Ingredients

The following ingredients have 4 Servings
  • 12 ounces bittersweet chocolate, such as Lindt, ¼-inch-chopped 3 tablespoons unsalted butter, diced, at room temperature 2 teaspoons instant espresso powder 1¼ cups heavy cream 1 tablespoon Kahlúa 1 teaspoon pure vanilla extract

Instruction

  • <p>Place the chocolate, butter, and espresso powder in a bowl. Heat the cream to simmer and pour it over the chocolate mixture, stirring occasionally, until the chocolate is melted. (If the chocolate isn’t melted, microwave the mixture for 15 seconds.) Stir in the Kahlúa and vanilla and stir until the mixture is smooth. Cover and refrigerate for 30 minutes only, until cool but not cold.</p> <p>Scrape down the bowl and beat the frosting with a handheld mixer on high speed for 15 to 20 seconds only, until the mixture forms soft peaks. (If you overbeat it, it will curdle!) Spread on the cake immediately with a metal spatula.</p>