Free Recipe Creamy Chocolate Frosting
Recipe Type: Free Recipes
Recipe Preparation: cook
Cooking Ingredients for Creamy Chocolate Frosting Recipe
1 c Milk
1/2 c All-purpose Flour
4 oz Bittersweet or Semisweet
-Chocolate; coarsely chopped
3 tb Unsweetened Cocoa Powder;
-(American-style)
2/3 c Granulated Sugar
1 tb Butter; softened
2 ts Vanilla Extract
Creamy Chocolate Frosting Preparation
Makes About 2 Cups Hello, Chocolate Lovers! The Cook & Kitchen are celebrating Valentine”s Day by offering you fourteen of our most delicious chocolate-coated, cocoa- concocted recipes from our Chocolate Lover”s Collection. Today we”re finishing our chocolate cake, as presented yesterday, by adding creamy chocolate frosting to form two deliciously decadent layers of chocolate. You can find the cake recipe in the archive section at Today”s recipe contains bittersweet or semisweet chocolate. These chocolates are often used interchangeably, although bittersweet generally has more chocolate liquor, a paste formed from roasted, ground cocoa beans. Semisweet chocolate must contain at least 35% chocolate liquor, while finer bittersweet chocolates contain 50% or more chocolate liquor. Both chocolates have a deep, smooth, intense flavor that comes from the blend of cocoa beans and dairy products. Sugar, vanilla, and cocoa butter are added to the chocolate liquor to create an even richer chocolate flavor. You”ll be a chocolate expert before we finish our Chocolate Lover”s Recipe Collection, just in time for Valentine”s Day. In a medium saucepan over a medium-high heat setting, whisk together the milk and flour. Make sure to whisk constantly until the mixture begins to thicken. Reduce the heat to low and cook, still whisking constantly, until the mixture is dry and stiff and begins to mass together, usually about 5 minutes. Immediately remove the saucepan from the heat and continue whisking for a few seconds to disperse some of the heat. Add the chocolate and whisk until well blended. Add the cocoa powder and whisk again, making sure the mixture is well blended. Cover the saucepan and refrigerate for at least 2 hours. In a medium-sized mixing bowl, combine the sugar, butter, and vanilla with an electric mixer at a medium speed setting. Add about two tablespoons of the chilled chocolate mixture and beat until the sugar is dissolved and all is well blended. Add the remaining chocolate mixture and continue to blend until the frosting is smooth and creamy, usually about 5 minutes. To assembly your chocolate layer cake, center one chocolate cake on a platter and spread a thin layer of the chocolate frosting on top of it. You may need to level the bottom layer of the cake by cutting a bit off the top of it before frosting. Place the second cake on top of the frosted layer and center again. Generously frost over the top and sides of the cakes with the remaining chocolate frosting. Serve and enjoy. Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day <recipe-a-day@bignetwork.com> on Feb 2, 1999, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
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