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ISO: ISO: chocolate fudge frosting made with hot coffee and cocoa powder!
- Thread starter cheezz
- Start date
In Search Of:
Here's a yummy one...doesn't use cocoa though.
http://www.epicurious.com/recipes/recipe_views/views/4950
http://www.epicurious.com/recipes/recipe_views/views/4950
Here ya go...
CHOCOLATE FROSTING
"... It is at its absolute best if not refrigerated after icing the cake..."
1/2 lb bittersweet chocolate (good quality)
6 1/2 ounces unsalted butter
1 teaspoon espresso powder, dissolved in 1 tablespoon hot water
2 teaspoons vanilla
1 1/2 cups sifted powdered sugar
3 tablespoons unsweetened cocoa powder
5 ounces unsalted butter
1/2 teaspoon salt
1 cup heavy cream
Chop chocolate into small pieces and place in stainless steel bowl with 6 1/2 oz unsalted butter. Put over pan of simmering water. Whisk together as soon as chocolate and butter soften. Keep whisking until just melted and combined.
Remove from heat and stir in espresso and vanilla. Cool to room temperature.
Whisk together powdered sugar, cocoa and salt in a bowl.
Place 5 oz of unsalted butter and 1/2 of the powdered sugar mixture in a cusinart. (food processor). Process scraping down sides. Add rest of powdered sugar mixture, start processor and slowly pour in cream. Process for about 10 seconds.
Whisk butter/cocoa mixture together with room temperature chocolate/espresso mixture in a large bowl until it becomes shiny and smooth.
Can be frozen. Bring to room temperature before using.
Yield: 4 cups (plenty for a 9" layer cake).
posted by MEAN CHEF - Recipezaar
http://www.recipezaar.com/31809
CHOCOLATE FROSTING
"... It is at its absolute best if not refrigerated after icing the cake..."
1/2 lb bittersweet chocolate (good quality)
6 1/2 ounces unsalted butter
1 teaspoon espresso powder, dissolved in 1 tablespoon hot water
2 teaspoons vanilla
1 1/2 cups sifted powdered sugar
3 tablespoons unsweetened cocoa powder
5 ounces unsalted butter
1/2 teaspoon salt
1 cup heavy cream
Chop chocolate into small pieces and place in stainless steel bowl with 6 1/2 oz unsalted butter. Put over pan of simmering water. Whisk together as soon as chocolate and butter soften. Keep whisking until just melted and combined.
Remove from heat and stir in espresso and vanilla. Cool to room temperature.
Whisk together powdered sugar, cocoa and salt in a bowl.
Place 5 oz of unsalted butter and 1/2 of the powdered sugar mixture in a cusinart. (food processor). Process scraping down sides. Add rest of powdered sugar mixture, start processor and slowly pour in cream. Process for about 10 seconds.
Whisk butter/cocoa mixture together with room temperature chocolate/espresso mixture in a large bowl until it becomes shiny and smooth.
Can be frozen. Bring to room temperature before using.
Yield: 4 cups (plenty for a 9" layer cake).
posted by MEAN CHEF - Recipezaar
http://www.recipezaar.com/31809
Another one to check out from Spago:
CHOCOLATE FROSTING
From "Spago Chocolate" by Mary Bergin and Judy Gethers
"This super dark and creamy frosting can be used for layer cakes as well as cookie fillings. It can be easily doubled or tripled."
EQUIPMENT:--2 medium heatproof bowls, electric mixer with large bowl, rubber spatula, small saucepan
INGREDIENTS:
12 ounces bittersweet chocolate, cut into small pieces
8 ounces (2 sticks) unsalted butter, at room temperature, cut into small pieces
1/2 cup confectioners' sugar
3/4 cup unsweetened cocoa powder
1/2 cup strong coffee or water
DIRECTIONS:
1. In a medium heatproof bowl set over a pan of simmering water, melt the chocolate. When almost melted, turn off the heat and allow to melt completely, stirring occasionally.
2. While the chocolate is melting, in the large bowl of an electric mixer fitted with a paddle or beaters, beat the butter and sugar until fluffy, stopping the mixer occasionally and scraping down the sides of the bowl and under the beaters as necessary with a rubber spatula. Start on slow speed and, when combined, turn up the speed to high.
3. In a small saucepan, over low heat, dissolve the cocoa in the coffee, stirring as necessary. Remove from the heat, scrape the melted chocolate into the saucepan, and stir to combine thoroughly. On low speed, pour into the butter-sugar mixture, again stopping the mixer and scraping down the sides of the bowl and under the beaters. Beat until smooth and shiny. Transfer to a medium bowl and set aside until of spreading consistency. Use as needed.
TO PREPARE AHEAD:--Through step 3, frosting can be prepared 1 day ahead. Refrigerate, covered, until needed.
Frosts one 8- or 9-inch layer cake. Makes about 2 1/4 cups.
CHOCOLATE FROSTING
From "Spago Chocolate" by Mary Bergin and Judy Gethers
"This super dark and creamy frosting can be used for layer cakes as well as cookie fillings. It can be easily doubled or tripled."
EQUIPMENT:--2 medium heatproof bowls, electric mixer with large bowl, rubber spatula, small saucepan
INGREDIENTS:
12 ounces bittersweet chocolate, cut into small pieces
8 ounces (2 sticks) unsalted butter, at room temperature, cut into small pieces
1/2 cup confectioners' sugar
3/4 cup unsweetened cocoa powder
1/2 cup strong coffee or water
DIRECTIONS:
1. In a medium heatproof bowl set over a pan of simmering water, melt the chocolate. When almost melted, turn off the heat and allow to melt completely, stirring occasionally.
2. While the chocolate is melting, in the large bowl of an electric mixer fitted with a paddle or beaters, beat the butter and sugar until fluffy, stopping the mixer occasionally and scraping down the sides of the bowl and under the beaters as necessary with a rubber spatula. Start on slow speed and, when combined, turn up the speed to high.
3. In a small saucepan, over low heat, dissolve the cocoa in the coffee, stirring as necessary. Remove from the heat, scrape the melted chocolate into the saucepan, and stir to combine thoroughly. On low speed, pour into the butter-sugar mixture, again stopping the mixer and scraping down the sides of the bowl and under the beaters. Beat until smooth and shiny. Transfer to a medium bowl and set aside until of spreading consistency. Use as needed.
TO PREPARE AHEAD:--Through step 3, frosting can be prepared 1 day ahead. Refrigerate, covered, until needed.
Frosts one 8- or 9-inch layer cake. Makes about 2 1/4 cups.