Chocolate and Cream Icing

This icing is really for the rich dark chocolate cake recipe. Anything decorated with this icing should be stored in the cold or a fridge. Use less cream and add icing sugar to make it harder, the pure icing below is a pretty soft icing that won't really travel or do cakes that are to be decorated well.

Equipment

• electric whisk
• pan and bowl for bain marie

Ingredients

• 200g or 7oz plain chocolate
• 200ml or 7 fluid oz double cream
• icing sugar to stiffen (optional)

Instructions

1. Heat chocolate and cream together in bain marie.
2. Beat well until smooth.
3. Leave to stand for at least 10 minutes until thickened.
4. At this stage beat in icing sugar until you are happy with the consistency.
5. Spread over cake and leave to set for at least 15 minutes before cutting.

Links

• rich dark chocolate cake

• Back to my homepage
• Back to the recipes index

This page was last updated by Mad Hatter on 12th May 2001.