Here is a delicious icing that was specifically developed for the Clementine Cake(link below), but can complement all kinds of desserts. It’s best made in a double boiler, but if you don’t have one, other pans will do, as described here.
Total time: 20 minutes, plus time to set
Yield: About 1 3/4 cups
Ingredients
8 ounces bittersweet chocolate, chopped or chips
12 tablespoons (1 1/2 sticks) butter, room temperature and cut into 12 pieces. **I have also used cacao butter mixed with coconut oil in place of butter
1 tablespoon maple or any sweetener of choice.
Instructions
Heat a pan of water until simmering. Place all ingredients, plus 5 teaspoons water, in a slightly smaller metal or glass mixing bowl and set over the pan. Stir gently with a spatula until nearly all the chocolate has melted, then remove bowl from heat and set aside to finish melting, stirring occasionally until perfectly smooth, about 5 to 10 minutes. The glaze is ready to pour when it is between 88 and 90 degrees.
Pour glaze onto center of the cake’s top and let it run down the sides. Gently tap the cooling rack up and down so the glaze coats the entire cake. Let set for at least an hour before serving.
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***I have never made this. But it was suggested with original recipe***
Clementine Cake Recipe
