Chocolate Buttercream Frosting
Contributed by Diane S.

                     *  Exported from  MasterCook  *

                          Chocolate Buttercream

Recipe By     : Chatelaine Magazine February 1999
Serving Size  : 1    Preparation Time :0:15
Categories    : Desserts/Frosting

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      squares       semisweet or bittersweet chocolate--
                        8 oz/225 g
   4                    egg yolks
   2      cups          sifted icing sugar
   3      tablespoons   hot strong coffee
   1      teaspoon      vanilla
   1 1/3  cups          unsalted butter -- at room temperature

Coarsely cut chocolate into pieces.  In a small heavy-bottomed saucepan set
over low heat, melt chocolate, removing from heat while small pieces of
chocolate are still visible, about 5 minutes.  Stir until smooth, then cool
to lukewarm.  Or place chocolate in a dish.  Microwave, uncovered, on medium
until chocolate is almost, but not completely melted, from 5 to 6 minutes.
Then stir until smooth.

In a large mixing bowl, beat egg yolks until smooth.  Gradually add icing
sugar, beating with an electric mixer or whisk until thick and lemon
coloured, about 5 minutes.  While beating constantly, add hot coffee and
vanilla.  Then beat in warm melted chocolate.  Again beating constantly,
gradually add butter in 4 or 5 additions, beating smooth after each
addition. Beat for 2 more minutes.  Use right away to ice a layer or sheet
cake.

Makes 4 cups (1 L), enough for a 9-inch double layer cake.

Nutrients per Tablespoons:  0.4 g protein, 5.4 g fat, 5.3 g carb, 0.2 mg
iron, 4 mg calcium, 2 mg sodium, 0.2 fiber, 69 calories.

M/C Formatted by Diane [spangen@home.com]

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NOTES : This is one of the richest chocolate icings and is often used by
chefs for fine pastries.
September 98 Recipes