One of the most viewed recipes on the blog is my chocolate tray bake and for quite some time I have been meaning to share a chocolate frosting that I now use when serving the cake. I use the same recipe to make a chocolate sauce that I sometimes serve with the meringue tops that I also posted today. When making the sauce I add a bit more water (you can use the sauce on ice cream as well). Just make sure you prepare the frosting/sauce about one hour before serving.
CHOCOLATE FROSTING OR SAUCE
INGREDIENTS
METHOD
CHOCOLATE FROSTING OR SAUCE
INGREDIENTS
- 3 tablespoons cocoa powder, preferable organic/fair-trade
- 1½ tablespoons organic raw cane sugar
- 2½ tablespoons agave nectar
- 3-3½ tablespoons water (4½-5 tbsp = about 75 ml if making chocolate sauce)
- a small piece organic dark chocolate or milk chocolate (about 20 g)
- optional: pinch of sea salt, fine
METHOD
- Put all the ingredients into a small pan or saucepan
- Bring to the boil over medium heat, stirring gently. Then remove from heat
- Pour the chocolate frosting/sauce into a bowl and let it sit for about one hour before serving