The consistency of this frosting is neither too thick nor too thin; it is perfect for spreading. Though it is known as Hungarian Frosting, I call it Bittersweet because of its taste.
This is the frosting for Chocolate Gemini.
If you don’t have time to let the butter soften, fill a
If the butter is firm and cold from the beginning of this process, continue to expose it to the hot water and stir as necessary. Be patient; it will soon be smooth. Then set it aside.
Cut the chocolate into matchstick-size pieces and place them in a
Pour the sugar into a triple sifter and sift it on top of the melted chocolate, without stirring. Add the hot water; then stir to combine with a rubber spatula. The mixture will thicken like chocolate paste. Add 1 egg and stir to combine before adding the other egg. (Stirring quickly to incorporate the egg is fine, but whisking is not recommended. It introduces too much air, thereby lightening the frosting’s rich dark color.) Stir in the vanilla.
© 1984 Flo Braker estate. All rights reserved.