 10-inch metal spatula, spread it across, allowing excess to drip down the sides. Do this only once, as glaze sets quickly. The icing should be fluid enough to drip, but not too runny. Holding the spatula vertically, run it around sides of cake to smooth the icing. For an attractive melted tallow effect, drop spoonfuls of the remaining frosting down the sides of the cake, beginning at the top edge. Drizzle 2 - 3 tablespoons randomly over the top of the cake. Allow cake to stand uncovered until frosting is very firm.
Recipe is from _Great Cakes_ by Carole Walter.
Note on storing frosted cake: cake may be kept in a cool place under a glass dome if you plan to eat it shortly after it is made. For longer storage, cover loosely with aluminum foil tent and refrigerate. Allow to stand at room temperature 2 to 3 hours before serving.
EAT-L Digest 24 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .