Chocolate Butter Cream
|Semi sweet chocolate pieces||1 Cup (16 tbs)|
|Boiling water/Coffee||1⁄4 Cup (4 tbs)|
|Confectioner's sugar||2 Tablespoon|
|Butter||1⁄2 Cup (8 tbs)|
1. Place the chocolate in the container of an electric blender, cover and blend on high speed six seconds. Turn the motor off and scrape the ground chocolate away from the sides with a knife.
2. Add the liquid, cover and blend six seconds. Add the sugar, egg yolks, butter and rum and blend fifteen seconds, or until smooth.
3. In warm weather, chill to spreading consistency. Frost cake and refrigerate.