Post by kickingfrog on Jan 30, 2011 15:20:50 GMT
Fresh cream chocolate icing
Jill Duplex the Times.
100g dark chocolate, chopped
125ml single cream
Combine the chocolate and cream in a heatproof bowl set over a saucepan of simmering water, and stir until the chocolate has melted and the mixture is smooth. Leave to rest for five minutes, then spread the icing over the top of the cake with a hot knife, allowing it to drizzle down the sides.
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