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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 2 |
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This is my favorite frosting because: 1) you don't have to mess around with powdered sugar or electric beaters, 2) the fat content is relatively low, 3) it is fast and virtually foolproof, thanks to the cornstarch, 4) it has a beautiful satiny texture and rich dark color, 5) it tastes great. I found it in a charming cookbook entitled British Columbia Heritage Cookbook by Mary Evans-Atkinson (Whitecap Books, Vancouver, 1984). Ingredients:
3 tablespoons unsweetened cocoa |
3 2/3 tablespoons cornstarch |
1 cup granulated sugar |
1 pinch salt |
1 cup strong black coffee |
1 tablespoon butter |
1 teaspoon vanilla extract |
Directions:
1. Mix cocoa, cornstarch, sugar and salt together in a bowl.
2. Heat coffee in a medium saucepan.
3. Add butter to the coffee to melt. Stir until well blended.
4. Add cocoa mixture and simmer over medium-low heat, stirring constantly with a whisk, until mixture has the consistency of pudding (about 7 minutes).
5. Remove from heat and stir in the vanilla.
6. Allow frosting to cool for five minutes, stirring occasionally.
7. Use the frosting when it is still tepid; do not allow it to become too stiff.
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