John Myers
Ingredients for 1 servings:
- 110 g couverture with 55% cocoa content
- 150 ml cream
- 25 g butter
- 30 g liquid honey
Instructions
Working time approx. 10 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes
shiny and cut-resistant
Chop the chocolate coating into small pieces and set aside in a bowl. In a small saucepan, bring the cream, butter, and honey to a boil and pour over the chocolate coating. Let it stand for about 1 minute, then stir, starting from the center, until all the chocolate coating has melted. Use a spatula or spoon to mix in as little air as possible. Let the finished icing cool for about 10 minutes before using. To cover a cake, pour the icing over the cake and spread it towards the edges. Let it set in the refrigerator for about an hour before cutting. This amount of icing is enough for a 10 cm high cake with a 26 cm diameter. The icing has a beautiful shine and is easy to cut even when cold.
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