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Chocolate Torte Frosting

Chocolate Torte Frosting

Michelle Dolorfino

A creamy chocolate frosting good for chocolate cakes. Makes enough to frost one layer cake.

Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 284 kcal
  • 14%
  • Fat:
  • 21.2 g
  • 33%
  • Carbs:
  • 22.7g
  • 7%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 164 mg
  • 55%
  • Sodium:
  • 142 mg
  • 6%

Based on a 2,000 calorie diet


  1. Combine eggs and sugar, and mix well. Cook in a double boiler, stirring constantly until thickened.
  2. Pour mixture into a medium size bowl, and add chocolate. Beat until cool. Beat in butter or margarine.
  3. Chill frosting until thick enough to spread.
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This icing is not for a beginner... you have to know how to use a double boiler correctly and don't panic when you add the chocolate that it gets lumpy because the butter smooths everything out... the suggestion to refridgerate and whip it is very good and the icing itself is quite tasty!


Turned out excellent! My husband will eat whatever type of cake I put this on. When chilled in the fridge and then whipped in the mixer it makes a mousse-like frosting.

Sarah Lizzy

Delicious frosting. I used it for the Swiss Chocolate Cake, as recommended. Not overly sweet. I added ~1/3 c. powdered sugar towards the end, b/c I thought it tasted a bit too bitter. I also let the butter come to room temp. before creaming it in a separate bowl, and then adding it to the frosting. I recommend frosting the cake while the frosting is at room temp. After I chilled the frosted cake, the frosting was so stiff I don't know how I would've spread it. It also didn't make *quite* enough to spread between three layers and the top, so next time I may just make it a double layer cake. Also goes great with pecans. This is the first time I've made a frosting that was mainly eggs instead of the powdered sugar + moisture kind. Very delicious, I will definitely make it again.