This frosting has a light, appealing mousselike texture. Try it between layers of any angel cake, a moist sponge cake, or a devilΓÇÖs food cake.
Whisk together in a medium heatproof, preferably stainless-steel, bowl:
2 large eggs
2 cups powdered sugar
1/2 cup milk, strong coffee, or water
1/8 teaspoon salt
Set the bowl in a large skillet of barely simmering water and heat, stirring constantly, until the mixture registers 160┬░F on an instant-read thermometer. Remove from the heat and stir in:
4 ounces unsweetened chocolate, finely chopped
6 tablespoons unsalted butter, cut into small pieces
1 teaspoon vanilla
Stir until the chocolate and butter are melted and the mixture is smooth. Set the bowl in a larger bowl of ice water and beat on high speed until the frosting holds a shape. Use immediately or refrigerate for up to 4 days. Soften and beat until smooth before using.
