This favorite could be re-named: Can’t-Stop-at-One-Bite-Chocolate Frosting. I dare you to try.
We have a birthday in the house today. (Hip Hip Hurray!) Do you have a birthday cake or frosting tradition? I just love a chocolate layer cake with chocolate frosting or a tall, light and airy angel food. If there’s ever an occasion for sneaking a little frosting right off the beater or a spoon, is not a birthday the day to do it? I think so. I’ve even washed and re-dipped beaters for equal distribution. Did you do this as a kid, too? Maybe you still do? Why does that left over or forbidden frosting taste so divine?
14 oz Belgium Dark Chocolate, 70%
4 Cups Whipping Cream
1 teaspoon light corn syrup
Place chocolate and cream in a heavy saucepan. Cook over low heat, stirring constantly with a rubber spatula, until combined and thicken about 20-25 minutes. Increase heat to medium low, and cook, stirring, 3 minutes more. Remove from heat, stir in corn syrup. Transfer to a large metal bowl, refrigerate. Check every 15 to 20 minutes; stir until cool enough to spread, about 2 hours. Spread on cool chocolate cake. Mmmm…. happy, happy, happy day.