Bittersweet Icing

Bittersweet Icing Recipe







To make the icing for the Guinness Stout Chocolate Layer Cake, boil the cream and melt the chocolate a day ahead to allow plenty of time for the mixture to chill. Once the cake is iced, keep it cool.

Ingredients
1½ cups heavy cream
6 ounces bittersweet
chocolate, finely chopped
4½ tablespoons confectioners’ sugar
4½ tablespoons cocoa
1½ teaspoon vanilla
1⁄8 teaspoon salt
Instructions
1. Bring cream to a boil. Place chocolate in a heatproof bowl, pour boiling cream over it, and whisk until chocolate melts and is thoroughly combined. Cover tightly and chill. Chill beaters from a hand-held mixture at the same time.
2. Up to 3 hours before serving the cake, whip chocolate mixture with a hand-held mixer. When soft peaks form, sift in confectioners’ sugar and cocoa and add vanilla and salt. Continue whipping until combined.

Recipe by Crescent Dragonwagon, Relish the Holiday, March 2008.


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