Barbel`s Chocolate Icing
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 50 g coconut fat, e.. palmin
- 3 tablespoon cocoa powder
- 4 tablespoon coffee, strong (espresso)
- 200 g powdered suar
Print Recipe
Pin Recipe Instructions
- Melt the coconut oil and let it cool down again to room temperature.
- Sieve the powdered sugar with the cocoa into a bowl. Stir in the coffee and then pour in the coconut oil while stirring. A creamy mass is created. Spread this on the prepared cake.
- The specified amount is sufficient to coat a sheet of approx. 437.
- For a round springform pan, approx. 25 cm, take the following amount:
- 1 cube of palmin (25g)
- 1 tablespoon cocoa
- 2 tablespoon strong coffee
- 100g powdered sugar
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