The perfect Chocolate Cake accompaniment.
300g dark Callebut chocolate
250g unsalted butter
Melt together in microwave in short, 30 second bursts, stirring at each interval. Allow to sit at room temperature until cooled to a spreading consistency. I use this to stick together cake layers, and as an icing.
When slightly firmer, this can also be shaped into small balls, and rolled in dutch cocoa powder or chopped pistachios to make truffles.
Hardly a recipe, but a handy thing to have up your sleeve.