Dreamy Chocolate Frosting

From Ina Garten.

This is a more grown-up frosting: less sweet, with a more complex flavor.

6 oz dark chocolate (I like Ghirardelli 72% bars)
2 sticks butter, at room temperature
1 extra-large egg yolk, at room temperature
1 teaspoon pure vanilla extract
1  1/4 cups sifted confectioners’ sugar
1-3 teaspoons instant coffee or espresso powder*

Chop the chocolate and place it in a large glass bowl.  Microwave on high for 60 seconds.  Microwave in 15- to 30-second increments until you can stir it smooth.  Set aside to cool to room temperature.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes.  Add the egg yolk and vanilla and continue beating for 3 minutes.  Turn the mixer to low, gradually add the sugar, then beat at medium speed, scraping down the bowl as necessary until smooth and creamy.  Dissolve the coffee powder in 2 teaspoons of the hottest tap water.  On low speed, add the chocolate and coffee to the butter mixture and mix slowly until blended.  Don’t whip!  Remove beater and finish mixing with a rubber spatula.  Spread immediately on the cooled cake.

*2 teaspoons is too much for Anna & Sean, but just right for Cindy & Karen

Published in: on August 21, 2011 at 12:25 pm  Leave a Comment  

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