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Chocolate Hazelnut Buttercream

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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

  1. 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.
  2. 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.
  3. Bring the remaining ¼ cup (60 mL) of sugar, the water

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