(Recipe from Donna Hay's Simple Essentials - Chocolate)
400g dark chocolate, chopped
125ml single or pouring cream
1. Place the chocolate and cream in a small saucepan over low heat and stir till melted and smooth.
2. Cool for 10 minutes.
3. Use a palette knife to spread the icing over cooled cake
(After cooling, I placed the icing in the refrigertor for 15-20 minutes so that it is slightly firmer to spread)