Chocolate Icing RecipeOrigin: Austria Period: Traditional |
Ingredients
125ml double cream
Chocolate Icing Preparation:Method:Add the cream and golden syrup to a pan and scald (heat until small bubbles appear at the sides of the pan). Take off the heat and pour over the chocolate (this should already be in a heat-proof bowl). Stir gently then set aside for 2 minutes. Now mix until the icing is smooth and glossy. Use to decorate your favourite cakes. Traditionally this is the icing used for Austrian Sachertorte. |
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