Ingredients Jump to Instructions ↓

  1. 1 pound fine-quality semisweet chocolate such as Callebaut

  2. 1 cup heavy cream

  3. 2 tablespoons granulated sugar

  4. 2 tablespoons light corn syrup

  5. 1/2 stick (1/4 cup) unsalted butter

Instructions Jump to Ingredients ↑

  1. Preparation : 1. Finely chop chocolate. In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.

  2. Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).

  3. Spread frosting between cake layers and over top and sides.

  4. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.


Send feedback