Prep 45 mins
Cook 0 mins
This is a intensly chocolate, VERY rich euorpean style buttercream with a simplified method. Much easier than the simple syrup method and well worth the time.
- 6 large eggs (300 gms)
- 1 1⁄2 cups granulated sugar (300 gms)
- 1⁄4 teaspoon salt
- 1 cup unsweetened cocoa powder, dutch processed preferred (100 gms)
- 3 cups unsalted butter, cut into 2 tablespoon chunks at a cool room temperature of 65 degrees f (680 gms)
- 1 tablespoon vanilla extract
- 1 lb dark chocolate, melted and cooled (450 gms)
- Set-up a pan with about an inch of water and warm it to 160 degrees.
- Chop chocolate and place in a clean, dry, bowl that fits in the pan without touching the water, but is within an inch or so.
- Stir chocolate (with a clean, dry spoon) occasionally until almost melted.
- Remove from heat and continue stirring until smooth, the residual heat will finish the job.
- In a large bowl that will also fit over the pan with water (I use the bowl from my standing mixer), place eggs, cocoa, sugar and salt.
- Whisk lightly until blended.
- Turn heat up so water simmers, place the bowl with the egg mixture over the simmering water and whisk gently until the mixture reaches 165 degrees.
- 160 degrees is the instant kill temperature for salmonella and many other nasty bacteria.
- If you dont have an instant read thermometer, then the mixture should feel fairly warm, but not too hot.
- If you start to smell eggs cooking then youre too hot.
- (Its OK, so long as there are no actual egg chunks) Place the bowl on your mixer, or pour it into your mixer bowl, and, with a whisk attachment, beat at high speed until cooled to room temperature.
- I like to do this in the winter and open up a window next to my mixer.
- If you dont have a standing mixer, you can place your bowl in an ice bath and do it with a hand mixer on high speed.
- Lower speed on mixer to medium-low, add vanilla extract.
- Start adding butter one chunk at a time mix until each chunk is incorporated.
- When all butter is added whip on high speed for a minute or so.
- Turn off mixer, add chocolate and run on low speed until incorporated.
- Use immediately, keep at a cool room temperature for a day, refrigerate for a week, or freeze for 3 months.
- Re-whip before using.
This is intense and wonderful. To be honest it seemed like too much butter for me so i cut back on the butter a bit and i was perfect. I used this for a Dobos Torta and it was like I was at a good bakery back in Transylvania.
Very clear instructions for a very smooth, rich, delicious buttercream: this worked perfectly for me.