Name: Chocolate Hazelnut Buttercream
Yield: Makes about 2½ cups (625 mL)
Cuisine: French
Ingredients: 2 oz (60 g) bittersweet chocolate, chopped; 3 oz (90 g) semisweet chocolate, chopped; 1 tsp (5 mL) vanilla extract; 1 cup (250 mL) unsalted butter, at room temperature; 1 Tbsp (15 mL) water; 1 tsp (5 mL) lemon juice; 5 egg yolks; ½ cup (125 mL) sugar; 2 Tbsp (30 mL) Frangelico or brandy; ½ tsp (2 mL) salt

Preparation info

Makes about
2½ cups

Difficulty
Easy

Appears in

Back to Baking

By Anna Olson

Published 2011

About

This French-style buttercream is rich and dense and melts very easily on the tip of the tongue, so it suits a cake like a Dobos torte that sandwiches it between all those thin cake layers.

Ingredients

3 oz (90 g) semisweet chocolate, chopped
2 oz (60

Method

Melt the semisweet and bittersweet chocolate together in a metal or glass bowl placed over a pot of barely simmering water, stirring until melted. Set aside.
Place the egg yolks in a large bowl and whip with ¼ cup (60 mL) of the sugar until they are pale and have doubled in volume, about 3 minutes.
Bring the remaining ¼ cup (60 mL) of sugar, the water

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Chocolate Hazelnut Buttercream

Ingredients

Method

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