Hungarian Chocolate Frosting Recipe
Mmm! Very very tasty, this Hungarian Chocolate Frosting is the best ever frosting you can have on your favorite dessert! Using very simple ingredients that is easily available at your kitchen cabinet, this Hungarian Chocolate Frosting is way easy to make. Give it a try and you will soon agree.
Ingredients
8 hazelnuts (filberts)
1 cup firm unsalted butter
1 teaspoon vanilla extract
1 cup sugar
1/4 cup water
6 egg yolks
4 oz. (4sq.) unsweet ened chocolate, melted and cooled
Directions
Heat nuts in a 400°F oven 3 to 5 minutes, or until skins are loosened and nuts are lightly toasted.
Remove from oven, cool slightly, and remove skins.
Chop nuts finely and set aside.
Cream butter with extract until butter is light and fluffy.
Set aside.
Mix sugar and water together in a small saucepan, cover, and bring syrup to boiling over low heat.
Uncover pan, insert candy thermometer, and cook to 230°F (thread stage).
Meanwhile, beat egg yolks until very thick.
Beating constantly, pour the hot syrup very gradually in a thin stream into egg yolks (do not scrape pan).
Beat egg yolk mixture until very thick and of same consistency as the creamed butter.
Cool.
Beat egg yolk mixture, about 2 tablespoonfuls at a time, into butter until just blended.
Adding gradually, beat in chocolate and hazelnuts.
Refrigerate until ready to use.
Then frost torte as directed.
Remove from oven, cool slightly, and remove skins.
Chop nuts finely and set aside.
Cream butter with extract until butter is light and fluffy.
Set aside.
Mix sugar and water together in a small saucepan, cover, and bring syrup to boiling over low heat.
Uncover pan, insert candy thermometer, and cook to 230°F (thread stage).
Meanwhile, beat egg yolks until very thick.
Beating constantly, pour the hot syrup very gradually in a thin stream into egg yolks (do not scrape pan).
Beat egg yolk mixture until very thick and of same consistency as the creamed butter.
Cool.
Beat egg yolk mixture, about 2 tablespoonfuls at a time, into butter until just blended.
Adding gradually, beat in chocolate and hazelnuts.
Refrigerate until ready to use.
Then frost torte as directed.
