200g dark chocolate (at least 50% cocoa solids), roughly chopped
2∕ ³ cup (160ml) thickened cream
PREPARATION
Get out a small saucepan to heat the cream and a heatproof bowl
for the chocolate
METHOD
1. Place the chocolate pieces into a heatproof bowl and set aside.
2. Pour the cream into a small saucepan and heat on low heat
until just below boiling point (little bubbles on outside rim just
starting to form).
3. Pour the cream over the chocolate in the heatproof bowl and
leave it for 5-10 minutes until the chocolate has melted.
4. Stir the chocolate cream mixture until smooth.
5. Pour the cream mixture over a cooled cake.
STORAGE & LEFTOVERS
** Good luck finding any leftovers (and try not to eat it before it
gets on the cake!)
** Because this is made with dairy cream, it won’t last more than
a few days in the fridge and will solidify as soon as it cools, so
use it to ice the cake immediately
VARIATIONS AND TIPS
** Make sure you use this icing on a completely cooled cake or
it will be too runny
** It will solidify if it cools, so use immediately
NOTE
Always look for organic ingredients to be sure you are avoiding
additives. Check the label carefully to ensure there are no nasties
in your ingredients.
COOKING TIME: 5-10 MINS
SERVES: ONE WHOLE CAKE (DOUBLE LAYER)
