travelinjen (travelinjen) wrote in cake_please,

AAHHHH! Need help!

I have the Chocolate Passion cookbook by Trish Boyle and Timothy Moriarty.  It consists of recipes from  Chocolatier Magazine and I had a very expensive failure today on a Black Satin Chocolate Raspberry Cake.  Maybe someone can help my figure out how to salvage it.  Fortunately today was a test cake.  I wanted to make it for a party on Saturday night, so I'd like to figure out how to fix whatever I did wrong.

My problem was my icing.  It just didn't thicken.   Here's the recipe:

20 oz semisweet chocolate
1 1/4 cups evaporated milk
6 tablespoons unsalted butter, softened
1/4 cup black raspberry liquer
4 teaspoons vanilla extract

Melt the chocolate.
Put the evaporated milk, butter, liqueur and vanilla extract in a food processor fitted with the metal chopping blade.  Add the melted chocolate.  Process for 20 to 30 seconds, until the frosting is thick and creamy.

First problem is that I don't have a food processor.  I tried to use the blender, but once I poured the chocolate in, it went straight to the bottom.  So I poured it all into a bowl and used a hand mixer, but it never stiffened.  It was watery.

Anyone have any ideas?  

My only suspicion is that maybe I should have let the chocolate cool for a while before dumping it in the rest of the mixture.  The instructions didn't say to do that, so I didn't.  

Like I said, this was a test because I've never made this before.  I spent about 50 bucks on ingredients because I wanted to make a big splash at a dinner party I'm going to this weekend, so any advice on thickening frosting if this happens again would be appreciated.

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