Chocolate Buttercream II
Frosts tops of 2 (8-inch) cake layers.
1 cup (6 oz pkg) semi-sweet chocolate pieces
¼ cup water
1 tsp instant coffee
¼ cup sugar
4 egg yolks
¼ lb butter, at room temperature
In top of double boiler, heat chocolate, water, coffee and sugar. Stir occasionally until mixture is smooth.
Beat in egg yolks one at a time and cook over boiling water 3 minutes, stirring constantly. Remove from heat and beat in the butter bit by bit.
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