Servings: Make an 8-inch cake
- Small covered pan
- Larger pan of almost simmering water
- Wooden spoon
- Bowl with tray of ice cubes and water to cover them
- Small flexible-blade metal spatula or table knife
- 2 ounces (2 squares) semisweet baking chocolate
- 2 Tbsp. rum or coffee
- 5 to 6 Tbsp. unsalted butter
Place the chocolate and rum or coffee in the small pan, cover and set in the larger pan of almost simmering water. Remove pans from heat and let chocolate melt for 5 minutes or so, until perfectly smooth. Lift chocolate pan out of the hot water, and beat in the butter a tablespoon at a time. Then beat over the ice and water until chocolate mixture has cooled to spreading consistency. At once spread it over your cake with spatula or knife.
Try this icing on Julia's Chocolate and Almond Cake!Copyright © 1961, 1983, 2001 by Alfred A. Knopf. Reprinted by arrangement with the Knopf Doubleday Publishing Group, a division of Random House, Inc.
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