You will need
- I option:
- black chocolate - 1 tile (100 g);
- cream - 2 tablespoons.
- Option II:
- cocoa powder - 3 tablespoons;
- sugar - 3 table spoons;
- milk - 3 tablespoons;
- butter - 50 g
- Variant III:
- sour cream 15% fat - 0.5 cups;
- sugar - 0.5 cups;
- cocoa - 2 tablespoons;
- butter - 50 g
- IV option:
- cocoa 8 teaspoons;
- sugar - 16 teaspoons;
- vinegar - 1 teaspoon;
- water 50 g;
- butter - 50 g
Instruction
1
I the option.
Smash into small pieces tiles of black chocolate, add to a bowl and melt in a water bath. Then add the cream and stir well. Pour the slightly warm cake with glaze, so it does not harden. This chocolate glaze is poured the top layer of the cake which has no butter cream.
Smash into small pieces tiles of black chocolate, add to a bowl and melt in a water bath. Then add the cream and stir well. Pour the slightly warm cake with glaze, so it does not harden. This chocolate glaze is poured the top layer of the cake which has no butter cream.
2
II option.
Mix well the cocoa, sugar and milk, bring the mixture to a boil. When slightly cooled, add butter and stir until smooth. Use slightly warm, otherwise it will be difficult to evenly distribute on the product. This frosting is so shiny, it is used in particular for decorating a home "Prague" cake.
Mix well the cocoa, sugar and milk, bring the mixture to a boil. When slightly cooled, add butter and stir until smooth. Use slightly warm, otherwise it will be difficult to evenly distribute on the product. This frosting is so shiny, it is used in particular for decorating a home "Prague" cake.
3
Variant III.
Thoroughly mix cocoa with sugar and add the sour cream. Put on fire and stir, bring to a boil, then immediately remove from heat. In warm mixture, add the butter and mix well. Use the icing to pour on top of jam or just on the cake, because it is warm and the butter cream will melt.
Thoroughly mix cocoa with sugar and add the sour cream. Put on fire and stir, bring to a boil, then immediately remove from heat. In warm mixture, add the butter and mix well. Use the icing to pour on top of jam or just on the cake, because it is warm and the butter cream will melt.
4
IV option.
Connect the sugar and cocoa with the water and vinegar and allow the mixture to boil. Then add the butter and stir until it dissolves. Chocolate icing is ready. Pour it in the cake while it's warm. Cold glaze you can make decorations on the cake using a pastry bag.
Connect the sugar and cocoa with the water and vinegar and allow the mixture to boil. Then add the butter and stir until it dissolves. Chocolate icing is ready. Pour it in the cake while it's warm. Cold glaze you can make decorations on the cake using a pastry bag.