Ingredients

The following ingredients have 4 Servings
  • 6 ounces good semisweet chocolate, such as Valrhona (see note) ½ pound (2 sticks) unsalted butter, at room temperature 1 extra-large egg yolk, at room temperature 1 teaspoon pure vanilla extract 1¼ cups sifted confectioners’ sugar 1 tablespoon instant coffee granules, such as Nescafe

Instruction

  • <p>Chop the chocolate and place it in a heatproof bowl over a pan over simmering water. Stir until <em>just</em> melted and set aside until cooled to room temperature.</p> <p>Beat the butter in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners’ sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don’t whip! Spread immediately on the cooled cake.</p> <p><em>Note: I use Valrhona Le Noir 56% Cacao Semisweet Chocolate. You can use also use a good bittersweet chocolate but don’t use chocolate chips because they have stabilizers in them.</em><em><br /></em><em><br /></em></p>