For anyone that thinks icing is too sweet this is for you!!!!! This Bittersweet Chocolate Frosting is absolutely FABULOUS! Especially with the "Chocolate Layer Cake" recipe that can be found here at CC. Trust me you won't regret making this one

Bittersweet Chocolate Frosting
(Found on the Epicurious.com website)

1 1/2 cups sugar
6 large eggs yolks
1 tablespoon light corn syrup
1 1/2 cups whipping cream
6 ounces unsweetened chocolate, chopped
3 ounces semisweet chocolate, chopped
3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces, room temperature
1/2 teaspoon vanilla extract


Mix sugar, yolks, and syrup in small bowl. Bring cream to simmer in heavy 3-quart saucepan. Add both chocolates and stir over low heat until smooth. Remove from heat. Stir in butter, then sugar mixture. Cook over low heat until mixture registers 165°F to 170°F on candy thermometer, stirring constantly, about 10 minutes. Immediately pour mixture into bowl; do not scrape sides of pan. Add vanilla.

Using electric mixer, beat frosting until cool. Let frosting stand at room temperature until thick enough to spread, stirring occasionally, 1 1/2 hours.

I forgot to mention that to thicken it up a little bit I added about one cup of Powdered Sugar.

Makes about 4 cups.
Bon Appétit
February 1989


I hope you enjoy it as much as me!!!

Lazy_Susan

Sounds awesome!

Newbie

Thanks for sharing this with us Susan!!! Now I have to make a cake for us to try this out with.

Try it with the Chocolate Layer Cake. You won't be sorry!!!

Lazy_Susan

Sort of where my thinkin' was also!!! LOL!
Hmmm, where could I possibly take this and share so we don't eat it all??? Can't take it to moms anylonger, she has to be careful of her sugar intake and dad can't gain any more weight; all of my friends are on diets of one kind or another-I should be too, but that's another story- MIL, dear me can't eat that much chocolate. Well, guess it's up to DH and myself.........DARN!!!!

I cant wait to try this one.

Hi everyone,

I'm putting on my flame resistant suit before I ask this.... This recipe sounds stupendous, but it is from 1989 and that is before anyone worried about salmonella. Other posts here have said eggs need to reach 160 degrees to be sure any salmonella bacteria are killed. If we are heating the cooked mixture to 160 to 170 degrees and pouring it into the eggs, is that going to raise the temperature enough to kill any potentially dangerous bugs in the yolks or should we be using pasteurized eggs?

I honestly don't want to start a big hassle about this. Please don't take this in any way other than that I am concerned. I worry about posting recipes without a disclaimer saying we aren't sure of the safety. All my recently published cookbooks have notes concerning the safety of using uncooked eggs.

Shalom,
itsacake!

And at the risk of going up in smoke along with you Itsacake, although I would be in excellent company, haha, yes, most definitely you would want to use the pasteurized eggs for this one. Less than a 1% risk but there is risk nonetheless.
Hugs Squirrelly

This part of the recipe has the eggs in it
"Stir in butter, then sugar mixture (this is the part with the eggs. It gets cooked) Cook over low heat until mixture registers 165°F to 170°F on candy thermometer, stirring constantly, about 10 minutes. "
So you are cooking the eggs.

Lazy_Susan

Oh, fabulous!!!!! I thought the eggs were waiting in the bowl for the rest to be poured over them. I only read the recipe 4 times and missed that the eggs were mixed with the sugar mixture and were being cooked. I feel much better now! Thanks for clarifying!!

Shalom,
itsacake!

THe sugar mixture is the "Mix SUGAR, YOLKS, and syrup..." then "Stir in butter, then "SUGAR MIXTURE...Cook...165-170 degrees.

Lazy_Susan

Haha, never mind kiddo, went back and re-read it and yes, it does state that. Don't know how I missed that first time around, guess I only saw remove from heat. My apologies kiddo!
Hugs Losing It

This really sounds yummy, might have to make it for my dad. He loves a chocolate cake with chocolate frosting. The chocolate that I use is more of a milk chocolate, he might like this better.

Heehee, see what happens after menopause, you get insomnia and then you lose your mind, haha! Ok, well that applies to me anyway!
Good night kiddo!
Hugs Squirrelly

I'm definitely gonna try this