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8 squares semi-sweet or bittersweet chocolate
4 egg yolks
2 cups sifted icing sugar
3 tbsp hot strong coffee
1 tsp 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 consistantly, 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. Icing is best used right away to ice a layer or sheet cake.
Calories 69, Protein 0.4g, Carbohydrates 5.3g, Fat 5.4g, Fibre 0.2g, Sodium 2mg.
This is one of the richest chocolate icings and is often used by chefs for fine pastries.