Chocolate fudge frosting
Glossy chocolate frosting to fill or cover cakes. Covers one 20–23 cm cake
A rich, glossy chocolate frosting made with melted cooking chocolate, butter and an egg, then thickened with icing sugar. Use it to fill or cover cakes, swirling it on with a palette knife. Contains egg.
- Total time
- 20 min
- Difficulty
- medium
- Serves
- 10
Ingredients
Method
0/5 doneStep 1: Melt the 4 oz plain cooking chocolate in a bowl set over a pan of hot water (double boiling method).
5 minStep 2: Add the 2 ⅛ oz butter to the melted chocolate and stir.
Step 3: Quickly stir in the 1 egg and keep stirring over the hot water for 1–2 minutes, then remove from the heat.
2 minStep 4: Gradually add the 8 ½ oz icing sugar, beating with a wooden spoon until the icing is smooth and flowing.
Step 5: Use it to fill or cover cakes, swirling it over the top and sides with a palette knife. Leave to set and decorate as you like.
Nutrition per serving
- Calories
- 210 kcal
- Protein
- 1 g
- Carbs
- 31 g
- Fat
- 9 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does chocolate fudge frosting take?
- About 20 minutes in total: 10 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of egg?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Ma'amoul
Ma'amoul are delicate shortbread-like pastries made for Eid and Easter across the Middle East. A soft, rose-scented butter dough is wrapped around a filling of dates, walnuts, almonds and pistachios cooked with cinnamon, marked with a fork, baked pale and dusted with icing sugar. Makes 35; they keep well in a tin.
Banana and cashew slice
A soft, moist low-calorie slice made without flour, eggs or refined sugar: ripe bananas are blended with sunflower oil, vanilla and cardamom, then cashews, desiccated coconut, oats and grated apple. Baked and cut into wedges, it is naturally sweet and good with tea or in a lunch box.
Moist banana bread
The blacker the bananas, the better the loaf. This one is mixed in a single bowl with melted butter and a little brown sugar, so it's soft, deeply banana-y and keeps well for days.