Chocolate Icing is a traditional Austrian recipe for a classic icing (frosting) made from a combination of plain chocolate, double cream and golden syrup (corn syrup) typically used to decorate sachertortes. The full recipe is presented here and I hope you enjoy this classic Austrian version of: Chocolate Icing.
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Ingredients:
125ml double cream
175g plain chocolate (at least 45% cocoa solids), chopped
1 tbsp golden syrup
Method:
Add the cream and golden syrup to a pan and scald (heat until small bubbles appear at the sides of the pan). Take off the heat and pour over the chocolate (this should already be in a heat-proof bowl). Stir gently then set aside for 2 minutes. Now mix until the icing is smooth and glossy. Use to decorate your favourite cakes.
Traditionally this is the icing used for Austrian Sachertorte.
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