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Chocolate-frosting

DescriptionEdit

In Romanian: Glazura de ciocolata

IngredientsEdit

  • 6 oz / 170 g sugar
  • ½ pint / 250 ml water
  • 3 – 4 tablespoons grated chocolate or cocoa

DirectionsEdit

  1. Set the water to boil with the sugar.
  2. Remove foam.
  3. Test the syrup as for sherbets.
  4. When it is sufficiently thick, remove from heat and mix with 3 – 4 tablespoons grated chocolate or cocoa.
  5. When still soft, spread over the cake.

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