Ingredients

• 125 ml water
• 30 gms demerara sugar
• 175 gms unsalted butter, cubed
• 300 gms dark chocolate, finely chopped

Directions

1. Put the demerara sugar, butter and water in a saucepan on low heat until the butter is completely melted.

2. Once bubbling, take the saucepan off the heat and add the chopped dark chocolate. The heat from the mixture will be enough to melt the chocolate.

3. Do not stir the mixture with a spoon but rather swirl the pan around to help the chocolate melt.

4. Once melted, whisk the mixture until smooth and glossy. At this stage, it will be very liquid.

5. Leave the mixture for about an hour. It will thicken as it cools down. This suits us just fine as the cakes have to cool completely before we use this frosting.

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