Tag: frosting

Heat cream, salt, and corn syrup in small saucepan over medium heat, bring to a simmer for about 1 minute.

Place chocolate in work bowl of food processor fitted with steel blade. With machine running, gradually add hot cream mixture through feed tube; process 1 minute after cream has been added.

Stop machine; add confectioner’s sugar to work bowl and process to combine, about 30 seconds.

With machine running add butter through the feed tube one piece at a time; process until incorporated and smooth, about 20 seconds longer.

Transfer frosting to medium bowl and cool at room temperature, stirring frequently, until thick and spreadable, about 1 hour.

Cut the chocolate into small pieces and put them into a large mixing bowl.

Combine the water and sugar in a saucepan and bring to the boil. When the sugar is dissolved, pour this over the chocolate pieces, stirring until smooth and about as thick as mayonnaise. If the mixture seems too stiff, add a little more water. Cover with plastic wrap and let stand to room temperature.

Put the butter in a separate bowl and beat until smooth. Add the yolks, one at a time, beating. Gradually fold in the chocolate mixture, stirring until just blended.

Place one layer of the cake (see note) on a flat surface and smear the top generously with the frosting. Top evenly with the second layer. Smear the top and sides all over with the frosting, smoothing as you go along.