In recent weeks I have set out on a mission to frost a cake without using icing sugar. I present to you my first success and although I am currrently unable to posts photos I assure that this substance is rich, dark, glossy and utterly delightful. This is less a recipie than a rough guideline to a refreshingly bitter dark chocolaty treasure:
Grab a good saucepan and turn your burner on to very low heat, this will take patience so if you get bored try sampling a little of the incomplete frosting.
Place approximatly 2 tbspns butter, 3 pieces unsweetened baking chocolate, and 2 pieces semi-sweet baking chocolate in the pan. Add 2 tbspns each whipping cream and good rum.
Stir constantly on low heat and as the chocolate melts add more rum and cream as needed to maintain a smootly flowing consistancy. Add small amounts of sugar if you find it to be too bitter for your tastes.
If at any point you feel there will not be enought to cover your cake feel free to add another square or two of chocolate (if you have extra it's unbelievable on vanilla ice cream)
When the entire mixture is smooth and melted mix in a splash of vanilla and frost the cake with the warm chocolate. If it becomes too firm place it back on the burner to melt it a bit.
Top with pretty things and enjoy.