Chocolate Glace Icing

Ingredients

• 4 ozs. Plain Chocolate
• 6 ozs. sieved Icing Sugar
• Small knob of Margarine
• 2—2 1/2 tablespoonfuls Warm Water

Method

1. 1

   Cut the chocolate into small pieces, put it and the margarine into a saucepan with 14 tablespoonfuls of the warm water.

2. 2

   Stir over gentle heat to a smooth cream.

3. 3

   Cool until lukewarm, add the sugar by degrees, beating thoroughly and adding a little water, if required, to bring to a coating consistency.

4. 4

   Beat again over gentle heat, test the consistency, then pour over the cake.

As published

This recipe was extracted from McDougall's cookery book (1950) by McDougall's Ltd, page 25. The excerpt below is the record exactly as published.

CHOCOLATE GLACE ICING 4 ozs. Plain Chocolate. 6 ozs. sieved Icing Sugar. Small knob of Mar- garine. 2—2 1/2 tablespoonfuls Warm Water

Cook this with the app: pantry check, scaling, and the assistant.