Cook’s notes:
Buttercream refrigerates well for several days, and freezes well for up to three months.
The small shot of espresso in this brings out more chocolate taste. Read through the entire recipe before starting. Once you begin, there won’t be time to measure or prep anything.
Cook to Cook: Have all the ingredients at room temperature. You will be pouring hot sugar syrup into beating egg yolks, so keep children out of the work area until the syrup is in the bowl.
8 large egg yolks 1/4 cup water 2 cups sugar Pinch of salt 6 ounces unsweetened chocolate, melted and cooled (99 percent Scharffen Berger, Durig Grand Caraque 99 percent, Michel Cluizel Amer 99 percent, or Lindt 99 percent Excellence, or Ghirardelli unsweetened) 2 teaspoons vanilla extract 1 generous tablespoon instant espresso melted in 2 tablespoons hot water 1 pound unsalted butter, softened at room temperature (if possible, use Organic Valley European Cultured Butter, Lurpak or Atalanta butter)
Put the yolks in a large mixer bowl. Fit mixer with the whip attachment. Pour the water, then the sugar and salt into a small saucepan. Clip the candy thermometer to the side of the pan so the sensor is immersed in the sugar. Have a cup of water and a heat-proof brush handy. Set the saucepan over medium-high heat. Start beating the yolks at medium speed. As the sugar heats up, it will become clear (do not stir the syrup at any time). Every so often, use the water-dampened brush to wash down any crystals on the side of the pan.
By the time the syrup reaches 245 degrees F, the yolks should be about three times their original volume. Flip the beater speed up to medium-high.
When the syrup’s between 248 and 250 degrees, immediately remove the thermometer and pour the syrup into the beating yolks along the inside of the bowl. Turn the speed to high, and beat 5 minutes. Turn speed down to medium, add the vanilla and beat until close to room temperature.
Now add the melted chocolate and espresso, beating until blended. Finally beat in the butter, a generous tablespoon at a time. Beat until smooth. If the frosting seems too soft, refrigerate 20 minutes. When you’re ready to frost the cake, bring the buttercream to room temperature so it will be fluffy and silken.
Makes enough for one 8- or 9-inch two-layer cake or 12 servings.
Per serving: 511 calories; 42 g fat (25 g saturated fat; 74 percent calories from fat); 36 g carbohydrates; 224 mg cholesterol; 17 mg sodium; 4 g protein; 2 g fiber.
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