Chocolate Buttercream Frosting

Recipe adapted from Cook's Country. Com

4 large eggs
1 cup granulated sugar (7 oz)
2 teaspoon vanilla extract
pinch of table salt
1 pound unsalted butter (16 0z)
8 oz unsweetened chocolate, melted

1. Combine eggs, sugar, vanilla, salt in bowl of standing mixer; place bowl over pan of simmering water. Whisking gently and constantly. Heat mixture until thin and foamy and registers 160 degrees F. on instant-read thermometer.

2. beat egg mixture on medium-high speed with whisk attachment until light and airy. Cooled to room temperature, then add slightly softened butter, one piece at a time.

3. Finish adding the butter until smooth. Increase speed to high and beat 1 minutes until light and fluffy.

4. Melt the chocolate in a double boiler. Take off the heat and let sit for 1-2 minutes before stirring into butter mixture.

Frosting can be covered and refrigerated up to 5 days. Bring to room temperature and quickly whisk in a standing mixer before frosting the cake.

Note: Frosted cake should be covered and refrigerated. Take the cake out 30 to 45 minutes to bring it to room temperature before serving.